Bean Potato Enchiladas Recipes

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POTATO AND BEAN ENCHILADAS



Potato and Bean Enchiladas image

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

Provided by Syd

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h45m

Yield 12

Number Of Ingredients 12

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

Steps:

  • 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 : Calories 246.5 calories, Carbohydrate 41.5 g, Cholesterol 9.2 mg, Fat 5.7 g, Fiber 6.7 g, Protein 9.5 g, SaturatedFat 2 g, Sodium 384.7 mg, Sugar 3.3 g

BEAN AND POTATO ENCHILADAS



Bean and Potato Enchiladas image

A quick and simple dish. Serves 4 but can be multiplied to feed a crowd. Garnish or dip with guacamole, sour cream or salsa.

Provided by Stacey Sweet

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 1108.5, Fat 34, SaturatedFat 10.1, Cholesterol 25.1, Sodium 1232.5, Carbohydrate 167.7, Fiber 19.9, Sugar 10.2, Protein 35.8

SWEET POTATO AND BLACK BEAN ENCHILADAS



Sweet Potato and Black Bean Enchiladas image

Provided by Martina McBride

Categories     main-dish

Time 1h10m

Yield 5 servings

Number Of Ingredients 23

1 cup red enchilada sauce, homemade or canned, recipe follows
1 teaspoon olive oil
3 cloves garlic, minced
1 small onion, diced
1 jalapeño, seeded and diced
2 1/2 cups sweet potatoes (about 1 large), peeled and cut into 1/2-inch cubes
One 10-ounce can diced tomatoes with green chiles, such as Rotel
1 1/2 cups canned reduced-sodium black beans, rinsed and drained
1/4 cup fresh cilantro, plus more for garnishing
1 teaspoon ground cumin
1/2 teaspoon chili powder
Kosher salt and freshly ground black pepper
10 medium low-carb whole-wheat flour tortillas, such as La Tortilla Factory
2 cups reduced-fat shredded Mexican cheese
Reduced-fat sour cream, for serving, optional
2 tablespoons vegetable oil
2 cloves garlic, minced
1 1/2 cups tomato sauce
3/4 cup reduced-sodium chicken broth
1/2 teaspoon chipotle chile powder
1/2 teaspoon ground cumin
1 to 3 chipotle chiles in adobo sauce, chopped
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F. Put 1/4 cup red enchilada sauce on the bottom of a 13-by-9-inch baking dish.
  • Heat the olive oil over medium-high heat in a large skillet. Add the garlic, onions and jalapeño and cook until the onions become translucent and the garlic is fragrant, about 2 minutes.
  • Add the cubed sweet potatoes, diced tomatoes, black beans, cilantro, cumin, chili powder, salt and pepper to taste and 1/4 cup water. Cover and cook over medium-low heat, stirring occasionally, until the sweet potatoes are tender, about 10 minutes.
  • Place a generous 1/3 cup filling in the center of each tortilla, roll up and place in the baking dish seam-side down.
  • Top with the remaining 3/4 cup enchilada sauce and the cheese. Bake, covered with foil, until the enchiladas are hot and the cheese is melted, about 10 minutes. Top with more cilantro and serve with sour cream if desired.
  • In a medium saucepan over medium-low heat, add the oil and saute the garlic until it is fragrant, about 30 seconds. Add the tomato sauce, chicken broth, chile powder, cumin, chipotle chiles and some salt and pepper. Bring to a boil. Reduce the heat to low and simmer until slightly thickened, for 5 to 7 minutes. Set aside until ready to use.

BLACK BEAN & SWEET POTATO ENCHILADAS



Black Bean & Sweet Potato Enchiladas image

Yummy! Adapted from "Vegan Planet," this recipe is something my non-vegetarian hubby requests regularly. Roasting the sweet potatoes is absolutely the key to this recipe - I've cooked them other ways before and it turns out much less flavorful. It looks like a lot of ingredients, but it goes together quickly and makes great left overs too! In the future, I plan to try substituting homemade enchilada sauce for the salsa and more tomatoes. **Update: as some of the reviewers have noted, the cayenne pepper makes this a pretty spicy number! You may want to add less if you don't like the heat.

Provided by Veggie_Girl

Categories     Yam/Sweet Potato

Time 1h5m

Yield 10 enchiladas, 10 serving(s)

Number Of Ingredients 19

2 large sweet potatoes, peeled and diced
1 -2 tablespoon olive oil (for roasting potatoes)
1 teaspoon cayenne pepper
1 teaspoon garlic powder
black pepper
1 tablespoon olive oil (for black bean mix)
1 large garlic clove, minced
2 small hot chili peppers, seeded and minced (I use habenero)
1 small yellow onion, chopped
1 medium green pepper, chopped
1 tablespoon cumin
1 teaspoon cayenne
15 ounces black beans, drained and rinsed
14 1/2 ounces diced tomatoes, drained
1 tablespoon chili powder
2 cups salsa
8 whole wheat tortillas
1/2 cup cheese
1/4 cup red onion, finely minced

Steps:

  • Preheat oven to 400°F Arrange diced sweet potatoes on a cookie sheet, drizzle with olive oil, and season with cayenne pepper, garlic powder, and black pepper (to taste). Roast for approximately 30-40 minutes or until tender. When potatoes are finished, reduce heat to 350°F.
  • While the potatoes are roasting, heat 1 tbs olive oil in a large skillet. Add garlic, chilies, yellow onion, and green pepper until it begins to soften, about 3-4 minutes. Add cumin and cayenne; cook for an additional 1-2 minutes, stirring often.
  • Add black beans, tomatoes, and chili powder to the skillet. Simmer over low heat until the sweet potatoes have finished, allowing the mixture to cook down a bit. Once the sweet potatoes are out of the oven, add them to the black bean mixture and allow them to cook for 5 more minutes.
  • Lightly spray a 9x13 baking dish and spread a thin layer of salsa on the bottom.
  • Place a tortilla onto a flat work surface. Spoon a portion of the sweet potato/black bean mixture down the center; roll up the tortilla and place into baking dish. Continue until all tortillas are filled.
  • Spoon any remaining sweet potato/black bean mixture on top of the tortillas. Top with remaining salsa, cheese, and minced red onion. Cover with foil and bake for 20 minutes until hot and bubbly. Remove foil and bake for an additional 5 minutes or until cheese is lightly browned.

BLACK BEAN ENCHILADAS



Black Bean Enchiladas image

Picante sauce gives lots of zip to the tasty filling in these meatless enchiladas. Each generous serving is packed with fresh-tasting ingredients-and fiber, too. -Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1 large onion, chopped
1 medium green pepper, chopped
2 tablespoons chicken or vegetable broth
2 cans (15 ounces each ) black beans, rinsed and drained, divided
1-1/2 cups picante sauce, divided
12 flour tortillas (6 inches)
2 medium tomatoes, chopped
1/2 cup shredded cheddar cheese
1/2 cup shredded part-skim mozzarella cheese
3 cups shredded lettuce
Sour cream

Steps:

  • In a nonstick skillet, cook and stir onion and green pepper in broth for 2-3 minutes or until tender. Mash one can of black beans. Add to the skillet with 3/4 cup of picante sauce and remaining beans; heat through., Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down, in a 13-in. x 9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas., Cover and bake at 350° for 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 cup lettuce on each place and top with two enchiladas. Serve with sour cream.

Nutrition Facts : Calories 442 calories, Fat 12g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 1261mg sodium, Carbohydrate 63g carbohydrate (7g sugars, Fiber 10g fiber), Protein 17g protein.

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