Bean And Potato Enchiladas Rezept

Quick & Easy Bean and Potato Enchiladas! This simple recipe serves 4 (easily multiplied for a crowd). Flavorful beans and potatoes are wrapped in warm tortillas, smothered in a vibrant sauce, and baked to perfection. Top with your favorite guacamole, sour cream, or salsa for a truly satisfying and delicious Mexican-inspired meal. Ready in under an hour!

Vorbereitung 20 Min.

Kochzeit 40 Min.

Kalorien 1108.5 kcal

Eiweiß 71g

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Zutaten für Bean And Potato Enchiladas

2 tablespoons olive oil
1 medium onion (chopped)
2 cloves garlic (minced)
Red Cayenne Pepper
1 teaspoon ground cumin
1 ½ cups vegetable stock
1 cup tomato juice
1 tablespoon cornstarch
1 (14.5 ounce) can diced tomatoes, undrained
1 (15-ounce) can drained and rinsed black beans
2 cups cooked potatoes (diced)
½ cup chopped fresh cilantro
1 cup shredded cheddar cheese
8 corn or flour tortillas
1 jalapeño pepper (seeded and minced)
2 tablespoons cold water

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Zubereitung von Bean And Potato Enchiladas

Heat 2 tablespoons olive oil in a saucepan over medium heat. Sauté 1 medium onion (chopped), 2 cloves garlic (minced), 1 jalapeño pepper (seeded and minced), and 1 teaspoon ground cumin for 2 minutes until fragrant.
Pour in 1 ½ cups vegetable stock and 1 cup tomato juice. Bring to a simmer and cook for 5 minutes.
In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water until smooth. Add to the simmering sauce, whisking constantly until thickened. Remove from heat and set aside.
In a large bowl, combine 1 (15-ounce) can of drained and rinsed black beans, 2 cups cooked potatoes (diced), ½ cup chopped fresh cilantro, 1 cup shredded cheddar cheese, and 1 (14.5 ounce) can diced tomatoes, undrained.
Warm 8 corn or flour tortillas. Divide the bean and potato mixture evenly among the tortillas.
Top each tortilla with a large spoonful of the sauce and roll up tightly.
Lightly grease a 9x13 inch baking dish. Arrange the enchiladas in the dish.
Pour the remaining sauce over the enchiladas.
Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through and bubbly.
Garnish with your favorite toppings (guacamole, sour cream, salsa) and serve immediately.

Nutrition Information (Approximate per serving)

Sodium

51 g

Sugar

40g

Fat

50g

Carbs

55g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Lunch Main Dish / Dinner Vegetarian Proteins Bean & Lentil Recipes The Americas Mexican Vegetarian

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Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Bean And Potato Enchiladas?

Bean And Potato Enchiladas dauert insgesamt etwa 60 Minuten – ungefähr 20 Minuten Vorbereitung und 40 Minuten Kochzeit.

Wie viele Kalorien hat Bean And Potato Enchiladas?

Bean And Potato Enchiladas hat etwa 1108.5 Kalorien pro Portion, mit ungefähr 71 g Eiweiß, 55 g Kohlenhydraten und 52 g Fett.

Welche Zutaten brauche ich für Bean And Potato Enchiladas?

Die wichtigsten Zutaten für Bean And Potato Enchiladas sind Olive Oil, Onion, Garlic Cloves, Red Cayenne Pepper, Ground Cumin, Vegetable Stock. Die vollständige Liste mit Mengenangaben findest du oben.