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: 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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6 users found this review helpful

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SANTACZ

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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0 users found this review helpful

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CURLYGRRL

Reviewed: Mar. 23, 2007

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

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1 user found this review helpful

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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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1 user found this review helpful

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Amy Reed

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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4 users found this review helpful

Reviewer:

SatiQ

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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1 user found this review helpful

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ELAINE45

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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2 users found this review helpful

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trishthedish725

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: El Cajon, California, USA

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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2 users found this review helpful

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Jessiecpt

Reviewed: Jan. 14, 2010

really yummy!

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3 users found this review helpful

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peppermintkathy

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Nov. 21, 2010

Slightly tweeked the recipe by using both black and pinto beans, also added a bit of cilantro to the potatoes. All in all the best non meat enchiladas I've ever made.

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3 users found this review helpful