Bean and Potato Enchiladas

Total Time
Prep 20 mins
Cook 20 mins

A quick and simple dish. Serves 4 but can be multiplied to feed a crowd. Garnish or dip with guacamole, sour cream or salsa.

Ingredients Nutrition


  1. In a saucepan, heat the oil over medium heat and saute the onion, garlic, hot pepper and cumin for 2 minutes. Add the vegetable stock and tomato juice,and let simmer for 5 minutes.
  2. Mix the cornstarch with a bit of cold water and add to the sauce while stirring. Remove from heat and set aside.
  3. In a bowl, mix the tomato, beans, potatoes, coriander and cheese. Divide this mixture among the tortillas, cover with a large tablespoon of the sauce and roll up. Place the enchiladas in a lightly oiled rectangular ovenproof dish.
  4. Cover the enchiladas with the remainder of the sauce and cook in the oven at 350 F for 15-20 minutes. Serve immediately accompanied with your favourite garnish or dip.
Most Helpful

This is excellent! I think it would be best to use Yukon Gold so that they can be cut into smaller cubes than what's possible with Idaho. I also used the entire 2 c. of 2% Monterey Jack cheese. I put the second cup on top. I used low-sodium V8 juice because I couldn't find low-sodium tomato juice. I used red beans I had cooked from scratch; cooked until done but not mushy. The contrast between the beans, soft potatoes and slightly chewy flour tortillas was SO good! Thank you for a great recipe!

Debbie R. September 12, 2008

This was the perfect solution for my potluck dilemma -- I needed a vegetarian Mexican main dish that I could prep the nnight before. It turned out very delicious. I made a couple of modifications: I used rotel in place of the tomato, and I used a poblano pepper instead of cayenne. This is a keeper!

Carianne March 13, 2007

These were alright, although I think I used too many potatoes. This just wasn't spicy enough for my taste.

zannah17 January 24, 2010