Potato and Black Bean Green Chile Enchiladas

Potato and Black Bean Enchiladas ~

Savory and budget-friendly enchiladas made with simple ingredients and pantry staples.

Serve with Mexican Sour Cream Rice.

Potato and Black Bean Enchiladas

As a home cook with over 13 years of experience creating plant-based and vegetarian meals, I understand how important it is to have recipes that are both simple and satisfying. This enchilada recipe combines hearty potatoes, black beans, and melty cheese for a comforting, flavorful dish.

These enchiladas are hearty, filling, and taste like they took much longer to prepare than they actually did. They’re a great option for busy weeknights or anytime you want something satisfying without a lot of fuss!

Ingredients for Potato Black Bean Enchiladas

You will need the following:

• Vegetable Oil – Preferred for its mild flavor and high smoke point.
• Russet Potatoes – Russets cook up soft and fluffy. I love how they hold their shape and create a hearty texture in the enchiladas. If you prefer something a little sweeter, sweet potatoes are a good choice for a flavor twist.
• Yellow Onion – For mild flavor that doesn’t overpower.
• Salt and Black Pepper
• Garlic – Fresh is best but 1/3 teaspoon garlic powder can be substituted, if needed.
• Black Beans – Black beans add heartiness to the filling and are a great source of plant-based protein. They work well with the other ingredients and make the enchiladas more filling.
• Diced Green Chiles – Use mild or spicy, depending on personal preference.
• Cheddar and Mozzarella Cheese – The combination of cheddar and mozzarella creates a creamy, melty texture in the filling. Use vegan cheeses for a plant-based meal.
• Flour Tortillas – Flour tortillas are soft and generally easier to work with than corn tortillas. They hold the filling well and bake up nicely.
• Green Enchilada Sauce – Adds a tangy, slightly spicy kick to the dish that brings everything together.

How to Make Potato and Bean Enchiladas

STEP ONE: Preheat oven to 375°F.

STEP TWO: Brown the potatoes. Into a large skillet over medium-high heat, add the vegetable oil. When the oil is hot, add the potatoes. Cook, stirring frequently, for 3 minutes until lightly browned.

STEP THREE: Cook the aromatics. Add the onions, salt, and black pepper. Continue cooking for 2 minutes. Add the garlic and continue cooking for an additional 1 minute.

STEP FOUR: Add the beans and chiles. Stir in the black beans and green chiles, allowing the mixture to heat through, about 3 minutes. Remove from heat.

STEP FIVE: Stir in the cheese. Add 1/2 cup of cheese, stirring to combine.

STEP SIX: Fill the tortillas. Into each tortilla, add 1/3 cup of the filling then roll and place seam side down in a prepared 9×13-inch baking dish.

STEP SEVEN: Add the sauce. Pour the enchilada sauce evenly over the top of the enchiladas.

STEP EIGHT: Top with more cheese. Sprinkle with any additional filling and the remaining 1 cup of cheese.

STEP NINE: Bake it. Bake, uncovered, for 30 minutes then serve.

More Tex-Mex Recipes You’ll Love

• Mexican Potatoes
• Chili Tamale Casserole
• Green Chile Spinach Enchiladas
• Beefy Bean and Cheese Enchiladas
• Green Chile Potatoes

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This post was updated on March 26, 2025.