Bean And Potato Enchiladas Recipe

Ingredients for Bean And Potato Enchiladas

• Olive Oil
• 1 medium onion (chopped)
• Garlic Cloves
• Red Cayenne Pepper
• Ground Cumin
• 1 ½ cups vegetable stock
• 1 cup tomato juice
• 1 tablespoon cornstarch
• Tomatoes
• Red Beans
• 2 cups cooked potatoes (diced)
• Fresh Coriander
• Monterey Jack Cheese
• 8 corn or flour tortillas

How to Make Bean And Potato Enchiladas

1. 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.
2. Pour in 1 ½ cups vegetable stock and 1 cup tomato juice. Bring to a simmer and cook for 5 minutes.
3. 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.
4. 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.
5. Warm 8 corn or flour tortillas. Divide the bean and potato mixture evenly among the tortillas.
6. Top each tortilla with a large spoonful of the sauce and roll up tightly.
7. Lightly grease a 9x13 inch baking dish. Arrange the enchiladas in the dish.
8. Pour the remaining sauce over the enchiladas.
9. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through and bubbly.
10. Garnish with your favorite toppings (guacamole, sour cream, salsa) and serve immediately.