Potato And Bean Enchiladas

Name: Potato And Bean Enchiladas
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Cuisine: Mexican
Ingredients: 439 grams pinto beans, drained; 1 teaspoon chili powder; 680 grams packages corn tortilla; 1 teaspoon cumin; 1 bunch fresh cilantro, coarsely chopped, divided; 1 Tbsp ketchup; 1 large onion, chopped; 454 grams potatoes, peeled and diced; 340 grams package queso fresco; 1 teaspoon salt; 454 grams fresh tomatillos, husks removed

Potato And Bean Enchiladas is a gluten free and vegetarian recipe with 12 servings. This recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains around 12g of protein, 9g of fat, and a total of 279 calories. Plenty of people really liked this Mexican dish. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes. A mixture of onion, salt, potatoes, and a handful of other ingredients are all it takes to make this recipe so yummy.

Ingredients

Servings:

439grams

pinto beans, drained 1teaspoon

chili powder 680grams

packages corn tortilla 1teaspoon

cumin 1bunch

fresh cilantro, coarsely chopped, divided 1Tbsp

ketchup 1large

onion, chopped 454grams

potatoes, peeled and diced 340grams

package queso fresco 1teaspoon

salt 454grams

fresh tomatillos, husks removed

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. 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. The Jimmy John's Vin De Sandwich Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.