Mashed Potato-Black Bean Enchiladas

READY IN: 25mins
Recipe by sofie-a-toast

yum yum yum. Made this one up myself using a favorite enchilada sauce! It is a delicious vegetarian recipe but could also be spiced up with some chicken or pork. Enjoy!

Top Review by AZPARZYCH

These were different, but good! I made a smaller batch (4 enchiladas) and they came out good. I think next time I would add less liquid to the potato mixture, or cook them less time so they are more stiff. The potatoes were a little too mushy for me in the end, but the flavor was good...just a texture thing for me. Made for PAC Spring 2011.

Ingredients Nutrition


  1. Put a large pot of water to boil, add potatoes and cook until they are soft and easily penetrable by a fork.
  2. Meanwhile make sauce: in a large saucepan, saute diced onion with a T of oil for 5 min or until soft and translucent. Add extra 2 T of oil and slowly stir in flour. Slowly stir in 1/2 cup salsa and tomato sauce, about 1/4c at a time. Add paprika, cili powder, 1T garlic powder and 1T cumin. Slowly stir in broth and simmer on low until sauce has thickened.
  3. When the potatoes are done, mash until smooth. Stir in beans, remaining salsa, cumin, garlic and 6oz of cheese.
  4. When the sauce is done, mix a 1/4-1/2 cup in with the potatos then pour a thin layer on the bottom of a 9x13 pan. Warm up the tortillas in a microwave or the oven (to make them flexible) and ladle about 1/3c of potato mixture in each, spreading it evenly down the middle, and rolling the tortilla tightly around it.
  5. Line up the enchiladas in the pan and pour the remaining sauce evenly over top. Sprinkle with remaining 2 oz of cheese and bake uncovered for 25min at 350. Enjoy!

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