For an extra layer of flavor, consider adding a pinch of smoked paprika to the potato mixture. If you don't have queso fresco, Monterey Jack or a mild cheddar cheese can be substituted. To prevent tortillas from tearing when rolling, warm them slightly in a dry skillet before frying. Spice it up by adding diced jalapeños to the potato mixture or the tomatillo sauce.
Potato and Bean Enchiladas
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PREP TIME1 hrs
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COOK TIME45 mins
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TOTAL TIME1 hrs 45 mins
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SERVING12 People
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VIEWS574
A hearty vegetarian delight, these enchiladas are brimming with flavorful potatoes and beans, all blanketed in a vibrant tomatillo sauce and a generous sprinkle of queso fresco. Customize the spice level to your liking for a truly unforgettable meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate42 g
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Cholesterol9 mg
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Fiber7 g
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Protein10 g
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Saturated Fat2 g
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Sodium385 mg
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Sugar3 g
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Fat6 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 400 degrees F (205 degrees C). (5 minutes)
02 Step
Recipe View 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. (25 minutes)
03 Step
Recipe View Meanwhile, boil tomatillos and chopped onion in water to cover for 10 minutes. (10 minutes)
04 Step
Recipe View Set aside to cool. Once cooled, puree with half of the cilantro until smooth. (5 minutes)
05 Step
Recipe View Fry tortillas individually in a small amount of hot oil until soft. (10 minutes)
06 Step
Recipe View Mix potatoes together with pinto beans, 1/2 cheese, and 1/2 cilantro. Fill tortillas with potato mixture, and roll up.
07 Step
Recipe View Place seam side down in an oiled 9x13 inch baking dish.
08 Step
Recipe View Spoon tomatillo sauce over enchiladas, and spread remaining cheese over sauce.
09 Step
Recipe View Bake for 20 minutes, or until hot and bubbly. (20 minutes)
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RECIPE REVIEWS
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Please Rate
Taryn Bernhard
Nov 20, 2024These are the best vegetarian enchiladas I've ever had!
Buck Weimann
Nov 19, 2024I used black beans instead of pinto beans and they were delicious.
Eloy Johnswiza
Apr 6, 2024I added a jalapeño to the sauce and it gave them the perfect amount of heat.
Buford Leannon
Dec 30, 2023A great way to use up leftover potatoes. Will be making these again!
Keara Stroman
Sep 2, 2023I love how customizable this recipe is!
Marcia Hauck
Sep 1, 2023The family loved this dish, even the meat-eaters!
Barbara Cassin
May 31, 2023I am not vegetarian, but this is one of my favorite recipes. So good!
Aryanna Wintheiser
Jan 16, 2023The instructions were clear and easy to follow, and the enchiladas turned out perfectly.
Bernadine Jakubowski
Dec 28, 2022These enchiladas are so flavorful and easy to make! My family loved them.
Sam Hermann
Nov 2, 2022The tomatillo sauce is amazing! I'll definitely be making this recipe again.