READY IN 1¾ hrs

Potato and Bean Enchiladas

Read Reviews (109)

"A great vegetarian main dish that can be spiced up with the addition of jalapenos to either or both sauce and filling." — Syd

Directions

Preheat oven to 400 degrees F (205 degrees C). 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 to cover 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 oiled 9x13 inch baking dish. Spoon tomatillo sauce over enchiladas, and spread remaining cheese over sauce. Bake for 20 minutes, or until hot and bubbly.

Kitchen-Friendly View

PREP 1 hr
COOK 45 mins
READY IN 1 hr 45 mins

Reviews More Reviews

Most Helpful Positive Review

Dec 21, 2005

These are fantastic. Much easier also if you use a "salsa verde" in place of the whole tomatillo/blender thing. I also made them with Monterey Jack once instead of queso fresco, and that was good too. I usually end up putting a red enchilada sauce (or tortilla chowder from trader joe's) on top, so they are a bit saucier. Without it they seem a bit dry, but overall they are great, and even my 3 young kids like them. Not as time consuming as they might seem, either.

—Jen

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Most Helpful Critical Review

Dec 05, 2006

Good flavor, but would not make again as per recipe. If I make it again, I would definitely add sauce to the potato/bean mixture because the insides were dry. And I would also change the cheese to a cheddar/jack combo or mexican four cheese blend, or something. The queso fresco didn't have a good melting quality to it. But I liked the flavors, thanks for the recipe.

—CRISSY MARAS

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152 Ratings

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May 29, 2007

If anyone is looking for a variation to this recipe; I didn't have time to soften the tortillas in oil so instead I lined the 9x13 pan with the corn tortillas then I spread the bean/potato mixture on top of that and then I layed down another layer of corn tortillas. I poured on the green sauce (which is delicious!) and then I crumbled the queso fresco on top of that. ¡Muy fácil! My husband loved this recipe and next time I'm going to add some ground turkey....

—REBEKAHNORMAN

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Aug 08, 2005

I substituted sweet potatoes for the white potatoes, and it turned out absolutely perfect!

—Navka

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Sep 05, 2005

Another TERRIFIC enchilada recipe that I've found from this site! I've made this twice; the first time, I really wanted to try this, was short on time, and didn't have tomatillos (or the time to get some) so replaced the tomatillo sauce with canned green chile enchilada sauce. The second time, I made the recipe as written. Both ways are VERY good - I just found the original to be a *little* bland so will probably spice it up with jalepenos next time. Otherwise, this is absolutely delicious!

—FOODGU1

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Feb 26, 2007

I loved this recipe! We followed it almost exactly. Even my husband, who is a big meat eater thought it tasted great.

—Amy

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Nov 24, 2004

These enchiladas are AWESOME! One caveat: Do NOT put the hot tomatillo/onion/cooking water mix into a blender! It will explode -- seriously! I substituted red jalapeno salsa for the ketchup and a combination of plain, soft goat cheese and shredded cheddar for the queso fresco. Yum!

—VEGIGRRL

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Sep 23, 2006

This truly was delicious. I made many modifications, however. I made my salsa with 4 tomatoes (the grocery store didn't have tomatillos this week - hey, it's Canada!), 1 medium onion, 1 jalapeno pepper and 1/2 an avocado (delish!). Drain ALL the water before blending, otherwise it'll turn out too runny. I also added more cumin and chili pepper to the potatoes (I'm a big fan of cumin). Instead of adding the potato mixture to an oiled pan, I mixed the oil directly with the potatoes. I couldn't find corn tortillas, so I used the flour variety instead. I had many compliments! But wathc out for the jalapeno pepper. Instead of blending directly into the tomato mixture, blend it on its own and add slowly until obtaining the spice level you desire. Muy bien!

—RICK G

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Nutrition

Calories
247 kcal
12%

Carbohydrates
41.5 g
13%

Cholesterol
9 mg
3%

Fat
5.7 g
9%

Fiber
6.7 g
27%

Protein
9.5 g
19%

Sodium
385 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Potato and Bean Enchiladas

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 247
Calories from Fat: 51

% Daily Value *
Total Fat 5.7g 9 %
Saturated Fat 2g 10 %
Cholesterol 9mg 3 %
Sodium 385mg 15 %
Potassium 483mg 14 %
Total Carbohydrates 41.5g 13 %
Dietary Fiber 6.7g 27 %
Protein 9.5g 19 %
** Sugars 3.3g
Vitamin A 11 %
Vitamin C 17 %
Calcium 19 %
Iron 19 %
** Thiamin 15 %
Niacin 23 %
Vitamin B6 18 %
Magnesium 26 %
Folate 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.