BEAN AND POTATO ENCHILADAS
A quick and simple dish. Serves 4 but can be multiplied to feed a crowd. Garnish or dip with guacamole, sour cream or salsa.
Provided by Stacey Sweet
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a saucepan, heat the oil over medium heat and saute the onion, garlic, hot pepper and cumin for 2 minutes. Add the vegetable stock and tomato juice,and let simmer for 5 minutes.
- Mix the cornstarch with a bit of cold water and add to the sauce while stirring. Remove from heat and set aside.
- In a bowl, mix the tomato, beans, potatoes, coriander and cheese. Divide this mixture among the tortillas, cover with a large tablespoon of the sauce and roll up. Place the enchiladas in a lightly oiled rectangular ovenproof dish.
- Cover the enchiladas with the remainder of the sauce and cook in the oven at 350 F for 15-20 minutes. Serve immediately accompanied with your favourite garnish or dip.
Nutrition Facts : Calories 1108.5, Fat 34, SaturatedFat 10.1, Cholesterol 25.1, Sodium 1232.5, Carbohydrate 167.7, Fiber 19.9, Sugar 10.2, Protein 35.8
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Joseph Mmaduabuchi
[email protected]I've made these enchiladas several times and they're always a hit. They're easy to make and the leftovers are just as good the next day.
Esrath Jahan
[email protected]I'm a vegetarian and I was looking for a meatless enchilada recipe. These enchiladas were perfect! They were packed with flavor and the potatoes and beans made them very filling.
Fagbesan Mary Oluwatoyin Adewumi
[email protected]These enchiladas were easy to make and very affordable. I used store-bought enchilada sauce and tortillas, and the total cost of the meal was less than $10.
Pheonix Blaze
[email protected]I'm not a big fan of enchiladas, but I really enjoyed these. The flavors were well-balanced and the enchiladas were very filling.
owembabazi decent
[email protected]I had a hard time finding some of the ingredients for this recipe, but it was worth it in the end. These enchiladas were delicious!
Asmita Dhami
[email protected]These enchiladas were a little bland for my taste, but I think that's because I used canned beans and potatoes. I think they would be much better if I used fresh ingredients.
Zak Fowler
[email protected]I love how versatile these enchiladas are. You can use any type of beans or potatoes that you like, and you can adjust the spiciness of the enchilada sauce to your liking. I also like that these enchiladas can be made ahead of time and reheated.
Ezekiel Gomez
[email protected]These enchiladas were easy to make and very tasty. I used canned beans and potatoes to save time, and the enchilada sauce was simple to make. I will definitely be making these again.
Sallu Back
[email protected]I made these enchiladas for a potluck and they were a huge success! Everyone loved them. I especially liked the crispy edges of the tortillas.
Abishek Mandal
[email protected]These enchiladas were a hit with my family! The combination of beans, potatoes, and cheese was perfect, and the enchilada sauce was flavorful and delicious. I will definitely be making these again.