Black Bean and Potato Enchiladas Recipe
By Stephanie Dreyer
2 cans black beans
4 cloves garlic, chopped
Juice of 1 lemon
2 teaspoons cumin
2 teaspoons salt
3 cups baby potatoes, quartered
12 corn tortillas
2 jars salsa verde (plus additional for serving, if desired)
1 can red enchilada sauce
1Preheat the oven to 350 degrees.
2Place the potatoes on a baking sheet and toss with 1 tablespoon of olive oil, 1 teaspoon of salt, and a ½ teaspoon of freshly ground pepper. Roast for 30 minutes.
3When potatoes are done cooking, empty the black beans and their liquid into a large skillet. Stir in the garlic, lemon juice, cumin, and salt.
4Add in the potatoes. Cook for about 10 minutes until all the liquid is absorbed.
5Coat the bottom of a casserole dish with the salsa verde.
6Heat the corn tortillas on each side until pliable (about 20-30 seconds). Take each one and spoon a heaping amount of filling into it and roll seam side down. Continue with all tortillas.
7Pour the enchilada sauce on top of the tortillas. Use a spoon to spread the sauce evenly across the enchiladas.
8Add the remaining salsa verde on top and swirl to combine.
9Bake for 20 minutes until heated through.
10Serve with more salsa verde, sliced avocado, lime wedges, and chopped cilantro.
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.