Potato and bean enchiladas are a mouthwatering delicacy that combines the humble potato with hearty beans, all wrapped in a warm tortilla and smothered in a flavorful sauce. This delectable dish is a delightful symphony of textures and flavors, offering a perfect balance of comfort and sophistication. Whether you're a seasoned chef or a novice cook, this article will guide you through the culinary journey of creating the ultimate potato and bean enchiladas experience. Get ready to tantalize your taste buds and indulge in a culinary adventure that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
SWEET POTATO AND BLACK BEAN ENCHILADAS
Provided by Martina McBride
Categories main-dish
Time 1h10m
Yield 5 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 400 degrees F. Put 1/4 cup red enchilada sauce on the bottom of a 13-by-9-inch baking dish.
- Heat the olive oil over medium-high heat in a large skillet. Add the garlic, onions and jalapeño and cook until the onions become translucent and the garlic is fragrant, about 2 minutes.
- Add the cubed sweet potatoes, diced tomatoes, black beans, cilantro, cumin, chili powder, salt and pepper to taste and 1/4 cup water. Cover and cook over medium-low heat, stirring occasionally, until the sweet potatoes are tender, about 10 minutes.
- Place a generous 1/3 cup filling in the center of each tortilla, roll up and place in the baking dish seam-side down.
- Top with the remaining 3/4 cup enchilada sauce and the cheese. Bake, covered with foil, until the enchiladas are hot and the cheese is melted, about 10 minutes. Top with more cilantro and serve with sour cream if desired.
- In a medium saucepan over medium-low heat, add the oil and saute the garlic until it is fragrant, about 30 seconds. Add the tomato sauce, chicken broth, chile powder, cumin, chipotle chiles and some salt and pepper. Bring to a boil. Reduce the heat to low and simmer until slightly thickened, for 5 to 7 minutes. Set aside until ready to use.
POTATO AND BEAN ENCHILADAS
A great vegetarian main dish that can be spiced up with the addition of jalapenos to either or both sauce and filling.
Provided by Syd
Categories World Cuisine Recipes Latin American Mexican
Time 1h45m
Yield 12
Number Of Ingredients 12
Steps:
- 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.
- 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.
- Fry tortillas individually in a small amount of hot oil until soft.
- 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.
Nutrition Facts : Calories 246.5 calories, Carbohydrate 41.5 g, Cholesterol 9.2 mg, Fat 5.7 g, Fiber 6.7 g, Protein 9.5 g, SaturatedFat 2 g, Sodium 384.7 mg, Sugar 3.3 g
SWEET POTATO, SQUASH, AND BLACK BEAN ENCHILADAS
Steps:
- Make the enchilada sauce: Dump all but lime juice into a medium saucepan and bring to simmer. Use a whisk. Let simmer together for 10 to 15 minutes until sauce thickens. Add lime juice and turn off heat. Let cool. To cook sweet potato, fill medium saucepan with an inch or two of water, and bring to a boil over medium heat. Throw in metal steamer basket and fill that with the chopped sweet potato. Cover and steam until tender, 10 to 15 minutes. Dump in a bowl and smash the pieces around. Some chunks are fine. While the sweet potato steams, heat the oil over medium heat in large saucepan. Add the onion and sauté; until it begins to brown, 3 to 5 minutes. Toss in squash and cook for another min. Add chili powder, cumin, salt, garlic, and black beans. Cook together for another 2 minutes then fold in the mashed sweet potato and maple syrup and turn off the heat. Mix until combined. Now youâre going to make the enchiladas. Oven to 375F. Cover the bottom of 9 x 13-inch baking dish with about 11/2 cups of enchilada sauce. Using a griddle, your oven, or the microwave, warm up the tortillas. Dip a tortilla around in a little of the sauce in the baking dish so that the bottom is all coated. Fill the tortilla with a couple spoonfuls of filling, then roll it up and set it seam-side down in the dish. Keep going until you run out of space or filling. Cover the enchiladas with remaining sauce, cover the dish tightly with foil; put in oven for 20 min. Remove foil and cook for 5 more min. Let it cool for a min or two before serving. Top with sliced avocado or chopped cilantro. * You really just need 1 large cooked sweet potato. If you have a leftover roasted sweet potato or something, just scoop out the flesh and move on with the recipe. Or steam it in the microwave if that is your shit: Stab it with a fork, then cook on high for 5 minutes, flip, then 5 minutes more ** Or one 15-ounce can
SMOKY SWEET POTATO AND BLACK BEAN ENCHILADAS
My hearty, delicious, nutrient-packed vegetarian dish is amazingly healthy. Everyone I've made it for has loved it-even carnivores! I always make two batches and freeze one. You'll want to eat this every week! -Elizabeth Lindemann, Salem, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. In a large saucepan, place a steamer basket over 1 in. of water. Place sweet potato, onion and red pepper in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until tender, 15-20 minutes., Transfer vegetables to a large bowl. Mash vegetables, gradually adding cilantro, spices and pepper to reach desired consistency. Stir in black beans., Spread 1/3 cup enchilada sauce into a greased 13x9-in. baking dish. Place 1/3 cup vegetable mixture in center of each tortilla; sprinkle with 4 teaspoons cheese. Roll up and place in prepared dish, seam side down. Top with remaining enchilada sauce; sprinkle with remaining cheese., Bake, uncovered, until casserole is heated through and cheese is melted, 20-25 minutes. If desired, serve with optional toppings., Freeze option: Cover and freeze unbaked enchiladas. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover casserole with foil; bake until casserole is heated through, sauce is bubbling and cheese is melted, 30-35 minutes. Serve as directed.
Nutrition Facts : Calories 399 calories, Fat 14g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 843mg sodium, Carbohydrate 52g carbohydrate (9g sugars, Fiber 8g fiber), Protein 18g protein.
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
Tips:
- For a crispier enchilada, bake them for an extra 5-10 minutes.
- If you don't have a baking dish, you can use a large skillet instead.
- To make the enchiladas ahead of time, assemble them and refrigerate them for up to 24 hours before baking.
- To freeze the enchiladas, assemble them and freeze them for up to 3 months. When you're ready to bake them, thaw them overnight in the refrigerator or at room temperature for several hours.
- Serve the enchiladas with your favorite toppings, such as sour cream, guacamole, salsa, or cheese.
Conclusion:
Potato and bean enchiladas are a delicious and easy-to-make meal that is perfect for any occasion. They are filled with a hearty mixture of potatoes, beans, and cheese, and they are smothered in a flavorful enchilada sauce. These enchiladas are sure to be a hit with your family and friends.
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