Recipes

Potato and Bean Enchiladas

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Potato and Bean Enchiladas

Potato and Bean Enchiladas

Recipe Courtesy Chef Bryan Woolley

Ingredients:

  • 4-5 medium potatoes, peeled and diced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tbsp ketchup
  • 1 can pinto beans, drained (approximately 15 ounce can)
  • 1 pound tomatillos, husks removed and chopped
  • 1 large onion, chopped
  • 1 bunch cilantro, chopped
  • 2 cups queso fresco cheese
  • 2 cups grated cheddar cheese
  • corn tortillas
  • oil for frying
  • salt and pepper to taste

Directions:

  1. Add the potatoes to a large pot and cover with cold water. Bring to a boil, reduce heat and simmer. Continue cooking until the potatoes are fork tender. Strain the potatoes and add them back to the pot.
  2. To the pot, add the cumin, chili powder, ketchup and drained pinto beans toss to combine. Set the potato mixture aside.
  3. Add the peeled and chopped tomatillos to a pot and add just enough water to cover them. Add the chopped onion to the pot with the tomatillos and bring to a boil. Reduce the heat and continue cooking until the tomatillos are tender.
  4. When the tomatillos are tender, remove from the heat and add the tomatillo mixture and cilantro to your food processor. Pulse until the sauce is smooth.
  5. Heat a sauté pan on the stove and add enough oil to lightly coat the bottom of the pan. Pan fry the corn tortillas until the are soft and pliable.
  6. Fill the prepared tortillas with the potato mixture and roll them up. Place them seam side down in a 9x13 pan that has been sprayed with vegetable spray.
  7. Pour the tomatillo sauce over the enchiladas and sprinkle the shredded cheddar cheese and the queso fresco cheese. Place the prepared enchiladas in a preheated 350 degree oven for about 30 minutes or until the sauce is bubbling.
  8. Serve with sour cream and salsa. Enjoy!

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