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Vegan Enchiladas Verdes with Potato and Black Bean Filling
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins

savory veggie enchiladas are topped with tangy, slightly tart salsa verde. a quick and easy to assemble meal! the cooler flavors of the green sauce are great for hot summer night dinners.

Course: Main Course
Cuisine: Mexican
Servings: 12 enchiladas
  • 2 tbs oil
  • 1 large potato diced small
  • 1 tsp salt
  • 1 tsp cumin
  • 1/2 tsp onion powder
  • 1/4 tsp paprika
  • 1 med zucchini diced
  • 1 15 oz can black beans rinsed
  • 3 tbs fresh cilantro chopped
  • 1.5 cup salsa verde
  • 12 corn tortillas
  • vegan sour cream or cashew crema
  • cilantro for garnish
  1. Heat 2 tbs oil in a large skillet over medium heat. When hot, add diced potatoes, salt, cumin, onion powder, and paprika. Stir to coat potatoes thoroughly in seasoning. Cook for 10 minutes, stirring frequently to keep potatoes from sticking.

  2. At this point, potatoes should be slightly soft. Add diced zucchini, stir, and cover skillet. Cook for another 10 minutes, stirring periodically.

  3. Add rinsed black beans and chopped cilantro. Stir again, and cook for another 2 minutes. Taste and adjust seasoning as needed, then set aside filling to cool.

  4. Heat oven to 350°. Spoon 2-3 tbs of salsa verde on the bottom of a casserole dish. Fill each tortilla with about 2 heaping spoonfuls of filling, roll up, and place seam side down in the dish. Repeat until dish is full.

  5. Place dish in oven for 5-10 minutes, until heated completely. Remove, and garnish with sour cream or crema, and more chopped cilantro. 

Recipe Notes

-Try out this recipe for Homemade Salsa Verde, ready in 10 minutes for your enchiladas!