Potato and Bean Enchiladas
- Ready In:
- 1hr 25mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 453.59 g potato, peeled and diced
- 4.92 ml cumin
- 4.92 ml chili powder
- 4.92 ml salt
- 14.79 ml ketchup
- 453.59 g tomatillo, husks removed
- 1 large onion, chopped
- 1 bunch cilantro, coarsely chopped and divided
- 680.38 g corn tortillas
- 439.41 g pinto beans, rinsed and drained
- 340.19 g queso fresco (Mexican cheese)
- oil (for frying)
directions
- Preheat oven to 400.
- In a bowl, toss diced potatoes together with cumin, chili powder, salt, and ketchup and place in an oiled baking dish.
- Bake in the preheated oven for 20 to 25 minutes or until tender.
- Meanwhile, boil tomatillos and chopped onion in water for 10 minutes.
- Set aside to cool.
- Once cooled puree with half of the cilantro until smooth.
- Fry tortillas individually in a small amount of hot oil until soft.
- Mix potatoes together with pinto beans, 1/2 cheese, and 1/2 cilantro.
- Fill tortillas with potato mixture and roll up.
- Place seam side down in an oil 9x13" baking dish.
- Spoon tomatillo sauce over enchiladas, and spread remaining cheese over sauce.
- Bake for 20 minutes or until hot and bubbly.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.