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Black Bean Potato Green Chile Enchiladas Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 88 reviews
  • Author: Chef
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Warm Enchilada Sauce: In a small saucepan, heat the green enchilada sauce over low heat until warmed, stirring occasionally.
  5. Prepare Tortillas: Lightly heat each corn tortilla over medium-low heat on the stovetop burner to make them pliable.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Find it online: https://emilysplate.com/black-bean-potato-green-chile-enchiladas-recipe/