Bean Potato Enchiladas Recipe -
Bean Potato Enchiladas Recipe
  • READY IN 1 hr

Bean Potato Enchiladas

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch dish Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    1 hr


  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish with vegetable oil spray.
  2. Place potato cubes into a saucepan of lightly salted water. Bring to a boil, then cook for 15 minutes, or until tender. Drain potatoes, and return them to the pan. Pour in olive oil and milk; whip potatoes until smooth using a hand mixer. Once the potatoes are smooth, use a spoon to stir in the pinto beans, onion, and taco seasoning mix.
  3. Place a small skillet over medium heat, and coat with oil or cooking spray. One at a time, heat tortillas until pliable. Place a heaping spoonful of the potato and bean mixture onto each tortilla, then place a slice of Monterey Jack cheese over the bean mixture. Roll up tortillas and place them seam side down in the prepared baking dish. Spoon enchilada sauce and salsa over the rolled tortillas.
  4. Bake for 20 minutes, uncovered, in the preheated oven. Remove from the oven, and sprinkle Cheddar cheese over the top. Return to the oven for 10 minutes, or until cheese is melted and bubbly.
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Reviews More Reviews

Most Helpful Positive Review
Dec 20, 2003

The flavor of potatoes in Mexican food is actually not as unusual as it sounds. Some traditional Mexican foods have potatoes in the ingredients...just usually not mashed with milk. I recommend microwaving them whole and then cubing them & sauteing with the other ingredients. (skipping the milk of course) This provides a little more texture to the enchiladas. The only other thing I added was a few roasted, chopped green chiles that I had leftover from another recipe. These enchiladas would be great for vegetarians, but my husband (the avid meat eater) liked them too!

Most Helpful Critical Review
Oct 21, 2010

These looked and sounded really good but I didn't care for them. I really like trying different enchilada recipes but I just didn't care for the texture of the mashed potatoes in this casserole. Too mushy for me. I think I would prefer the potatoes diced after being cooked instead of mashed. I actually felt like I wasted some homemade ingredients (enchilada sauce and salsa). Sorry for the poor review but I am glad other people enjoyed these.

Jun 26, 2005

My family & I enjoyed this recipe but like other reviewers, I tinkered with it to make it more appealing to my family. #1 Please don't mash the potatoes, cubed potatoes make a better consistency. #2 Use the sharpest cheese you can find and #4 Saute onions instead of adding them raw. I think it improves the flavor & you won't have crunchy onions in the mixture. We prefer flour tortillas vs. corn so I changed that as well. This recipe is a solid foundation with room to improvise, there are many things a cook can add to change the character of this recipe to suit their family's tastes. Thank you, LauraKE for sharing and the other folks for their suggestions!

Sep 24, 2010

These were really good. I made a few changes to the recipe - I smashed half of the can of pinto beans. I used only grated cheese - a Mexican blend. I did not use taco seasoning because I find it too salty - instead I threw in 2 teaspoons each of cumin and chili powder. I added a clove of garlic - diced. I used green enchilada sauce which was the absolute perfect topping. And I used fresh salsa that I had just made myself.

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.

Oct 10, 2008

I made these last night and really liked them. I used mashed potatos, mixed in a can of refried beans and a small can of green chilies. Using a spatula I spread the mixture on flour tortillas and then added cheese before rolling up and topping with a 10oz can of enchilada sauce.

Jun 25, 2007

I found it's better if you use 2 cans of enchilada sauce. Otherwise very tasty!

Jan 05, 2004

This one was really a winner with myself and my husband. It has a nice presentation. I did not mash the potatos with a mixer. I just mixed in the beans, onions, and mix into the cooked cubed potatos with the olive oil and milk. It turned out really well and made preparation a little easier. I also skipped the salsa. I thought the enchilada sauce was sufficient. We dolloped sour cream on top. Will definitely make this one again. Excellent meatless meal.


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  • Calories
  • 475 kcal
  • 24%
  • Carbohydrates
  • 54.7 g
  • 18%
  • Cholesterol
  • 48 mg
  • 16%
  • Fat
  • 21.9 g
  • 34%
  • Fiber
  • 7.8 g
  • 31%
  • Protein
  • 16.9 g
  • 34%
  • Sodium
  • 732 mg
  • 29%

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

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