BEAN POTATO ENCHILADAS
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.
Provided by LauraKKH
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish with vegetable oil spray.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 475.1 calories, Carbohydrate 54.7 g, Cholesterol 47.5 mg, Fat 21.9 g, Fiber 7.8 g, Protein 16.9 g, SaturatedFat 10.5 g, Sodium 731.9 mg, Sugar 3.4 g
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Namande Christine
[email protected]I'm allergic to beans, so I substituted lentils in this recipe. They turned out great!
Tina Xd
[email protected]I'm not a fan of Mexican food, but I thought these enchiladas were pretty good.
Eidul islam
[email protected]Overall, I thought these enchiladas were just okay. I wouldn't make them again.
Sarah Stanley
[email protected]I had a hard time rolling the enchiladas. I think I need to practice more.
Mushega Denis
[email protected]The enchiladas were a bit too greasy for my taste.
Tsholanang Mfikoe
[email protected]I thought the filling was a bit bland. I think I'll add some more spices next time.
Lindsey Boldin
[email protected]I found the enchilada sauce to be a bit too spicy for my taste.
Shaakirah Norton
[email protected]I'm not sure what I did wrong, but my enchiladas turned out dry. I think I might have overcooked them.
song status
[email protected]These enchiladas are a great way to get your kids to eat their vegetables. My kids love the potatoes and the beans, and they don't even realize they're eating vegetables.
Mr shahbaz
[email protected]I've made these enchiladas several times now and they're always a crowd-pleaser. They're easy to make and they taste delicious.
Sage Powell
[email protected]I made these enchiladas for a potluck and they were a huge success. Everyone loved them!
Tuhin Hasan
[email protected]These enchiladas are a great way to use up leftover beans and potatoes. I always have some leftover beans in my fridge, so it's nice to have a recipe that I can use them in.
Khamisa Khan
[email protected]I'm not a huge fan of beans, but I really enjoyed these enchiladas. The potatoes and enchilada sauce helped to balance out the flavor of the beans.
Rebecca odonnell
[email protected]The flavors in this dish are amazing. The beans and potatoes are perfectly complemented by the enchilada sauce.
Anabia Abbasi
[email protected]I love how easy these enchiladas are to make. I was able to get them on the table in under an hour, which is perfect for a busy weeknight meal.
Aiman Ch
[email protected]These bean and potato enchiladas were a hit with my family! The filling was flavorful and hearty, and the enchilada sauce was the perfect finishing touch. I will definitely be making this recipe again.