Potato and Bean Enchiladas |
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Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 12 |
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Wow! This is the best enchilada I've ever had, and it's meatless. This was a recipe of the day last week in the Idaho Press Tribune. Don't leave out the cilantro. You'll want to make this again and again. Serving size is estimated. Ingredients:
1 lb potato, peeled and diced |
1 teaspoon cumin |
1 teaspoon chili powder |
1 teaspoon salt |
1 tablespoon ketchup |
1 lb tomatillo, husks removed |
1 large onion, chopped |
1 bunch cilantro, coarsely chopped and divided |
24 ounces corn tortillas |
15 1/2 ounces pinto beans, rinsed and drained |
12 ounces queso fresco (mexican cheese) |
oil (for frying) |
Directions:
1. Preheat oven to 400.
2. In a bowl, toss diced potatoes together with cumin, chili powder, salt, and ketchup and place in an oiled baking dish.
3. Bake in the preheated oven for 20 to 25 minutes or until tender.
4. Meanwhile, boil tomatillos and chopped onion in water for 10 minutes.
5. Set aside to cool.
6. Once cooled puree with half of the cilantro until smooth.
7. Fry tortillas individually in a small amount of hot oil until soft.
8. Mix potatoes together with pinto beans, 1/2 cheese, and 1/2 cilantro.
9. Fill tortillas with potato mixture and roll up.
10. Place seam side down in an oil 9x13 baking dish.
11. Spoon tomatillo sauce over enchiladas, and spread remaining cheese over sauce.
12. Bake for 20 minutes or until hot and bubbly.
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