Bean and Potato Enchiladas

READY IN: 40mins
Recipe by Stacey Sweet

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

Top Review by Debbie R.

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!

Ingredients Nutrition

Directions

  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.

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