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