Potato Tomatillo And Beans Enchiladas Recipes
POTATO AND BEAN ENCHILADAS
A great vegetarian main dish that can be spiced up with the addition of jalapenos to either or both sauce and filling.
Provided by Syd
Categories World Cuisine Recipes Latin American Mexican
Time 1h45m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (205 degrees C). 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.
- Meanwhile, boil tomatillos and chopped onion in water to cover for 10 minutes. Set aside to cool. Once cooled, puree with half of the cilantro until smooth.
- Fry tortillas individually in a small amount of hot oil until soft.
- Mix potatoes together with pinto beans, 1/2 cheese, and 1/2 cilantro. Fill tortillas with potato mixture, and roll up. Place seam side down in an oiled 9x13 inch baking dish. Spoon tomatillo sauce over enchiladas, and spread remaining cheese over sauce. Bake for 20 minutes, or until hot and bubbly.
Nutrition Facts : Calories 246.5 calories, Carbohydrate 41.5 g, Cholesterol 9.2 mg, Fat 5.7 g, Fiber 6.7 g, Protein 9.5 g, SaturatedFat 2 g, Sodium 384.7 mg, Sugar 3.3 g
POTATO AND BEAN ENCHILADAS
Wow! This is the best enchilada I've ever had, and it's meatless. This was a recipe of the day last week in the Idaho Press Tribune. Don't leave out the cilantro. You'll want to make this again and again. Serving size is estimated.
Provided by AmyZoe
Categories One Dish Meal
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400.
- 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.
- Meanwhile, boil tomatillos and chopped onion in water for 10 minutes.
- Set aside to cool.
- Once cooled puree with half of the cilantro until smooth.
- Fry tortillas individually in a small amount of hot oil until soft.
- Mix potatoes together with pinto beans, 1/2 cheese, and 1/2 cilantro.
- Fill tortillas with potato mixture and roll up.
- Place seam side down in an oil 9x13" baking dish.
- Spoon tomatillo sauce over enchiladas, and spread remaining cheese over sauce.
- Bake for 20 minutes or until hot and bubbly.
Nutrition Facts : Calories 225, Fat 2.4, SaturatedFat 0.4, Sodium 240.2, Carbohydrate 45.5, Fiber 8.7, Sugar 3.3, Protein 7.9
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