• Email
  • Pin It

Black Bean, Potato & Cheese Enchiladas


Contributed by:

Black Bean, Potato & Cheese Enchiladas


4 comments | Leave Comment

2 Ratings2 Ratings2 Ratings2 Ratings2 Ratings (2 Ratings)
Loading ... Loading ...


Black Bean, Potato & Cheese Enchiladas

The key to keeping the tortillas from splitting while rolling is to use the freshest and best-quality corn tortillas you can find. Generally they should just include corn, salt, and maybe a touch of lime juice. I always have luck locating these at Mexican groceries or even at Trader Joe’s and recommend sourcing your tortillas there if you have one nearby.


  • Ready Time : 0 min


12 enchiladas or 6 servings


    Enchilada Sauce

    • 1 cup (240 g) diced canned tomatoes, drained
    • 1 can (8 ounces, or 225 g) tomato sauce
    • ½ to 1 teaspoon sea salt
    • 3 dried chile peppers (guajillos or chipotles)
    • 2 cloves garlic, minced
    • 1 tablespoon (15 ml) olive oil
    • 2 cups (470 ml) vegetable broth
    • ¼ cup (40 g) minced red onion
    • 1 can (6 ounces, or 170 g) tomato paste

    For Enchiladas:

    • 2 cups (220 g) diced potatoes (dice small for faster cooking)
    • 1 tablespoon (15 ml) olive oil
    • Dash or two of salt
    • 12 corn tortillas
    • 1 can (15 ounces, or 420 g) black beans, drained
    • 2 cups (230 g) nondairy shredded cheese, such as Daiya brand pepper jack


    To make the sauce: Combine all the sauce ingredients in a saucepan and simmer over medium heat until the chile peppers are plump and rehydrated, about 20 minutes. Let cool and then process in a blender until very smooth.

    To make the enchiladas: Over medium-high heat, sauté the potatoes in olive oil with the salt until lightly golden brown, stirring often to prevent sticking. Remove from the heat and let cool briefly.

    Preheat the oven to 350°F (180°C, or gas mark 4) and lightly grease a 9 x 13-inch (23 x 33 cm) baking dish.

    Pour about ½ cup (120 ml) of the enchilada sauce onto a large, rimmed plate or bowl. Have the rest of your ingredients, plus a large clean plate, lined up to assemble the enchiladas.

    Dip one corn tortilla into the sauce, ensuring both front and back are completely covered with sauce.  Transfer the single tortilla to a clean plate and fill with about 2 tablespoons (28 g) each of cooked potatoes, black beans, and cheese. Roll up to close and place in the baking dish seam side down. Repeat until all the tortillas are dipped, filled, and rolled, tucking each enchilada snugly into the baking dish. The proximity of the enchiladas should be enough to keep them from unrolling. Cover the enchiladas with the remaining sauce and sprinkle with any remaining cheese, if desired.

    Bake, uncovered, for about 20 minutes or until the tortillas become slightly crispy on top. Serve hot.


    Servings Per Recipe: 12 enchiladas or 6 servings

    Amount Per Serving

    • Calories: 230
    • Total Fat: 6g
    • Total Carbs: 40g
    •     Dietary Fiber: 6g
    • Protein: 8g


    About Allyson Kramer


    Author and the founder, food photographer, and recipe developer behind the popular website manifestvegan.com. Allyson has become an authority on vegan and gluten-free recipe development and known for her colorful food photography and simple food styling.




    4 Responses to Black Bean, Potato & Cheese Enchiladas

    1. This looks amazing! I have it cooking right now and my house smells awesome! It was so easy to make, also!

    2. avatar says: Elizabeth

      Sorry..please disregard my previous comment. I just noticed I was on a kosher page and not a vegetarian page. Veg Times shared the link and I just assumed I was on there site >.< Recipe looks great though. Trying it tomorrow

    3. avatar says: malke

      love the recipe! will definately try it for the 9 days. will it work with dairy cheeses also?

    Leave a Reply

    Log in or Join For Free or leave a reply as a guest

    Your email address will not be published. Required fields are marked *


    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

      Notify me of follow-up comments by email

    Posted in