Recipe by LauraKKH
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
baking potatoes, peeled and cubed
1 (15 ounce) can
pinto beans, rinsed and drained
1 (1.25 ounce) package
taco seasoning mix
24 (6 inch)
thinly sliced Monterey Jack cheese
1 (10 ounce) can
shredded Cheddar cheese
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!
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.
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!
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.
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.
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.
I found it's better if you use 2 cans of enchilada sauce. Otherwise very tasty!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Bean Potato Enchiladas
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 197
The hard work's over, now celebrate the leftovers.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make roasted sweet potato chili.
See how to make incredibly quick-and-easy chicken enchiladas.
These saucy beef enchiladas are simple and quick to make.