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    You are in: Home / Recipes / Bean and Potato Enchiladas Recipe
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    Bean and Potato Enchiladas

    Bean and Potato Enchiladas. Photo by -Sylvie-

    1/2 Photos of Bean and Potato Enchiladas

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Stacey Sweet's Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 2
      Mix the cornstarch with a bit of cold water and add to the sauce while stirring. Remove from heat and set aside.
    3. 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. 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.

    Ratings & Reviews:

    • on September 12, 2008

      45

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 13, 2007

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 24, 2010

      35

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

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Bean and Potato Enchiladas

    Serving Size: 1 (772 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1108.4
     
    Calories from Fat 305
    27%
    Total Fat 33.9 g
    52%
    Saturated Fat 10.0 g
    50%
    Cholesterol 25.1 mg
    8%
    Sodium 1232.4 mg
    51%
    Total Carbohydrate 167.7 g
    55%
    Dietary Fiber 19.9 g
    79%
    Sugars 10.2 g
    40%
    Protein 35.7 g
    71%

    The following items or measurements are not included:

    red cayenne pepper

    vegetable stock

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