Name: Potato and Bean Enchiladas
Prep time: 1 h
Cook time: 1 h
Yield: 12
Ingredients: Potatoes, peeled and diced - 1 pound; Cumin - 1 teaspoon; Chili powder - 1 teaspoon; Salt - 1 teaspoon; Ketchup - 1 tablespoon; Fresh tomatillos, husks removed - 1 pound; Onion, chopped - 1 large; Fresh cilantro, coarsely chopped, divided - 1 bunch; Corn tortilla - 2 (12 ounce) packages; Pinto beans, drained - 1 (15.5 ounce) can; Queso fresco - 1 (12 ounce) package; Oil for frying - 1 (12 ounce) package

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Potato and Bean Enchiladas

1. Potatoes, peeled and diced - 1 pound

2. Cumin - 1 teaspoon

3. Chili powder - 1 teaspoon

4. Salt - 1 teaspoon

5. Ketchup - 1 tablespoon

6. Fresh tomatillos, husks removed - 1 pound

7. Onion, chopped - 1 large

8. Fresh cilantro, coarsely chopped, divided - 1 bunch

9. Corn tortilla - 2 (12 ounce) packages

10. Pinto beans, drained - 1 (15.5 ounce) can

11. Queso fresco - 1 (12 ounce) package

12. Oil for frying - 1 (12 ounce) package

How to cook deliciously - Potato and Bean Enchiladas

1. Stage

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. Stage

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. Stage

Fry tortillas individually in a small amount of hot oil until soft.

4. Stage

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.