Potato And Bean Enchiladas Food

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BEAN POTATO ENCHILADAS



Bean Potato Enchiladas image

This sounds strange, but it's really, really good. I came up with this when I was craving Mexican food and we didn't have may traditional ingredients in the house. It came out great, and it received rave reviews.

Provided by LauraKKH

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 8

Number Of Ingredients 11

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
¼ cup salsa
½ cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish with vegetable oil spray.
  • Place potato cubes into a saucepan of lightly salted water. Bring to a boil, then cook for 15 minutes, or until tender. Drain potatoes, and return them to the pan. Pour in olive oil and milk; whip potatoes until smooth using a hand mixer. Once the potatoes are smooth, use a spoon to stir in the pinto beans, onion, and taco seasoning mix.
  • Place a small skillet over medium heat, and coat with oil or cooking spray. One at a time, heat tortillas until pliable. Place a heaping spoonful of the potato and bean mixture onto each tortilla, then place a slice of Monterey Jack cheese over the bean mixture. Roll up tortillas and place them seam side down in the prepared baking dish. Spoon enchilada sauce and salsa over the rolled tortillas.
  • Bake for 20 minutes, uncovered, in the preheated oven. Remove from the oven, and sprinkle Cheddar cheese over the top. Return to the oven for 10 minutes, or until cheese is melted and bubbly.

Nutrition Facts : Calories 475.1 calories, Carbohydrate 54.7 g, Cholesterol 47.5 mg, Fat 21.9 g, Fiber 7.8 g, Protein 16.9 g, SaturatedFat 10.5 g, Sodium 731.9 mg, Sugar 3.4 g

SWEET POTATO AND BLACK BEAN ENCHILADAS



Sweet Potato and Black Bean Enchiladas image

Provided by Martina McBride

Categories     main-dish

Time 1h10m

Yield 5 servings

Number Of Ingredients 23

1 cup red enchilada sauce, homemade or canned, recipe follows
1 teaspoon olive oil
3 cloves garlic, minced
1 small onion, diced
1 jalapeño, seeded and diced
2 1/2 cups sweet potatoes (about 1 large), peeled and cut into 1/2-inch cubes
One 10-ounce can diced tomatoes with green chiles, such as Rotel
1 1/2 cups canned reduced-sodium black beans, rinsed and drained
1/4 cup fresh cilantro, plus more for garnishing
1 teaspoon ground cumin
1/2 teaspoon chili powder
Kosher salt and freshly ground black pepper
10 medium low-carb whole-wheat flour tortillas, such as La Tortilla Factory
2 cups reduced-fat shredded Mexican cheese
Reduced-fat sour cream, for serving, optional
2 tablespoons vegetable oil
2 cloves garlic, minced
1 1/2 cups tomato sauce
3/4 cup reduced-sodium chicken broth
1/2 teaspoon chipotle chile powder
1/2 teaspoon ground cumin
1 to 3 chipotle chiles in adobo sauce, chopped
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F. Put 1/4 cup red enchilada sauce on the bottom of a 13-by-9-inch baking dish.
  • Heat the olive oil over medium-high heat in a large skillet. Add the garlic, onions and jalapeño and cook until the onions become translucent and the garlic is fragrant, about 2 minutes.
  • Add the cubed sweet potatoes, diced tomatoes, black beans, cilantro, cumin, chili powder, salt and pepper to taste and 1/4 cup water. Cover and cook over medium-low heat, stirring occasionally, until the sweet potatoes are tender, about 10 minutes.
  • Place a generous 1/3 cup filling in the center of each tortilla, roll up and place in the baking dish seam-side down.
  • Top with the remaining 3/4 cup enchilada sauce and the cheese. Bake, covered with foil, until the enchiladas are hot and the cheese is melted, about 10 minutes. Top with more cilantro and serve with sour cream if desired.
  • In a medium saucepan over medium-low heat, add the oil and saute the garlic until it is fragrant, about 30 seconds. Add the tomato sauce, chicken broth, chile powder, cumin, chipotle chiles and some salt and pepper. Bring to a boil. Reduce the heat to low and simmer until slightly thickened, for 5 to 7 minutes. Set aside until ready to use.

POTATO AND BEAN ENCHILADAS



Potato and Bean Enchiladas image

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

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

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

BEAN AND POTATO ENCHILADAS



Bean and Potato Enchiladas image

A quick and simple dish. Serves 4 but can be multiplied to feed a crowd. Garnish or dip with guacamole, sour cream or salsa.

Provided by Stacey Sweet

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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.
  • Mix the cornstarch with a bit of cold water and add to the sauce while stirring. Remove from heat and set aside.
  • 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.
  • 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.

Nutrition Facts : Calories 1108.5, Fat 34, SaturatedFat 10.1, Cholesterol 25.1, Sodium 1232.5, Carbohydrate 167.7, Fiber 19.9, Sugar 10.2, Protein 35.8

POTATO TOMATILLO AND BEANS ENCHILADAS



Potato Tomatillo and Beans Enchiladas image

Make and share this Potato Tomatillo and Beans Enchiladas recipe from Food.com.

Provided by patklavon

Categories     Beans

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 12

1 lb potato
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1 tablespoon ketchup
1 lb tomatillo, husks removed
1 large onion, chopped
1 bunch fresh cilantro, coarsely chopped, divided
1 (12 ounce) package corn tortillas
15 ounces canned pinto beans, drained
12 ounces queso fresco
1/4 cup oil

Steps:

  • DIRECTIONS.
  • Preheat oven to 400 degrees F (205 degrees C). Peel and dice potatoes. 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 182, Fat 6.2, SaturatedFat 0.9, Sodium 331.3, Carbohydrate 28.7, Fiber 5.3, Sugar 3, Protein 4.7

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