Potato and Mushroom Enchiladas

Originally from brandnewvegan.com and tweaked.

  • 4 large Yukon Gold potatoes, peeled and chopped into 1/2 pieces.  You want about 2-3 cups of potatoes
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 8oz package fresh mushrooms, chopped or sliced
  • ¾ cup low-sodium vegetable broth
  • 2 teaspoons of finely chopped jalapeños (easier to use jarred jalapenos)
  • 1 teaspoon Chili Powder
  • Large handful fresh spinach, sliced into strips or one package of frozen chopped spinach, thawed.
  • Salt and Pepper to taste (1/2 tsp each to start)
  • 2 Cups Enchilada Sauce (see recipe or use bought sauce)
  • 8 large flourTortillas
  • Olive Oil
  1. Preheat oven to 350 degrees
  2. Boil potatoes in enough water to cover for 5 minutes, drain.
  3. Saute onion and garlic in 2-3 tablespoons of olive oil until softened
  4. Add 1/4 cup broth and mushrooms, cook till softened
  5. Add 1/2 cup of broth, spices, and cooked potatoes
  6. Stir until heated through and bubbly
  7. Stir in spinach and remove from heat
  8. Lay approx 1/2 cup of potato mixture down center of each tortilla and roll.  No need to tuck ends.
  9. Lay each enchilada, seam side down, in a 13″ x 9″ Baking Dish.  You should be able to get about 8-10 enchiladas in the dish.
  10. Cover with  sauce
  11. Cover dish with foil and bake for 35 min
Top with salsa, fresh tomatoes, shredded lettuce, guacamole, and Tofu Sour Cream. Serve with rice and beans.

Easy Homemade Enchilada Sauce

  • 8oz can of Tomato Sauce
  • 1.5 Tablespoons of Chili Powder
  • 1/4 teaspoon Ground Cumin
  • 1/4 teaspoon Onion Powder
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Ground Pepper
  • 1/2 teaspoon Salt
  • 2 Tablespoons Cornstarch

Start by whisking the cornstarch and 1 cup of cold water.  Add to sauce pan and put over medium heat.  Add remaining ingredients.

Cook over medium heat, stirring continuously, until it thickens.