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Bean Potato Enchiladas
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Delicious cheesy bean and potato enchiladas with a twist. A creative and flavorful Mexican-inspired dish that will surely impress your guests.
Ingredients:
  • 2 medium baking potatoes, peeled and cubed
  • 2 tablespoons olive oil
  • 3 tablespoons milk
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 medium onion, chopped
  • 1 (1.25 ounce) package taco seasoning mix
  • 24 (6 inch) corn tortillas
  • 8 ounces thinly sliced Monterey Jack cheese
  • 1 (10 ounce) can enchilada sauce
  • 0.25 cup salsa
  • 0.5 cup shredded Cheddar cheese
Instructions:
  • Preheat the oven to 375°F (190°C) and generously coat a 9x13 inch baking dish with vegetable oil spray.
  • Boil potato cubes in salted water until tender. Drain and return to pan. Add olive oil and milk, then blend with a hand mixer until smooth. Stir in pinto beans, onion, and taco seasoning using a spoon.
  • Heat a small skillet coated with oil or cooking spray over medium heat. Warm tortillas individually until flexible. Fill each tortilla with a generous spoonful of the potato and bean mixture, top with a slice of Monterey Jack cheese, and roll them up, placing seam side down in the baking dish. Cover the rolled tortillas with enchilada sauce and salsa.
  • Bake uncovered in the preheated oven for 20 minutes. Sprinkle Cheddar cheese over the top, then bake for an additional 10 minutes until the cheese is melted and bubbly.

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