Potato and Bean Enchiladas

Potato and Bean Enchiladas

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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Ingredients

1 h 45 m servings 247 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 247 kcal
  • 12%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 41.5g
  • 13%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 385 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

Read all reviews 115
  1. 159 Ratings

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Most helpful positive review

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 goo...

Most helpful critical review

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 chees...

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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 goo...

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 mixtu...

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 chees...

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...

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 ...

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 jalapen...

I made these for the vegan crowd at a dinner I catered, and they seemed to really enjoy them. (left out the cheese this time) I was not impressed with the tomatillo sauce while I was making thes...

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