Potato and Bean Enchiladas

Vegetarian potato and pinto bean enchiladas smothered in tomatillo salsa and queso fresco. Make it as spicy as you like with the addition of jalapenos to either, or both, sauce and filling.

• Preparation Time: 60 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 45 mins
• Calories: 247 Calories

Ingredients

• 1 teaspoon salt
• 1 large onion, chopped
• 1 teaspoon chili powder
• oil for frying
• 1 tablespoon ketchup
• 1 pound fresh tomatillos, husks removed
• 1 teaspoon cumin
• 1 (12 ounce) package queso fresco
• 1 (15.5 ounce) can pinto beans, drained
• 1 bunch fresh cilantro, coarsely chopped, divided
• 1 pound potatoes, peeled and diced
• 2 (12 ounce) packages corn tortilla

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Fry tortillas individually in a small amount of hot oil until soft.

Step 4

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.