Potato Tomatillo And Beans 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 POTATO ENCHILADAS



Bean Potato Enchiladas image

This sounds strange, but it's really, really good. I came up with this when I was craving Mexican food and we didn't have may traditional ingredients in the house. It came out great, and it received rave reviews.

Provided by LauraKKH

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 8

Number Of Ingredients 11

2 medium baking potatoes, peeled and cubed
2 tablespoons olive oil
3 tablespoons milk
1 (15 ounce) can pinto beans, rinsed and drained
1 medium onion, chopped
1 (1.25 ounce) package taco seasoning mix
24 (6 inch) corn tortillas
8 ounces thinly sliced Monterey Jack cheese
1 (10 ounce) can enchilada sauce
¼ cup salsa
½ cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish with vegetable oil spray.
  • Place potato cubes into a saucepan of lightly salted water. Bring to a boil, then cook for 15 minutes, or until tender. Drain potatoes, and return them to the pan. Pour in olive oil and milk; whip potatoes until smooth using a hand mixer. Once the potatoes are smooth, use a spoon to stir in the pinto beans, onion, and taco seasoning mix.
  • Place a small skillet over medium heat, and coat with oil or cooking spray. One at a time, heat tortillas until pliable. Place a heaping spoonful of the potato and bean mixture onto each tortilla, then place a slice of Monterey Jack cheese over the bean mixture. Roll up tortillas and place them seam side down in the prepared baking dish. Spoon enchilada sauce and salsa over the rolled tortillas.
  • Bake for 20 minutes, uncovered, in the preheated oven. Remove from the oven, and sprinkle Cheddar cheese over the top. Return to the oven for 10 minutes, or until cheese is melted and bubbly.

Nutrition Facts : Calories 475.1 calories, Carbohydrate 54.7 g, Cholesterol 47.5 mg, Fat 21.9 g, Fiber 7.8 g, Protein 16.9 g, SaturatedFat 10.5 g, Sodium 731.9 mg, Sugar 3.4 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

POTATO ENCHILADA



Potato Enchilada image

This dish is a favorite of my family's. It sounds awful and even looks that way, but it is very tasty as well as having a bit of your veggies. My kids don't know that it's better for them than a cheeseburger!

Provided by Teresa Woodward Plowman

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 12

Number Of Ingredients 7

3 tablespoons vegetable oil
6 potatoes, peeled and shredded
1 (8 ounce) package processed cheese, melted
2 (10 ounce) cans diced tomatoes with green chile peppers, drained
1 (8 ounce) can sweet peas, drained
1 (8.75 ounce) can whole kernel corn, drained
12 (8 inch) flour tortillas

Steps:

  • Heat oil in a large, heavy skillet over medium heat. Cook the shredded potatoes until golden brown on both sides. In a small bowl combine the melted processed cheese with the diced tomatoes with chiles.
  • Stir in half of the peas and half of the corn, and mash them into the hash browns. When well combined, add the remaining peas and corn; continue mashing to combine. Stir in about 1 cup of the cheese and tomato mixture and mix well. Cook for 10 minutes, or until heated through.
  • Spoon the potato mixture into the tortillas and roll like a burrito. Smother with cheese/tomato mixture.

Nutrition Facts : Calories 357.7 calories, Carbohydrate 53 g, Cholesterol 14.9 mg, Fat 11.9 g, Fiber 4.9 g, Protein 10.8 g, SaturatedFat 4.2 g, Sodium 728.4 mg, Sugar 2.9 g

POTATO TOMATILLO AND BEANS ENCHILADAS



Potato Tomatillo and Beans Enchiladas image

Make and share this Potato Tomatillo and Beans Enchiladas recipe from Food.com.

Provided by patklavon

Categories     Beans

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 12

1 lb potato
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1 tablespoon ketchup
1 lb tomatillo, husks removed
1 large onion, chopped
1 bunch fresh cilantro, coarsely chopped, divided
1 (12 ounce) package corn tortillas
15 ounces canned pinto beans, drained
12 ounces queso fresco
1/4 cup oil

Steps:

  • DIRECTIONS.
  • Preheat oven to 400 degrees F (205 degrees C). Peel and dice potatoes. 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 182, Fat 6.2, SaturatedFat 0.9, Sodium 331.3, Carbohydrate 28.7, Fiber 5.3, Sugar 3, Protein 4.7

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