If you’re craving a comforting, flavorful meal that feels like a warm hug in every bite, then you absolutely must try this Black Bean Potato Green Chile Enchiladas Recipe. It perfectly balances the earthiness of black beans and potatoes with the zesty punch of green chilies, all wrapped in soft corn tortillas and covered in melty sharp cheddar cheese. This dish is vibrant, hearty, and incredibly satisfying—ideal for casual dinners that feel special without any extra fuss.
Ingredients You’ll Need
Gathering these ingredients is as straightforward as the recipe itself, each playing a vital role in building layers of taste, texture, and color that make this dish unforgettable.
- 1 large potato peeled and diced small: Adds creaminess and a tender bite to the filling.
- 2 tablespoons vegetable oil: Essential for sautéing and achieving that lovely crisp on the potatoes.
- ½ cup onion chopped: Brings sweetness and aromatic depth to the mix.
- 2 cloves garlic minced: Infuses a subtle kick of warmth and flavor.
- 1 teaspoon salt: Seasons the filling just right, enhancing all other flavors.
- ½ teaspoon pepper: Adds a mild hint of spice that complements the chilies.
- 1 (28 oz) can green enchilada sauce: Provides that signature tangy zip and moisture to the enchiladas.
- 1 (15 oz) can black beans drained and rinsed: A hearty protein boost with an earthy tone.
- 1 (4 oz) can diced green chilies: The star ingredient that gives a vibrant, piquant flavor.
- 1 (3.8 oz) can olives sliced, divided: Adds briny bursts of flavor and attractive pops of color.
- 3 cups sharp cheddar cheese grated: Melts beautifully, giving richness and a savory finish.
- 12-15 Trader Joe’s® corn tortillas: Soft and tender, perfect for rolling up all those incredible fillings.
How to Make Black Bean Potato Green Chile Enchiladas Recipe
Step 1: Prepare the Baking Dish and Oven
Start by preheating your oven to 350°F and spraying a small oblong or 8 x 8-inch baking dish with non-stick spray. This ensures your enchiladas won’t stick and makes cleanup so much easier.
Step 2: Cook the Potato Mixture
Heat your vegetable oil over medium heat in a frying pan. Toss in the diced potatoes, onions, garlic, salt, and pepper. Cook patiently until the potatoes turn golden brown and develop a crispy edge, stirring occasionally. If the pan starts looking dry, don’t hesitate to add a bit more oil. This step is where the magic begins—those crispy potatoes add so much texture to your filling.
Step 3: Add Beans, Chilies, and Olives
Once the potatoes are perfectly cooked, stir in the rinsed black beans, diced green chilies, and about three-quarters of the sliced olives. Let everything heat through so the flavors meld beautifully, creating a vibrant and savory filling that’s bursting with personality.
Step 4: Warm the Enchilada Sauce
In a small saucepan, gently warm the green enchilada sauce over low heat. This helps it pour smoothly over the assembled enchiladas later and keeps the dish nice and cozy during baking.
Step 5: Prepare and Fill Tortillas
On a medium-low heat, warm each corn tortilla directly on the burner just until soft and pliable—this prevents cracking when you roll them. Spoon a generous amount of the bean and potato mixture along the center of each tortilla, then add a good handful of grated cheddar cheese. Roll each tortilla tightly but gently to enclose all that deliciousness.
Step 6: Assemble and Bake
Place each rolled tortilla seam-side down into your prepared baking dish, layering them snugly. Once all are arranged, pour the remaining green enchilada sauce evenly over the top, then sprinkle with the rest of the shredded cheddar and the remaining sliced olives for an eye-catching finish. Cover with foil and bake for 55 minutes, or until everything is heated through and the cheese is bubbly and enticing.
How to Serve Black Bean Potato Green Chile Enchiladas Recipe
Garnishes
Fresh toppings can turn your enchiladas from great to unforgettable. Try dolloping some cooling sour cream or Greek yogurt, sprinkling chopped fresh cilantro, or adding slices of ripe avocado. Each garnish adds a delightful contrast in flavor and texture to the warm, spicy interior.
Side Dishes
Serve your enchiladas with fluffy Mexican rice and refried beans, or a crisp green salad with a tangy lime vinaigrette. These simple sides balance out the richness of the enchiladas perfectly, making the whole meal well-rounded and satisfying.
Creative Ways to Present
Want to impress guests? Serve this Black Bean Potato Green Chile Enchiladas Recipe in individual ramekins for personalized portions or layer it in a casserole dish topped with fresh jalapeños and a swirl of crema. Presentation is all about making the meal feel as special as it tastes.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover enchiladas in an airtight container in the refrigerator. They’ll stay fresh for up to 4 days, making for an easy, delicious meal the next day or two.
Freezing
This recipe freezes wonderfully. Simply wrap the assembled enchiladas tightly with foil or plastic wrap and store them in the freezer for up to 2 months. When ready, thaw overnight in the fridge before reheating for best results.
Reheating
To bring leftovers back to life, reheat them covered in the oven at 350°F for about 20 minutes until hot and bubbly. You can also microwave individual portions covered with a damp paper towel to keep the tortillas moist.
FAQs
Can I use other types of cheese in this Black Bean Potato Green Chile Enchiladas Recipe?
Absolutely! While sharp cheddar adds a wonderful tang and melty texture, you can experiment with Monterey Jack, pepper jack, or even a Mexican cheese blend depending on your taste preferences.
Is this recipe vegan or vegetarian?
This version is vegetarian. To make it vegan, simply substitute the cheese with a plant-based alternative and ensure the enchilada sauce contains no animal products.
Can I prepare the filling in advance?
Yes! You can cook the potato and bean filling a day ahead and refrigerate it. This can save time on the day you want to assemble your enchiladas.
What can I use if I don’t have corn tortillas?
Flour tortillas are a fine substitute, though traditional corn tortillas give the best texture and authenticity. Just warm them gently so they don’t tear when rolled.
How spicy is this Black Bean Potato Green Chile Enchiladas Recipe?
The heat level is moderate thanks to the green chilies. If you prefer more or less spice, you can adjust the amount of chilies or add fresh jalapeños to customize the kick.
Final Thoughts
Giving this Black Bean Potato Green Chile Enchiladas Recipe a try will undoubtedly brighten up your meal rotation. It’s a crowd-pleaser, packed with layers of flavor and texture that make every bite exciting. Whether you’re cooking for yourself, family, or friends, this dish invites warm smiles and happy plates. So grab your ingredients and start rolling—your taste buds are in for a real treat!
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Black Bean Potato Green Chile Enchiladas Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12-15 enchiladas (about 6 servings)
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
These Black Bean Potato Green Chile Enchiladas are a hearty and flavorful vegetarian dish featuring crispy sautéed potatoes, black beans, diced green chilies, olives, and sharp cheddar cheese all rolled in warm corn tortillas and baked in a zesty green enchilada sauce. Perfect as a comforting meal served alongside rice and beans, these enchiladas bring a satisfying blend of textures and bold southwestern flavors.
Ingredients
Vegetables and Beans
- 1 large potato, peeled and diced small
- ½ cup onion, chopped
- 2 cloves garlic, minced
- 1 15 oz can black beans, drained and rinsed
- 1 4 oz can diced green chilies
- 1 3.8 oz can olives, sliced, divided
Other Ingredients
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 28 oz can green enchilada sauce
- 3 cups sharp cheddar cheese, grated
- 12–15 Trader Joe’s® corn tortillas
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and spray a small oblong or 8×8-inch baking dish with non-stick spray. Set it aside for later use.
- Sauté Potatoes and Aromatics: In a frying pan over medium heat, warm the vegetable oil. Add the diced potatoes, chopped onions, minced garlic, salt, and pepper. Cook until the potatoes are browned and crispy, adding a bit more oil if necessary to prevent sticking.
- Add Beans, Chilies, and Olives: Stir in the black beans, diced green chilies, and three-quarters of the sliced olives to the potato mixture. Heat through thoroughly so all flavors combine well.
- Warm Enchilada Sauce: In a small saucepan, heat the green enchilada sauce over low heat until warmed, stirring occasionally.
- Prepare Tortillas: Lightly heat each corn tortilla over medium-low heat on the stovetop burner to make them pliable.
- Assemble Enchiladas: Spoon the potato and bean mixture and some grated cheddar cheese onto each warmed tortilla. Roll up each tortilla tightly and arrange them seam-side down in the prepared baking dish. If necessary, place some rolled enchiladas on top of others to fit them all in.
- Add Sauce and Toppings: Pour the remaining green enchilada sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the remaining cheddar cheese over the top, and garnish with the remaining sliced olives.
- Bake: Cover the dish with foil and bake in the preheated oven for 55 minutes, or until the enchiladas are heated through and the cheese is melted.
- Serve: Remove from oven and serve hot with your choice of rice and beans for a fulfilling meal. Enjoy your delicious green chile enchiladas!
Notes
- You can substitute sharp cheddar with Monterey Jack or a Mexican cheese blend for a different flavor profile.
- For extra spice, add chopped jalapeños or a pinch of cayenne pepper to the potato mixture.
- Make sure to heat the tortillas before rolling to prevent cracking and tearing.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven.
- To keep this recipe vegetarian, ensure the enchilada sauce contains no animal products.
