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Potato and Bean Enchiladas
Potato and Bean Enchiladas
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Prep Time:
60 minutes
Cook Time:
45 minutes
Total Time:
105 minutes
Spicy potato and pinto bean enchiladas topped with tomatillo salsa and queso fresco, customizable with jalapenos for extra heat.
Ingredients:
  • 1 pound potatoes, peeled and diced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 tablespoon ketchup
  • 1 pound fresh tomatillos, husks removed
  • 1 large onion, chopped
  • 1 bunch fresh cilantro, coarsely chopped, divided
  • 2 (12 ounce) packages corn tortilla
  • 1 (15.5 ounce) can pinto beans, drained
  • 1 (12 ounce) package queso fresco
  • oil for frying
Instructions:
  • Preheat the oven to 400 degrees F (205 degrees C. Mix diced potatoes with cumin, chili powder, salt, and ketchup in a bowl. Transfer to an oiled baking dish and bake for 20 to 25 minutes until tender.
  • Boil tomatillos and chopped onion in water for 10 minutes. Allow to cool, then blend with half of the cilantro until smooth.
  • Cook each tortilla separately in a small quantity of hot oil until they become soft.
  • Combine potatoes, pinto beans, half of the cheese, and half of the cilantro. Fill tortillas with the potato mixture and roll them up. Place seam side down in a greased 9x13 inch baking dish. Top with tomatillo sauce and remaining cheese. Bake for 20 minutes until hot and bubbly.

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