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!
- 1⁄4 cup olive oil
- 1 onion, sliced
- 2 garlic cloves, sliced
- 1 red cayenne pepper, fresh, minced
- 1 teaspoon ground cumin
- 1 cup vegetable stock
- 1 cup tomato juice
- 2 teaspoons cornstarch
- 1 tomatoes, peeled, seeded and cubed
- 1 (14 ounce) can red beans, drained
- 4 large potatoes, boiled, skin on, cubed
- 2 tablespoons fresh coriander or 2 tablespoons fresh parsley, chopped
- 1 cup monterey jack cheese, grated
- 8 -12 tortillas, store bought
Directions See How It's Made
- 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.
- Mix the cornstarch with a bit of cold water and add to the sauce while stirring. Remove from heat and set aside.
- 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.
- 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.