Bean and Potato Enchiladas

“A quick and simple dish. Serves 4 but can be multiplied to feed a crowd. Garnish or dip with guacamole, sour cream or salsa.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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