Oil Free Potato Enchilada Casserole! We can’t get enough of this bold and flavorful casserole; it’s sure to be a new weekend go-to dish that’s both filling and satisfying.
This delicious and comforting Oil Free Potato Enchilada Casserole is an amazing vegan alternative to traditional enchiladas. This get-in-my-belly casserole is a big ole pan of potatoes and black beans smothered in a dreamy, creamy enchilada sauce that is sure to please even the pickiest of eaters.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
OK, so yah, Mom and I devoured these enchiladas like a pack of hungry wolves! As you know, Mom loves all things Mexican/Southwestern, and she was all about these tasty enchiladas.
Mom always used to get upset whenever we would go to a restaurant (back in the “old” days), and there wasn’t enough enchilada sauce. So, when we came up with these babies, we decided to make them more of a casserole as they are probably slightly saucier than your normal, run-of-the-mill enchiladas.
The cashews add an extra element of creaminess and also slightly tone down the enchilada sauce so kiddies who are sensitive to ‘heat’ can also enjoy them too.
They are so gosh-darned delicious! You gotta give this one a try!
Tips for Success:
- Boiling the Potatoes: Watch the potatoes very closely toward the end of their cooking period. You want to catch them just when they become fork tender. If you overcook the potatoes, they will turn to mush. To test for doneness, we typically select a large potato cube, remove it from the boiling water, run it under cold water and bite into it to see if it is tender enough (and discard or eat). Repeat this method until the potatoes are just tender. Then drain and shake off any excess water and allow to drain for a few minutes.
- Potato/Bean Mixture: You want to very slightly mash the potato/bean mixture to create a more cohesive mixture; however, do not mash it completely. You want texture in the enchilada filling, not a paste.
- Cashew Substitutions: You can leave the cashews out of this recipe if you wish with the understanding that the dish will completely change. You can also try replacing with other typical cashew replacements (i.e. silken tofu, other nuts or seeds) with the understanding that the flavor and texture may change accordingly. We have not kitchen tested any substitutions.
- Enchilada Sauce: We use our Enchilada Sauce; however, feel free to use your favorite enchilada sauce. If using store-purchased enchilada sauce, be sure to get mild enchilada sauce. It will seem like there is a lot of enchilada sauce for this casserole, but it will get soaked up and create an amazing enchilada casserole dish. We absolutely loved it.
- Double Tortillas: If you cannot find large tortillas, you can double up two 6 inch tortillas (as we did for this casserole.) In other words, simply lay two tortillas down and fill them with the mixture. We laid them down overlapping in the middle to fit our baking dish.
- Tortillas: All tortillas are different; some tend to split open or flake after you fill them and then place them into the baking dish (while waiting for the rest to be filled). If you place your unfilled tortillas on a plate and cover them with a damp paper towel (one on top and one on the bottom of the plate) and microwave the tortillas a tiny bit just to warm them up, this can sometimes help them from splitting open after they have been filled. If they do split open (or flake), no worries, when you are pouring the enchilada mixture over top, just slightly massage the split open tortillas to coax them closed the best you can. The dish will still taste amazing even if they do flake or split open.
Leftovers and Freezing:
Leftovers will generally keep for 4-5 days in the refrigerator. Store in a covered container. Reheating can be done on the oven, or in the microwave.
This dish can be frozen; however, it is best if served immediately after making or after refrigerating leftovers.
Pantry Products Used:
- Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
- Chili Powder: We used Penzeys Regular Chili Powder. It has great flavor, with a tiny kick that is not overwhelming. Feel free to use your favorite chili powder, just be sure to select a mild one and not one that has a lot of heat to it.
Kitchen Products Used:
- Medium stock pot for boiling the potatoes
- High-Speed Blender
- Casserole dish
We certainly hope you give this deliciousness a try.Print
This delicious and comforting Oil Free Potato Enchilada Casserole is an amazing vegan alternative to traditional enchiladas.
- 2 cups Russet potatoes, peeled, cut into ½ inch cubes
- 1 medium yellow onion, fine dice
- 1 Tablespoon minced garlic
- 1 – [ 15 oz. can ] black beans, drained and rinsed
- 1 Tablespoon low-sodium vegetable broth *
- 1 Tablespoon nutritional yeast
- 1 teaspoon lime juice
Skillet Spice/Herb Ingredients:
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- Pinch cumin
- ¼ teaspoon + pinch chipotle powder (+/-)
- ¼ to ½ teaspoon sea salt (+/-) *
Enchilada Sauce Ingredients:
- ½ cup (raw) cashews
- 2 cups (or 2 – [ 10 oz. cans ]) mild enchilada sauce
- 1 Tablespoon distilled white vinegar
- 8 to 16 corn tortillas (or tortillas of choice) *
- Chopped avocados
- Chopped cilantro
- Vegan Sour Cream
- Preheat the oven to 350 F.
- Place the cashews (Enchilada Sauce Ingredient) into a small bowl, cover with boiling water, sprinkle with a little sea salt (optional), set aside to soak for 15 minutes. After 15 minutes, discard the water, set aside.
- Place the peeled and cubed potatoes (Skillet Ingredient) into a small stock pot, boil 10 to 15 minutes until perfectly tender, drain, then set aside.
- Place the Skillet Spice/Herb Ingredients into a small bowl, whisk, then set aside.
- In a large ceramic/enamel-lined pot or similar stock pot, add the diced onions, sauté over medium-high heat until the onions are tender, approximately 7 to 10 minutes, stirring periodically to prevent burning. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
- Add the minced garlic and Skillet Spice/Herb Mix, sauté for 30 seconds, stirring constantly. Then add the cooked potatoes. Stir well to completely coat the potatoes with the spices.
- Then add all the remaining Skillet Ingredients, stir well to combine. Very slightly mash down a few potatoes/beans, cook for several minutes, then remove from the stove to slightly cool.
- In the meantime, place the soaked raw cashews and all the remaining Enchilada Sauce Ingredients into a high-speed blender. Blend on high until perfectly smooth and emulsified.
- Pour about ¾ cup of the enchilada sauce mixture onto the bottom of a casserole dish. Set aside.
- Place one (or two corn) tortillas on the counter, fill half with 1/2 cup of the potato-bean mixture, creating a log of the mixture in the center of the tortilla, then roll it up to create an enchilada roll. Then place the enchilada roll into the casserole dish.
- Repeat Step 10. until all the filling is gone and the tortillas are filled and placed into the casserole dish.
- Pour the remaining enchilada sauce over all the enchiladas.
- Bake in a preheated 350 F oven for 30 minutes. Remove from the oven and allow to rest for 5 minutes to allow the flavors to develop.
- Serve with chopped avocados, cilantro, or vegan sour cream.
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: 5 to 6
This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.