Bean And Potato Enchiladas Receta

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!

Preparación 20 min

Cocción 40 min

Calorías 1108.5 kcal

Proteína 71g

Valoración Sé el primero

195

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Adaptada de Food.com y probada y estandarizada por Forktionary.

Ingredientes para 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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Cómo preparar 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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Preguntas frecuentes

¿Cuánto se tarda en preparar Bean And Potato Enchiladas?

Bean And Potato Enchiladas tarda unos 60 minutos de principio a fin: aproximadamente 20 minutos de preparación y 40 minutos de cocción.

¿Cuántas calorías tiene Bean And Potato Enchiladas?

Bean And Potato Enchiladas tiene aproximadamente 1108.5 calorías por ración, con unos 71 g de proteína, 55 g de carbohidratos y 52 g de grasa.

¿Qué ingredientes necesito para Bean And Potato Enchiladas?

Los ingredientes principales de Bean And Potato Enchiladas son Olive Oil, Onion, Garlic Cloves, Red Cayenne Pepper, Ground Cumin, Vegetable Stock. Consulta la lista completa con cantidades más arriba.