Plant-Based Potato Enchiladas

Name: Plant-Based Potato Enchiladas
Total time: 60 min
Ingredients: 4 medium-large potatoes, peeled and cut into 1” chunks; 1 onion, chopped; 1-2 cloves garlic, crushed or minced; ¾ cup low-sodium vegetable broth; 2 jalapeño peppers, seeded and finely chopped (wear plastic gloves when handling); 1 teaspoon chili powder; Freshly ground black pepper; 1 cup fresh spinach, cut crosswise into thin ribbons; 2½ cups Enchilada Sauce; 8 whole wheat tortillas; Salsa fresca (optional)

www.forksoverknives.com

Looking for a veggie enchilada recipe without the cheese? Try our vegan potato enchiladas recipe. Use firm, waxy potatoes in this Mexican favorite.

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Ingredients

4 medium-large potatoes, peeled and cut into 1” chunks
1 onion, chopped
1-2 cloves garlic, crushed or minced
¾ cup low-sodium vegetable broth
2 jalapeño peppers, seeded and finely chopped (wear plastic gloves when handling)
1 teaspoon chili powder
Freshly ground black pepper
1 cup fresh spinach, cut crosswise into thin ribbons
2½ cups <a href="https://forksoverknives.com/recipes/enchilada-sauce/">Enchilada Sauce</a>
8 whole wheat tortillas
Salsa fresca (optional)