Potato and Bean Enchiladas

A great vegetarian main dish that can be spiced up with the addition of jalapenos to either or both sauce and filling.

Prep Time:

1 hr

Cook Time:

45 mins

Total Time:

1 hr 45 mins

Servings:

Yield:

12 servings

Jump to Nutrition Facts

Ingredients

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

Directions

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 (per serving)

247	Calories
6g	Fat
42g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 247
% Daily Value *
Total Fat 6g	7%
Saturated Fat 2g	10%
Cholesterol 9mg	3%
Sodium 385mg	17%
Total Carbohydrate 42g	15%
Dietary Fiber 7g	24%
Total Sugars 3g
Protein 10g	19%
Vitamin C 10mg	12%
Calcium 155mg	12%
Iron 2mg	11%
Potassium 483mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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