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Potato and Bean Enchiladas

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Ingredients

Adjust Servings:
Cilantro sauce
1 medium sized red onion
1 medium sized red onion
2 tsp cumin powder
salt to taste
1 tbsp olive oil
½ avocado
½ bunch cilantro (stems removed)
¼ cup water
Enchiladas
3 large potatoes (peeled and roughly chopped)
2 tsp olive oil
1 red bell pepper (diced)
1 can black beans (drained and rinsed)
2 tsp cumin powder
salt to taste
1 ½ cups enchilada sauce
8 corn tortillas
Toppings
Cilantros, jalapeños and avocado slices.

Nutritional information

2084
calories
285.99 g
carbohydrates
54.38 g
protein
90.25 g
fat
1195 mg
sodium
48 mg
cholesterol

Potato and Bean Enchiladas

Features:
  • Veg
Cuisine:
  • 30 mins
  • Serves 4
  • Easy

Ingredients

  • Cilantro sauce

  • Enchiladas

  • Toppings

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One thing that is common between Indians and Mexicans is their love for spicy and tangy food. Both of these cultures are big on sauces, dips, chutneys and the use of chili. With a sauce that is filled with flavor from spices and cilantro, this potato bean enchiladas makes for a perfect baked dish.

Health benefits

This recipe is very healthy because the potatoes are boiled. The use of oil is minimal and it has vegetables that provide you vitamins and minerals.

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How to make Potato and Bean Enchiladas

Cilantro sauce

  • Heat the olive oil in a pan over medium-high heat.
  • Add in the cumin powder, onion, garlic and salt to the pan. Sauté the ingredients until they being to become translucent and soften. This should take no more than 5 minutes. Add this sauté mixture in a blender and process until smooth.
  • Pour the sauce in a bowl and set it aside.

Enchiladas

  • Boil the potatoes.
  • In a pan, heat the olive oil and add in the red onion, cumin, bell pepper, black beans, salt and enchilada sauce. Sauté all the ingredients until they become soft. This should be about 5-8 minutes.
  • Mash the potatoes, and mix in half of cilantro sauce, and half of enchilada sauce.
  • Add the bell pepper and bean mixture. Mix well.
  • Preheat the oven to 350 degrees F.
  • Steam the tortillas using a damp paper towel in the microwave for 25-30 seconds.
  • Cover the bottom of a baking dish with the rest of the enchilada sauce.
  • Fill each tortilla with ¼ cup of the filling and roll it up.
  • Place each tortilla face down on the baking dish. Top with some extra enchilada sauce and bake in the oven for 20 minutes.
  • Let it cool for 5-10 minutes
  • Remove from the oven and garnish the dish with avocado slices, cilantros, jalapeños, salsa or any topping of your choice.
  • Serve and enjoy!

Trivia

Black beans are high in dietary fiber and contain proteins and minerals.

Potatoes are one of the most eaten vegetables in the world!

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