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Potato and Bean Enchiladas

SUBMITTED BY: Syd PHOTO BY: Allrecipes

"A great vegetarian main dish that can be spiced up with the addition of jalapenos to either or both sauce and filling."
RECIPE RATING:
The reviewer gave this recipe 44 stars. This recipe average a 4.3 star rating.
Read Reviews (32)
PREP TIME  1 Hr
COOK TIME  45 Min
READY IN  1 Hr 45 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 pound potatoes, peeled and diced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 tablespoon ketchup
  • 1 pound fresh tomatillos, husks removed
  • 1 large onion, chopped
  • 1 bunch fresh cilantro, coarsely chopped, divided
  • 2 (12 ounce) packages corn tortilla
  • 1 (15.5 ounce) can pinto beans, drained
  • 1 (12 ounce) package queso fresco
  • oil for frying

DIRECTIONS

  1. 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.
  2. 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.
  3. Fry tortillas individually in a small amount of hot oil until soft.
  4. 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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 21, 2005 by Jen
These are fantastic. Much easier also if you use a "salsa verde" in place of the whole... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 29, 2007 by REBEKAHNORMAN
If anyone is looking for a variation to this recipe; I didn't have time to soften the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 26, 2007 by Amy
I loved this recipe! We followed it almost exactly. Even my husband, who is a big meat eater... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 5, 2006 by CRISSY MARAS
Good flavor, but would not make again as per recipe. If I make it again, I would definitely... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 5, 2005 by FOODGU1
Another TERRIFIC enchilada recipe that I've found from this site! I've made this twice; the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 8, 2005 by Navka
I substituted sweet potatoes for the white potatoes, and it turned out absolutely perfect! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 24, 2004 by VEGIGRRL
These enchiladas are AWESOME! One caveat: Do NOT put the hot tomatillo/onion/cooking water... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 7, 2006 by MELS MARTINEZ
I made these for the vegan crowd at a dinner I catered, and they seemed to really enjoy them.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 23, 2006 by RICK G
This truly was delicious. I made many modifications, however. I made my salsa with 4 tomatoes... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 7, 2006 by lockesmom