Mashed Potato-Black Bean Enchiladas Recipe

Name: Mashed Potato-Black Bean Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil, divided; 1/2 a yellow onions or 1/2 a white onion, diced; 4 tablespoons flour; 2 tablespoons cumin, divided; 1 tablespoon paprika; 1 1/2 tablespoons garlic powder, divided; 1 tablespoon chili powder; 4 cups vegetable broth; 1/2 cup tomato sauce; 1 cup salsa, divided; 9 tortillas (8-inch); 2 large russet potatoes, peeled and quartered; 1 (15 ounce) can black beans, drained and rinsed; 8 ounces cheddar cheese

Servings: persons

3 tablespoons olive oil, divided
1/2 a yellow onions or 1/2 a white onion, diced
4 tablespoons flour
2 tablespoons cumin, divided
1 tablespoon paprika
1 1/2 tablespoons garlic powder, divided
1 tablespoon chili powder
4 cups vegetable broth
1/2 cup tomato sauce
1 cup salsa, divided
9 tortillas (8-inch)
2 large russet potatoes, peeled and quartered
1 (15 ounce) can black beans, drained and rinsed
8 ounces cheddar cheese

1
Put a large pot of water to boil, add potatoes and cook until they are soft and easily penetrable by a fork.
2
Meanwhile make sauce: in a large saucepan, saute diced onion with a T of oil for 5 min or until soft and translucent. Add extra 2 T of oil and slowly stir in flour. Slowly stir in 1/2 cup salsa and tomato sauce, about 1/4c at a time. Add paprika, cili powder, 1T garlic powder and 1T cumin. Slowly stir in broth and simmer on low until sauce has thickened.
3
When the potatoes are done, mash until smooth. Stir in beans, remaining salsa, cumin, garlic and 6oz of cheese.
4
When the sauce is done, mix a 1/4-1/2 cup in with the potatos then pour a thin layer on the bottom of a 9x13 pan. Warm up the tortillas in a microwave or the oven (to make them flexible) and ladle about 1/3c of potato mixture in each, spreading it evenly down the middle, and rolling the tortilla tightly around it.
5
Line up the enchiladas in the pan and pour the remaining sauce evenly over top. Sprinkle with remaining 2 oz of cheese and bake uncovered for 25min at 350. Enjoy!

525

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: 3 tablespoons olive oil, divided, 1/2 a yellow onions or 1/2 a white onion, diced, 4 tablespoons flour, 2 tablespoons cumin, divided, and more.

Yes, Mashed Potato-Black Bean Enchiladas falls under the Soups & Stews 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.

Mashed Potato-Black Bean Enchiladas

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