Bean And Potato Enchiladas Recette

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!

Préparation 20 min

Cuisson 40 min

Calories 1108.5 kcal

Protéines 71g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour 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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Comment préparer 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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Questions fréquentes

Combien de temps faut-il pour préparer Bean And Potato Enchiladas ?

Bean And Potato Enchiladas prend environ 60 minutes du début à la fin — environ 20 minutes de préparation et 40 minutes de cuisson.

Combien de calories contient Bean And Potato Enchiladas ?

Bean And Potato Enchiladas contient environ 1108.5 calories par portion, avec environ 71 g de protéines, 55 g de glucides et 52 g de lipides.

De quels ingrédients ai-je besoin pour Bean And Potato Enchiladas ?

Les principaux ingrédients de Bean And Potato Enchiladas sont Olive Oil, Onion, Garlic Cloves, Red Cayenne Pepper, Ground Cumin, Vegetable Stock. Consultez la liste complète avec les quantités ci-dessus.