Bean And Potato Enchiladas Recipe

Name: Bean And Potato Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 1 onion, sliced; 2 garlic cloves, sliced; 1 red cayenne pepper, fresh, minced; 1 teaspoon ground cumin; 1 cup vegetable stock; 1 cup tomato juice; 2 teaspoons cornstarch; 1 tomatoes, peeled, seeded and cubed; 1 (14 ounce) can red beans, drained; 4 large potatoes, boiled, skin on, cubed; 2 tablespoons fresh coriander or 2 tablespoons fresh parsley, chopped; 1 cup monterey jack cheese, grated; 8 -12 tortillas, store bought

Servings: persons

1/4 cup olive oil
1 onion, sliced
2 garlic cloves, sliced
1 red cayenne pepper, fresh, minced
1 teaspoon ground cumin
1 cup vegetable stock
1 cup tomato juice
2 teaspoons cornstarch
1 tomatoes, peeled, seeded and cubed
1 (14 ounce) can red beans, drained
4 large potatoes, boiled, skin on, cubed
2 tablespoons fresh coriander or 2 tablespoons fresh parsley, chopped
1 cup monterey jack cheese, grated
8 -12 tortillas, store bought

1
In a saucepan, heat the oil over medium heat and saute the onion, garlic, hot pepper and cumin for 2 minutes. Add the vegetable stock and tomato juice,and let simmer for 5 minutes.
2
Mix the cornstarch with a bit of cold water and add to the sauce while stirring. Remove from heat and set aside.
3
In a bowl, mix the tomato, beans, potatoes, coriander and cheese. Divide this mixture among the tortillas, cover with a large tablespoon of the sauce and roll up. Place the enchiladas in a lightly oiled rectangular ovenproof dish.
4
Cover the enchiladas with the remainder of the sauce and cook in the oven at 350 F for 15-20 minutes. Serve immediately accompanied with your favourite garnish or dip.

483

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup olive oil, 1 onion, sliced, 2 garlic cloves, sliced, 1 red cayenne pepper, fresh, minced, and more.

Yes, Bean And Potato Enchiladas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bean And Potato Enchiladas

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