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A portion of cheesy potato enchiladas on a plate with sour cream.

Cheesy Potato Enchiladas

These cheesy potato enchiladas are the perfect vegetarian comfort food, with a simple 2 ingredient sauce and lots of cheese!
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Allergens: 🧀 Dairy 🍞 Gluten

(please double check all allergens before eating)

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 4 people
Calories: 616kcal
Recipe by: Becca Heyes
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🖨 Recipe printed from www.easycheesyvegetarian.com

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Ingredients

  • 1 Tablespoon oil
  • 450 g (~ 1 lb) potatoes, cut into 1cm dice
  • 250 g (~ 1/2 lb) mushrooms (I used chestnut mushrooms), roughly chopped
  • 1 teaspoon minced garlic
  • 1 teaspoon smoked paprika
  • 400 g tin black beans, drained (240g, or ~ 1 1/4 cups, when drained)
  • Salt and black pepper, to taste
  • 10 mini flour tortillas (or 6 large)
  • 300 g (~ 1 cup) tomatillo salsa
  • 150 g (~ 2/3 cup) sour cream
  • 100 g cheddar cheese, grated (~ 1 cup when grated)
  • To serve (optional): fresh cilantro (coriander), sour cream, hot sauce, etc.

Instructions

  • Heat the oil in a frying pan over a medium-high heat, and add the diced potatoes. Cook for about 5 minutes, stirring regularly, until slightly softened and just starting to crisp up.
    Diced potatoes cooking in a frying pan.
  • Add the chopped mushrooms, minced garlic and smoked paprika, and cook for 5 more minutes, until the mushrooms are soft. You can turn the heat down to medium if it feels too hot.
    Potatoes and mushrooms cooking in a frying pan.
  • Add the drained black beans to the mixture, and mix well to combine. Turn off the heat, and season the mixture to taste.
    Potato, black bean and mushroom mixture cooking in a frying pan.
  • To make the green enchilada sauce, combine the tomatillo salsa and sour cream in a bowl.
    Tomatillo and sour cream sauce in a mixing bowl.
  • Add a couple of Tablespoons of the enchilada sauce to a baking dish (mine measured approx. 10 x 7 inches, but it was a snug fit - a bigger dish would also work!), and spread it around. This will help to stop the enchiladas from sticking to the dish.
    A small amount of tomatillo sour cream sauce spread in the bottom of a baking dish.
  • Add a good amount of filling to the centre of each tortilla, and roll. Place seam-side-down in the baking dish. (don’t worry if it gets a little messy!). If you have any filling left over, save it for another day, or scatter it on top of the rolled tortillas.
    Rolled tortillas in a baking dish.
  • Add all of the remaining enchilada sauce on top, spreading it out and allowing it to fall into any gaps at the ends of the rolled tortillas. Top with the grated cheese.
    An uncooked pan of cheesy potato enchiladas.
  • Bake at 190°C (Gas Mark 5 / 375°F) for around 40 minutes, or until crisped up to your liking.
    A pan of cheesy potato enchiladas with crispy topping.
  • I served my potato enchiladas with a drizzle of hot sauce and some fresh cilantro (coriander).
    A portion of cheesy potato enchiladas on a plate with sour cream and tomatoes.

Notes

Leftover potato enchiladas can be stored in an airtight container in the fridge for up to 3 days, or in the freezer. Reheat thoroughly before serving (I use the microwave for convenience).

Nutrition

Nutrition Facts
Cheesy Potato Enchiladas
Amount Per Serving (1 portion)
Calories 616 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 12.3g62%
Cholesterol 43mg14%
Sodium 1220mg51%
Potassium 916mg26%
Carbohydrates 76.7g26%
Fiber 10.6g42%
Sugar 6.7g7%
Protein 23.5g47%
Calcium 379mg38%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.