Recipe by Syd
"A great vegetarian main dish that can be spiced up with the addition of jalapenos to either or both sauce and filling."
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potatoes, peeled and diced
fresh tomatillos, husks removed
fresh cilantro, coarsely chopped, divided
2 (12 ounce) packages
1 (15.5 ounce) can
pinto beans, drained
1 (12 ounce) package
oil for frying
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.
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.
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....
I substituted sweet potatoes for the white potatoes, and it turned out absolutely perfect!
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!
I loved this recipe! We followed it almost exactly. Even my husband, who is a big meat eater thought it tasted great.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Potato and Bean Enchiladas
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 51
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