Bean and Potato Enchiladas

Name: Bean and Potato Enchiladas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 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

(5)

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.

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READY IN: 40mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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.

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