recipe reviews for:

Bean Potato Enchiladas

“A seasoned bean and potato mixture is wrapped with Monterey Jack cheese in corn tortillas, then baked with an enchilada sauce, and topped with Cheddar cheese. 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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Reviewed: Apr. 25, 2013

Yummy. I use small flour tortillas and skip the frying in oil. My vegetarian daughters often request this and it is great the next day for lunch.

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carylwaite

Reviewed: Feb. 28, 2013

This was a fantastic recipe. I did a few adaptations. In the skillet, I used a can of refried beans, threw in a couple tablespoons of diced jalapenos and diced garlic cloves, and used a combination of diced, cooked potatoes and sweet potatoes. I just added the diced potatoes to the beans mixture, rather than mashing them first. I also added a cup of leftover shredded chicken. I had Muenster cheese on hand, which I used rather than the Jack. This recipe is easy to adapt to whatever you may have on hand. Very good.

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kathyisnyder

Home Town: Wayzata, Minnesota, USA

Reviewed: Nov. 17, 2012

This is one of our new favorites! Like other reviewers, I left out the milk and oil and didn't mash the potatoes. I slightly mashed some of the beans. Also, I used Bush's chili beans and didn't drain them. I left the cheese out of the inside and just sprinkled on top before baking. This was fabulous!

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Karen867

Reviewed: Aug. 21, 2012

Loved this recipe!! Definitely will make enchiladas this way from now on thank you!

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Reviewer:

Charlotte

Reviewed: May 6, 2012

i make this all the time. we loveeeeee it. its on our monthly meal list. i actually prefer the mashed potatoes over cubed. unlike most of the reviewers. & i came across these habanero flour tortillas at trader joes that are really good with this recipes. We love black olives so we toss some on at the end when you put the rest of the shredded cheese on, its really good like that.

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Patty Wink

Reviewed: Jan. 30, 2012

We love these. The only thing we do different is we lightly sautée the onions before adding to the burrito mix because they are too raw for us otherwise.

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Reviewer:

katie

Reviewed: Nov. 16, 2011

This was very good! I sauteed the onion and a little green pepper before adding it to the potato mixture. We had some left over and used it for a quesadilla the next day and it was good there too.

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amandaberry

Reviewed: Jan. 21, 2011

This is a good basic recipe that can be adjusted to suite your taste. I will definitly make this again but will be adding some additons for more flavor.

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Reviewer:

dewdrop

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Tampa, Florida, USA

Reviewed: Nov. 21, 2010

Slightly tweeked the recipe by using both black and pinto beans, also added a bit of cilantro to the potatoes. All in all the best non meat enchiladas I've ever made.

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Reviewer:

highlandernut

Reviewed: 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.

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