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."
photo by -Sylvie-
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
4
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
directions
- 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.
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Reviews
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This is excellent! I think it would be best to use Yukon Gold so that they can be cut into smaller cubes than what's possible with Idaho. I also used the entire 2 c. of 2% Monterey Jack cheese. I put the second cup on top. I used low-sodium V8 juice because I couldn't find low-sodium tomato juice. I used red beans I had cooked from scratch; cooked until done but not mushy. The contrast between the beans, soft potatoes and slightly chewy flour tortillas was SO good! Thank you for a great recipe! -
This was the perfect solution for my potluck dilemma -- I needed a vegetarian Mexican main dish that I could prep the nnight before. It turned out very delicious. I made a couple of modifications: I used rotel in place of the tomato, and I used a poblano pepper instead of cayenne. This is a keeper!
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These were alright, although I think I used too many potatoes. This just wasn't spicy enough for my taste. -
A great recipe and so simple to make. The flavours go really well together, with a little kick from the cayenne and even my meat-loving BF didn't miss anything. I had to make a little extra sauce so that I would have some to pour over the top of the assembled dish, that might have been due to me using tomato sauce (passata), rather than tomato juice though, because I didn't have any. That also meant I didn't have to use the corn flour to thicken the sauce as it was thick enough once it had simmered for a bit. The only other thing I changed was to use about 3/4 tsp already ground cayenne, as I couldn't find a fresh cayenne pepper to grind myself. I'll definitely be making this again. Thanks for sharing. -
I finally got around to making these burritos. They were very good. I didn't boil the potatoes, baked them in the microwave instead. I also sprinkled a little cheese on top of the burritos when I baked them. This is such an easy recipe and goes together relatively quickly on a work night. Thanks for a good recipe Stacey. Sue
Tweaks
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This was the perfect solution for my potluck dilemma -- I needed a vegetarian Mexican main dish that I could prep the nnight before. It turned out very delicious. I made a couple of modifications: I used rotel in place of the tomato, and I used a poblano pepper instead of cayenne. This is a keeper!
