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    Black Bean Potato Vegan Enchiladas

    August 14, 2017 By Rene 90 Comments

    Simple and delicious, these Black Bean Potato Vegan Enchiladas with Avocado Cilantro Sauce are the perfect weeknight dinner!

    Jump to Recipe
    Simple and delicious, these Black Bean Potato Vegan Enchiladas with Avocado Cilantro Sauce are the perfect weeknight dinner! | ThisSavoryVegan.com

    I love these Black Bean Potato Vegan Enchiladas

    Enchiladas are one of those staple meals I could eat once a week. There are so many options when it comes to filling and sauces.

    The tricky part when making enchiladas vegan is getting a creamy texture without any cheese. And I've told you more than once about my lack luster feelings about vegan cheese.

    Simple and delicious, these Black Bean Potato Vegan Enchiladas with Avocado Cilantro Sauce are the perfect weeknight dinner! | ThisSavoryVegan.com

    Vegan Enchiladas are the best!

    With both of my other enchilada recipes (Black Bean Green Chili Enchiladas and Vegan Enchilada Casserole) I used my Vegan Jalapeño Cream Sauce to get that creamy texture.

    But I know everyone isn't as much of a spice addict as me. So I wanted to create a new recipe for people who want a more tame recipe.

    But don't worry, there is still plenty of flavor going on in these bad boys.

    Simple and delicious, these Black Bean Potato Vegan Enchiladas with Avocado Cilantro Sauce are the perfect weeknight dinner! | ThisSavoryVegan.com

    And most of that flavor is coming from the avocado cilantro sauce. Grilled onions, fresh cilantro and creamy avocado are blended up with some spices to make a sauce that is to die for.

    These enchiladas are hearty and healthy - perfect for meal prepping or a weeknight dinner!

    Need more recipe inspo? Check these out:

    • Black Bean Green Chili Vegan Enchiladas with Jalapeño Cream Sauce
    • Vegan Enchilada Casserole with Jalapeño Cream Sauce
    • Black Bean Tofu Scramble Vegan Enchiladas
    • Vegan Enchilada Soup
    • Roasted Poblano Vegan Enchiladas
    Simple and delicious, these Black Bean Potato Vegan Enchiladas with Avocado Cilantro Sauce are the perfect weeknight dinner! | ThisSavoryVegan.com
    Print Pin
    4.85 from 26 votes

    Black Bean Potato Vegan Enchiladas with Avocado Cilantro Sauce

    Simple and delicious, these Black Bean Potato Vegan Enchiladas with Avocado Cilantro Sauce are the perfect weeknight dinner!
    Course Main Course
    Cuisine Mexican
    Keyword casserole, enchiladas
    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes
    Servings 4
    Calories 382kcal

    Ingredients

    FOR THE AVOCADO CILANTRO SAUCE

    • 2 teaspoon olive oil
    • ½ red onion roughly chopped
    • 2 cloves garlic roughly chopped
    • 1 ½ teaspoon cumin
    • salt to taste
    • ½ avocado
    • ½ bunch cilantro stems removed
    • ¼ cup water

    FOR THE ENCHILADAS

    • 1 russet potato peeled and roughly chopped
    • 2 teaspoon olive oil
    • ½ red onion diced
    • 1 bell pepper diced
    • 1 can black beans drained and rinsed
    • 1 ½ teaspoon cumin
    • salt to taste
    • 1 ½ cup red enchilada sauce separated
    • 8 corn tortillas
    • OPTIONAL TOPPINGS cilantro, jalapeños, avocado slices

    Instructions

    FOR THE AVOCADO CILANTRO SAUCE

    • Heat olive in a pan over medium heat. Add red onion, garlic, cumin and salt to the pan. Saute until onions begin to soften - approx. 5 minutes. Add onion mixture, avocado, cilantro and water to a blender. Blend on high until combined. Pour into a bowl and set aside. 

    FOR THE ENCHILADAS

    • Add potatoes to a pot and cover with water. Bring to a boil and simmer until potatoes are fork tender - approx. 10 minutes. Drain potatoes and set aside.
    • While potatoes are boiling heat olive oil in a pan over medium heat. Add red onion, bell pepper, black beans, cumin, salt and ¼ cup enchilada sauce to the pan. Saute until onions and bell pepper are softened - approx. 5-7 minutes.
    • Place the pot you used to cook the potatoes back on the stove. Add drained potatoes, ½ the avocado cilantro sauce and ¼ cup of enchilada sauce to the pot. Using a potato masher or wooden spoon, break apart potatoes* until they are combined with the sauce. Add bell pepper, bean mixture to the potatoes and stir to combine. 
    • Preheat oven to 350 degrees. Wrap tortillas in a damp paper towel and steam in the microwave for 30 seconds. Cover the bottom of a baking dish with ½ cup of enchilada sauce. Fill each tortilla with approx. ¼ cup of filling and roll up to contain the filling. Place each filled tortilla seam side down in the baking dish. Top with remaining enchilada sauce and place in the oven for 20 minutes. Remove from the oven and allow enchiladas to cool for 5 minutes. Top with remaining avocado cilantro sauce and any optional toppings you are using. Serve and enjoy!

    Notes

    *You want the potatoes to be creamy, but you can leave some chunks for texture.

    Nutrition

    Calories: 382kcal | Carbohydrates: 64g | Protein: 13g | Fat: 10g | Saturated Fat: 1g | Sodium: 1221mg | Potassium: 904mg | Fiber: 16g | Sugar: 9g | Iron: 5mg

    If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!

    Simple and delicious, these Black Bean Potato Vegan Enchiladas with Avocado Cilantro Sauce are the perfect weeknight dinner! | ThisSavoryVegan.com
    « Veggie Thai Wraps with Spicy Peanut Sauce
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    Reader Interactions

    Comments

    1. Deborah

      September 04, 2022 at 8:40 am

      Hello I am a bit confused about the number of potatoes for this recipe. Is it one? But then you refer to them in plural throughout the recipe. Can you please clarify. Much appreciated!

      Reply
      • Rene

        September 04, 2022 at 9:22 am

        1 potato like the recipe says - once it is chopped up it becomes "potatoes" lol

        Reply
    2. Pam

      April 26, 2021 at 4:01 pm

      5 stars
      Made these tonight and even my non vegan family members loved them. I sautéed a diced potato and added as well. And used almond flour tortillas. This one’s a keeper.

      Reply
      • Rene

        April 28, 2021 at 4:41 pm

        Hi Pam - Those sound like great adds! So glad the whole family enjoyed!

        Reply
      • Rachael

        August 21, 2021 at 5:08 pm

        5 stars
        This has been my go to recipe for a year now. It’s fantastic exactly as written, and my non vegan family members love it.

        Reply
        • Rene

          September 03, 2021 at 10:14 am

          Hi Rachael - So glad to hear! Thank you!

          Reply
    3. Lindsay K.

      January 19, 2021 at 8:24 am

      5 stars
      These were fantastic! I think this will be my new go-to enchilada recipe!

      Reply
      • Rene

        January 19, 2021 at 8:39 am

        Yay! So glad you liked them Lindsay!

        Reply
    4. jess

      September 02, 2020 at 5:01 am

      5 stars
      Making freezer meals ahead of having a baby soon and soo happy to have discovered this! We made enough for two batches, one to eat and one to freeze. Subbed in sweet potato and also diced hot banana pepper from our garden into the filling. For the enchilada sauce, we used the Hatch brand from WF. It was delicious! I took a shortcut for the topping and simply used pre-made guac we had leftover and it worked great. Thank you for the recipe!

      Reply
      • Rene

        September 08, 2020 at 8:09 am

        Yum! Those all sounds like tasty swaps. So glad you were able to adjust the recipe to make it work for you!

        Reply
    5. Jonathan

      December 15, 2019 at 12:26 pm

      I've made this twice so far and I LOVE it! So tasty and easy to make. Thank you!

      Reply
      • Rene

        December 17, 2019 at 4:18 pm

        So glad you liked it Jonathan. Enchiladas are always a regular at my house 🙂

        Reply
    6. Vanessa

      April 19, 2019 at 2:09 pm

      Thanks for sharing! Do they keep long?

      Reply
    7. Suzanne

      April 19, 2019 at 2:08 pm

      This looks so good! I love that it is a hearty dish that will fill you up too!

      Reply
    8. Carmen

      March 20, 2019 at 7:11 pm

      5 stars
      Made this recipe first time tonight for a small gathering. Everyone loved it! Cooked jalapenos on top of enchiladas. Gave the kick every wanted and loved! Simple, easy and most of all tasty! I'm not even vegan! Thank you for sharing!

      Reply
      • Rene

        March 21, 2019 at 7:53 am

        Jalapenos on top - a girl after my own heart. lol. Can never get enough spice. So glad these were a hit!

        Reply
    9. Jette

      February 06, 2019 at 9:35 pm

      4 stars
      I thought it was a great recipe! One of my roommates and I both ate it and enjoyed it. It’s a guilt-free, healthy, and filling dish. I would definitely make it again!

      Reply
    10. Angela

      October 18, 2018 at 8:21 pm

      4 stars
      Made these tonight and my husband and I both really enjoyed them! Thanks for the recipe!

      Reply
      • Rene

        October 19, 2018 at 7:35 am

        You're so welcome - glad you and the hubby liked it!

        Reply
      • Karen

        December 13, 2020 at 4:05 am

        5 stars
        Very nice Mexican dish! I followed exact recipe (I always do the first time.) I may add a splash of lime at the end because I just felt it needed a "tang". I used Trader Joe's Enchilada Sauce but will try the Hatch next time. And there will be a next time!

        Reply
        • Rene

          December 20, 2020 at 8:05 pm

          Yay! So glad you liked it. And there is nothing wrong with a splash of lime 🤗

          Reply
    11. Tamara Chance

      September 07, 2018 at 2:13 pm

      4 stars
      I made these the other night and they turned out pretty tasty. Pretty standard vegan enchilada recipe, so I added some extra flair. I made a cilantro garlic cashew crema along with homemade raw cotija “cheese” made with almonds. These keep really well in the fridge and my husband and I enjoyed them for a few meals this week!

      Reply
    12. Mandy Fordyce

      August 05, 2018 at 5:52 pm

      I made these a few weeks ago and they are amazing! We are expecting out first child in just under 4 weeks and I am prepping a bunch of frozen meals for after hes born. Has anyone tried freezing these either before or after baking do I could just thaw them and then pop them in the oven?

      Reply
      • Rene

        August 06, 2018 at 2:44 pm

        HI Mandy. You can definitely freeze these. I would do everything up until baking them. Cover them and allow them to cool completely before placing in the freezer. No need to thaw before baking. Just increase the cooking time when reheating. It will take 60+ minutes to reheat.

        Reply
    13. Christina Teasley

      June 10, 2018 at 2:56 pm

      5 stars
      A few weeks ago my husband and I decided to try the vegan lifestyle for health reasons and this is the first recipe I made. Amazing!!! It's now part of my 3 week meal plan. I promise to post pictures next time. It definitely takes me longer to prep and cook but I've learned to ignore the posted prep times. Thank you for sharing this recipe!

      Reply
      • Rene

        June 11, 2018 at 8:47 am

        Awesome! So glad it was a hit.

        Reply
    14. Rob G

      May 26, 2018 at 6:12 pm

      These are delicious for sure. But please tell me how you can prep these in 10 minutes?! You must have ninja-like knife skills. A realistic prep time for us mortals is more in the 20-30 minute range.

      Reply
    15. Shavon

      May 25, 2018 at 7:44 pm

      5 stars
      This dish was amazing. It was easy to make and my non vegan husband loved it. Thank you so much for the recipe.

      Reply
      • Rene

        May 28, 2018 at 8:31 pm

        Yay! So glad it was a hit!

        Reply
    16. Sam

      May 25, 2018 at 10:21 am

      5 stars
      I'm very excited to try this recipe for dinner tonight, but I'd like to use a sweet potato instead of russet. Do you think this will work with the flavor of the recipe? Thanks for sharing!

      Reply
      • Rene

        May 28, 2018 at 8:30 pm

        Sweet potato would definitely work. Different flavor, but still tasty!

        Reply
    17. Alexis Paiz Cruz

      May 06, 2018 at 10:41 pm

      5 stars
      Amazing! My first successful home cooked dish (I swore I wasn’t cut out to be a cook) and it’s vegan ?. New follower, subscriber, fan! Can’t wait to try out more of your recipes.

      Reply
      • Rene

        May 07, 2018 at 7:52 am

        Yay - so glad you liked these. Cooking skills develop over time, so don't be too hard on yourself. 🙂

        Reply
    18. Jessi

      April 25, 2018 at 3:15 pm

      5 stars
      These were awesome! I used sweet potato because that's what I had, and it was so good! Will be making way more often!

      Reply
    19. andy

      March 21, 2018 at 2:15 am

      Is there a link to the red enchilada sauce?

      Reply
      • Jody

        April 01, 2018 at 4:47 pm

        She lists a prepared (I assumed pre-made) sauce. I used the sauce recipe from a different vegan enchilada pin &it worked great.

        Reply
      • Sarah

        December 03, 2018 at 9:13 am

        I’d also like to know what brand of enchilada sauce was used if it all possible ?

        Reply
        • Rene

          December 05, 2018 at 7:49 am

          Just any store-bought canned enchilada sauce 🙂

          Reply
          • Maggie

            December 05, 2018 at 9:58 am

            5 stars
            Child of New Mexico writing here...but...it really does make a difference! Most of the common American brands use tomatoes in the sauce, which is kind of horrible to someone from New Mexico. El Pato (a Mexican brand, likely in the Hispanic food aisle) is much better, at least for the red. Hatch canned sauce is excellent for both red and especially green. There are some sauce mix powder packets from local brands in the Southwest (like Francisco's) that you might find hanging on a peg that are better than the cans. But for a really elevated dish...it's SO easy to make your own red enchilada sauce. Traditionally you soak dried chiles and then blend them, but you can also use ground Ancho chile (which is mild-to-medium). Here's an example of Santa Fe-style enchilada sauce:
            https://www.newmexico.org/things-to-do/food/recipes/red-chile-sauce/

            Reply
    20. kate

      March 19, 2018 at 2:25 pm

      can you prep this all the night before and then cook it the next day?

      Reply
      • Rene

        March 19, 2018 at 2:37 pm

        Totally! You can literally do everything up until the point you would bake them. Cover them and place in the fridge until ready to bake. Make sure to increase your bake time as well. The only other thing you should keep in mind is that your avocado cilantro sauce will not be as vibrant in color the next day - since avocados turn slightly brown overnight. This doesn't mean the sauce has gone bad or that it won't taste just as good, but just be prepared for the change in color.

        Reply
    21. Elizabeth

      March 15, 2018 at 5:37 pm

      5 stars
      These were seriously so amazing!!!!!!! The best enchiladas ever!

      Reply
    22. leslie

      February 27, 2018 at 6:43 pm

      4 stars
      The enchiladas were very falvorful and delicious, I had extra filling to make an additional 4 tacos. However, i only have a nutribullet and the blade I used made the cilantro avocado sauce a bland, thick. chunky mess. I added more water and some lime juice, but the flavors never came together. I am excited to try the sauce again when i have a proper blender.

      Reply
    23. Ashley

      February 21, 2018 at 10:08 am

      Instead of cooking in the oven could one crockpot it instead? Any suggestion on time?

      Reply
      • Rene

        February 21, 2018 at 7:06 pm

        Hi Ashley - I've never made enchiladas in a crockpot, so I'm not sure on the cooking time. You are mostly baking to heat everything through (since there isn't anything that really has to be cooked), so I would throw it on low and just check back on it as it cooks. I know that's not a lot of help, but without testing it, I won't know any exact cooking times. If you try it out, let me know how it goes!

        Reply
    24. Maggie

      February 11, 2018 at 8:57 am

      5 stars
      I enjoyed this for dinner tonight. It's delicious!

      This was delicious!!!

      I substituted a piece of turnip for about half of the potato (cooking with the potato chunks) because I have too many turnips in the CSA box...it also reduces some calories. Using some turnip still tastes like "mashed potatoes" if you stay below half.

      I also added about half a package of fresh baby "power greens" (chard, kale, spinach) by putting a layer of greens inside each tortilla, before the filling. The fresh greens play well with the potato/bean filling inside the enchilada.

      Reply
      • Rene

        February 12, 2018 at 7:52 am

        Yum! Those sound like some great additions!

        Reply
    25. Jessica Liddell

      February 07, 2018 at 9:41 pm

      5 stars
      Love this recipe! We tried it for the do time in November and have made it four more times since!

      Reply
      • Rene

        February 08, 2018 at 6:14 am

        Yay! So glad it was a hit!

        Reply
    26. Katherine

      January 31, 2018 at 4:30 pm

      5 stars
      Delicious as is, no changes! My family loved this dish. I agree with keeping the potatoes creamy/chunky and I kept the peppers/onions a little crisp and we liked the texture.

      Reply
      • Rene

        January 31, 2018 at 6:57 pm

        Awesome - glad these were a hit with your family!

        Reply
    27. linda

      January 30, 2018 at 6:53 am

      seems delicious, but like a recommendation for an enchilada sauce. being where I live , haven't been able to get a great sauce.

      Reply
      • Rene

        January 30, 2018 at 7:49 am

        Hmmm...I usually just go with the typical brands - Old El Paso or Las Palmas. You should be able to get either of these at Target or Walmart. If not, Amazon will be your best bet!

        Reply
      • Amy

        February 12, 2018 at 3:32 pm

        This is what I use.
        http://ohsheglows.com/2016/01/31/enchilada-sauce/

        Reply
    28. Lisa

      January 29, 2018 at 6:56 pm

      5 stars
      Made this tonight... HOLY YUM! Seriously, this recipe is deelish. I topped it with a dollop of vegan sour cream too. Mmmmmm. Thanks so much for sharing this! So far i am three for three - all three of your recipes that i have tried so far have been awesome! So glad i found TSV!

      Reply
      • Rene

        January 30, 2018 at 7:15 am

        Yay - so glad you liked this! And super glad you found TSV too! 🙂

        Reply
    29. Amy

      January 17, 2018 at 5:49 pm

      5 stars
      This is soooo good! Thanks for the recipe!

      Reply
    30. Kerry

      January 03, 2018 at 6:57 pm

      This was delicious! Even my kids did well with it! We did half in flour tortillas and half in corn. Flour was our fave, but both were yummy!

      Reply
      • Rene

        January 03, 2018 at 10:37 pm

        Awesome - so glad they were a hit!

        Reply
    31. Becca

      January 01, 2018 at 1:13 pm

      5 stars
      These are so good (currently eating right now)... only change I made was to cover with a Mexican cheese blend (not quite vegan-ready yet) and served over bed of spinach. Thank you for posting this!! Will definitely be making again

      Reply
      • Rene

        January 01, 2018 at 5:02 pm

        So glad you liked it! And baby steps towards a plant-based diet are awesome - you've got to start somewhere 🙂

        Reply
    32. Marie Coerver

      December 18, 2017 at 5:51 pm

      Looking forward to making this. Here in Texas, once a week is not nearly often enough for enchiladas.

      Reply
      • Rene

        December 18, 2017 at 7:44 pm

        Ha - I love that rule!

        Reply
    33. Crissy

      December 11, 2017 at 5:33 pm

      5 stars
      These were amazing! I pan fried the potatoes, then added the red pepper, black beans and spices. Wonderful recipe!

      Reply
    34. Janna

      December 05, 2017 at 6:49 pm

      Thank you for the amazing recipe! So good!

      Reply
      • Rene

        December 06, 2017 at 7:33 am

        So glad you liked it!

        Reply
    35. Megan

      December 02, 2017 at 8:56 am

      This has been my husband's favorite vegan meal so far. It really broke up the vegetable monotony. I will be adding this to our weekly menu.

      Reply
    36. Stephanie W.

      November 22, 2017 at 6:55 am

      5 stars
      This was so delicious! Creamy, hearty and complex in flavor. I’m making it today for the second time! ❤️

      Reply
      • Rene

        November 22, 2017 at 7:35 am

        Yay - so glad you liked it!

        Reply

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