Print

Bean and Potato Enchiladas

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These enchiladas are simple to make and use mostly pantry ingredients. Try them with your favorite red enchilada sauce recipe!

Ingredients

  • A splash of olive oil
  • 1 large russet potato, diced
  • ½ cup onion, chopped
  • 2 garlic cloves, minced
  • 1 cup red kidney beans, cooked or from a can
  • ½ cup black beans, cooked or from a can
  • ½ cup salsa
  • 1 ½ cups red enchilada sauce (12 oz, Divided)
  • 4 – 8 inch whole wheat tortillas
  • 1 cup Mexican cheese blend, divided

Instructions

  1. Preheat oven to 400°F.
  2. In a skillet, cook potato in a splash of olive oil until soft and cooked through, stirring frequently.
  3. Add onion and garlic to potato and cook 2-3 more minutes or until onion starts to turn translucent.
  4. Remove from heat and stir in beans, slightly mashing the potato and beans with the back of a spoon. Mix in salsa, 1/4 cup enchilada sauce and 1/4 cup cheese.
  5. Poor another 1/4 cup enchilada sauce into the bottom of a 9×9 inch baking dish. Swirl to coat.
  6. Spoon a quarter of the filling down the center of a tortilla, roll and place seam side down in the prepared baking dish. Repeat with remaining tortillas.
  7. Pour the remaining enchilada sauce down the center of the enchiladas and top with remaining cheese.
  8. Bake in the preheated oven for 20 minutes, or until cheese starts to brown and sauce is bubbly.
  9. Let enchiladas cool for 5-10 minutes before serving.

Notes

This recipe make 2 servings alone, or 4 servings with a side dish like Mexican rice.

Find it online: https://www.alisonsallspice.com/bean-and-potato-enchiladas/