clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Potato Enchiladas

  • Author: Chuck Underwood
  • Prep Time: 30 min
  • Cook Time: 30 min
  • Total Time: 1 hour
  • Yield: 2-4 servings 1x
  • Category: Main, Potato
  • Method: Oven
  • Cuisine: Mexican
  • Diet: Vegan


I made these Vegan Potato Enchiladas last night and they couldn't be easier! And they're far cheaper and tastier than anything you can get in a restaurant!


Units Scale
  • 2 large Yukon gold potatoes
  • 1/2 white onion
  • 2 cloves garlic
  • 4 oz mushrooms
  • 1/4 cup low-sodium vegetable broth
  • 1/2 tsp chile powder
  • 1/4 tsp black pepper
  • Small handful of fresh spinach
  • 1 1/2 cups enchilada sauce
  • 8 corn tortillas


  1. Prepare enchilada sauce
  2. Cube potatoes and boil for 5 minutes until softened.
  3. Drain potatoes and set aside
  4. Finely dice the onion and saute in veggie broth until softened
  5. Add minced garlic and stir
  6. Add mushrooms and cook until they have reduced in size
  7. Stir in spices and spinach - it will wilt quickly
  8. Add the potatoes back in
  9. Stir in 1/2 cup enchilada sauce
  10. Heat tortillas to soften
  11. Spread another 1/2 cup of sauce into a 9x13 baking dish
  12. Spoon 1-2 Tbs of potato mixture into each tortilla and lay seam-side down in the baking dish
  13. Cover with remaining enchilada sauce
  14. Cover dish with foil and bake at 350° F for 30 minutes
  15. Garnish and serve

Keywords: vegan potato enchiladas