Bean Potato Enchiladas

Name: Bean Potato Enchiladas
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 15
Cuisine: Mexican
Ingredients: 2 mediums baking potatoes, peeled and cubed; 425 grams pinto beans, rinsed and drained; 24 6-inchs (6 inch) corn tortillas; 283 grams enchilada sauce; 3 Tbsps milk; 227 grams thinly sliced Monterey Jack cheese; 2 Tbsps olive oil; 1 medium onion, chopped; 59 milliliters salsa; 118 milliliters shredded Cheddar cheese; 35 grams package taco seasoning mix

Bean Potato Enchiladas is a gluten free and vegetarian recipe with 15 servings. One portion of this dish contains about 9g of protein, 9g of fat, and a total of 242 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. 1 person found this recipe to be delicious and satisfying. If you have monterey jack cheese, enchilada sauce, salsa, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish with vegetable oil spray.

Ingredients you will need

Vegetable Oil

Equipment you will use

Baking Pan

Oven

Place potato cubes into a saucepan of lightly salted water. Bring to a boil, then cook for 15 minutes, or until tender.

Ingredients you will need

Potato

Water

Equipment you will use

Sauce Pan

Drain potatoes, and return them to the pan.

Ingredients you will need

Potato

Equipment you will use

Frying 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.

Ingredients you will need

Taco Seasoning Mix

Pinto Beans

Olive Oil

Potato

Onion

Milk

Equipment you will use

Hand Mixer

Place a small skillet over medium heat, and coat with oil or cooking spray. One at a time, heat tortillas until pliable.

Ingredients you will need

Cooking Spray

Tortilla

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Monterey Jack Cheese

Tortilla

Potato

Roll up tortillas and place them seam side down in the prepared baking dish. Spoon enchilada sauce and salsa over the rolled tortillas.

Ingredients you will need

Enchilada Sauce

Tortilla

Salsa

Roll

Equipment you will use

Baking Pan

Bake for 20 minutes, uncovered, in the preheated oven.

Equipment you will use

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.

Ingredients you will need

Cheese

Equipment you will use

Oven

Equipment

Ingredients

Servings:

2mediums

baking potatoes, peeled and cubed 425grams

pinto beans, rinsed and drained 246-inchs

(6 inch) corn tortillas 283grams

enchilada sauce 3Tbsps

milk 227grams

thinly sliced Monterey Jack cheese 2Tbsps

olive oil 1medium

onion, chopped 59milliliters

salsa 118milliliters

shredded Cheddar cheese 35grams

package taco seasoning mix

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Francis Ford Coppolan Oregon Pinot Noir. It has 4.6 out of 5 stars and a bottle costs about 21 dollars.