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Potato and Black Bean Green Chile Enchiladas are easy to make and budget-friendly. Made with simple ingredients and pantry staples in under an hour.

Potato and Black Bean Green Chile Enchiladas

These enchiladas are easy to make and budget-friendly! Made with simple ingredients and pantry staples in under an hour.
5 from 5 votes
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Course: Dinner, Lunch
Cuisine: Mexican, Tex-Mex
Keyword: vegan, vegetarian
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Author: Holly Gray


  • 2 tablespoons vegetable oil
  • 2 cups Russett potato peeled and diced into 1/2-inch pieces
  • 1/4 cup yellow onion diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 cloves garlic minced
  • 15- ounces black beans drained and rinsed
  • 4- ounce diced green chiles
  • 1 1/2 cups cheddar and mozzarella cheese grated and combined, divided
  • 8 flour tortillas 8-inch size
  • 10 ounces green enchilada sauce


  • Preheat oven to 375 degrees F.
  • Brown the potatoes. Into a large skillet over medium-high heat, add vegetable oil. When the oil is hot, add the potatoes. Cook, stirring frequently, for 3 minutes until lightly browned.
  • 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.
  • 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.
  • Stir in the cheese. Add 1/2 cup cheese, stirring to combine.
  • 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.
  • Add the sauce. Pour enchilada sauce evenly over the top of the enchiladas.
  • Top with more cheese. Sprinkle with any additional filling and the remaining 1 cup of cheese.
  • Bake it. Bake, uncovered, for 30 minutes then serve.
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