BEAN POTATO ENCHILADAS
This sounds strange, but it's really, really good. I came up with this when I was craving Mexican food and we didn't have may traditional ingredients in the house. It came out great, and it received rave reviews.
Provided by LauraKKH
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish with vegetable oil spray.
- Place potato cubes into a saucepan of lightly salted water. Bring to a boil, then cook for 15 minutes, or until tender. Drain potatoes, and return them to the pan. Pour in olive oil and milk; whip potatoes until smooth using a hand mixer. Once the potatoes are smooth, use a spoon to stir in the pinto beans, onion, and taco seasoning mix.
- Place a small skillet over medium heat, and coat with oil or cooking spray. One at a time, heat tortillas until pliable. Place a heaping spoonful of the potato and bean mixture onto each tortilla, then place a slice of Monterey Jack cheese over the bean mixture. Roll up tortillas and place them seam side down in the prepared baking dish. Spoon enchilada sauce and salsa over the rolled tortillas.
- Bake for 20 minutes, uncovered, in the preheated oven. Remove from the oven, and sprinkle Cheddar cheese over the top. Return to the oven for 10 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 475.1 calories, Carbohydrate 54.7 g, Cholesterol 47.5 mg, Fat 21.9 g, Fiber 7.8 g, Protein 16.9 g, SaturatedFat 10.5 g, Sodium 731.9 mg, Sugar 3.4 g
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Jessica Willems Jessica
[email protected]These enchiladas are a great way to use up leftover beans and potatoes.
Emma Lorato
[email protected]I made these enchiladas for my vegetarian friends and they loved them!
Zayaan Kader
[email protected]These enchiladas were the perfect comfort food on a cold night.
Mdsaiful Khan
[email protected]I'm not a huge fan of enchiladas, but these were pretty good!
ANDREW OGERO
[email protected]These enchiladas were a good base recipe, but I would experiment with different fillings and sauces to find my favorite combination.
Shehzad Jokhio
[email protected]I would make these enchiladas again, but I would make a few changes. I would add more cheese to the filling and I would use a different sauce.
Lizzie Dix
[email protected]These enchiladas were okay, but I've had better.
Enette Powell
[email protected]I followed the recipe exactly and the enchiladas turned out mushy. I think I would cook the potatoes for less time next time.
Javaria Usman
[email protected]These enchiladas were a little bland for my taste. I would add more spices next time.
Nicholas Nomland
[email protected]I've made these enchiladas several times now and they're always a crowd-pleaser.
Punam Chaudhary
[email protected]These enchiladas were easy to make and turned out great! The sauce was especially flavorful.
Bintou Sanneh
[email protected]I made these enchiladas for a potluck and they were a big hit! Everyone loved the unique flavor combination.
Munsaka Siansya
[email protected]These enchiladas were a hit with my family! The combination of beans and potatoes was hearty and filling, and the sauce was flavorful and tangy.