recipe reviews for:

Bean Potato Enchiladas

“A seasoned bean and potato mixture is wrapped with Monterey Jack cheese in corn tortillas, then baked with an enchilada sauce, and topped with Cheddar cheese. 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.”

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Reviewed: Nov. 21, 2009

Loved this but I changed in just a bit. I added hamburger, corn and doubled the amount of enchilada sauce. I also eliminated the salsa. My hubby and daughter LOVED it and so did I. Yummy.l

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Jessiecpt

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Reviewed: Oct. 1, 2009

I have had tacos or burritos with potatos in the filling at some very authentic mexican eating establishments. Always excellent, especially with lots of cheese!

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trishthedish725

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: El Cajon, California, USA

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Reviewed: Mar. 19, 2009

This is really really good, did not find it dry at all. Left out the onion, otherwise made it as is.Husband said to add it to our fav. recipies Thanks so much for shareing.

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ELAINE45

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Reviewed: Nov. 25, 2008

These are so good! I used black beans since I didn't have pinto but that is the only thing I changed. I also used the 10 minute Enchilada Sauce on this website and it was perfect!

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SatiQ

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Reviewed: Oct. 10, 2008

I made these last night and really liked them. I used mashed potatos, mixed in a can of refried beans and a small can of green chilies. Using a spatula I spread the mixture on flour tortillas and then added cheese before rolling up and topping with a 10oz can of enchilada sauce.

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chrism

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Reviewed: Aug. 27, 2008

This was good, but I followed the suggestions given by other reviewers, so I don't know about the original recipe. I fried my tortillas while my potatoes were boiling, and sauteed the onion in the leftover oil. I added the olive oil and milk to the potatoes and mashed them up a little bit, but left in large potato chunks. I also used chili-and-lime refried beans, and added jalepenos. I used only one can of sauce and had no problem with moisture. I also added much more cheese to the top than the recipe calls for. I thought these were delicious and very filling--I didn't need to serve any side dishes except chips and salsa. I have a TON of leftovers, including a lot of leftover filling that will have to be used for burritos or something.

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Vayerly

Cooking Level: Beginning

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Reviewed: Apr. 17, 2008

I made this recipe because I had a left over baked potato, so count me in as another reviewer who didn't use mashed potatoes. I sauted half a large onion in canola oil, added the cubed potato, sprinkled with taco seasoning and then added the almost fully drained can of pinto beans. Used an 8oz bag of shredded Mexican cheese and most of a 19oz can of enchilada sauce. This made 15 enchiladas.

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FieldGreens

Cooking Level: Intermediate

Home Town: Newcastle, California, USA

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Reviewed: Aug. 31, 2007

These were very good, but a little on the dry side. I will most likely try this again and hope I get them a little less dry.

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Kristen

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Cary, North Carolina, USA

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Reviewed: Aug. 25, 2007

Delicious! All my little ones and husband loved it. Too easy.I used whole wheat tortillas.

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Amy Reed

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Reviewed: Jul. 2, 2007

A very tasty recipe, though I agree with other reviewers that the recipe as written comes out too dry. Twice as much sauce wouldn't be too much. Liked this as a hearty main dish without meat. Hard to please my husband with any meatless main dish, but he enjoyed this one.

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marlakay

Cooking Level: Expert

Home Town: Kankakee, Illinois, USA

Living In: Tomball, Texas, USA

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Reviewed: Mar. 23, 2007

Outstanding -- as a main dish, side dish, leftovers for breakfast.

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Reviewed: Mar. 17, 2007

I've made this on numerous occasions and my whole family loves it! I've also passed it on to friends who love it too (kids adore it too!).

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CURLYGRRL

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Reviewed: Sep. 17, 2006

I found it's better if you use 2 cans of enchilada sauce. Otherwise very tasty!

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Nicole

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Reviewed: Jul. 27, 2006

This dish is really good. I did not mash the potatoes but used "Simply Potatoes" diced potatoes with onion. You can find them by the eggs in a dark green pack. I followed the cooking directions on the pack but after cooking for the 12 to 15 min. they said to I felt they were still to hard so I then turned them down, added a little water, kept covered and cooked another 10-15 min. Perfect. When they were done I didn't mash them but kind of broke them up a little and kept going. Texture was perfect. Don't know if I would care for the potatoes being "mashed potatoes". I didn't use the salsa and used a 19 oz. can of enchilada sauce. I think it would have been to dry if I had used less. It turned out great and neither me or my husband missed the fact that there was no meat in them and believe me my husband would have let me know if he had. Will make again.

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SANTACZ

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Reviewed: Jul. 10, 2006

I followed other cook's suggestions and didn't mash the potatoes, used black beans instead of pinto, green chilies instead of the salsa and sauteed the onions. They turned out well and I will make them again. I might add a can of corn next time for color and sweetness.

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SPICYCAT

Cooking Level: Expert

Home Town: Central Point, Oregon, USA

Living In: Sandy, Oregon, USA

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Reviewed: Jun. 29, 2006

Looked really great but they were not exceptionally great or a big hit. Made as stated in the recipe and would have probably done better to follow some of the other reviewers suggestions.

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LFEAUTO

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Oakland, Iowa, USA

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Reviewed: Sep. 18, 2005

I will add this to my other potato enchilada recipie. I actually cook the potatos, let them cool, then shred them in my cuisinart. You get much better texture than mashed. Would suggest folks do that.

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mtomson

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Reviewed: Jun. 26, 2005

My family & I enjoyed this recipe but like other reviewers, I tinkered with it to make it more appealing to my family. #1 Please don't mash the potatoes, cubed potatoes make a better consistency. #2 Use the sharpest cheese you can find and #4 Saute onions instead of adding them raw. I think it improves the flavor & you won't have crunchy onions in the mixture. We prefer flour tortillas vs. corn so I changed that as well. This recipe is a solid foundation with room to improvise, there are many things a cook can add to change the character of this recipe to suit their family's tastes. Thank you, LauraKE for sharing and the other folks for their suggestions!

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LIZ5

Cooking Level: Expert

Living In: Boston, Massachusetts, USA

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Reviewed: Apr. 22, 2005

This was quite tasty, all 3 adults in our family liked it. A good way to use up mashed potatoes too! I didn't have any pinto beans so I substituted a can of refried beans - came out very good.

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Sue

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Reviewed: Jan. 16, 2005

These were great! They have some substance to them even though there isn't any meat in them and really fill you up. I needed to add extra enchilada sauce to make sure that they were covered completely (I was worried they would dry out). Definitely a keeper.

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