Forktionary

Bean And Potato Enchiladas Recipe

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!

Prep Time 20 mins
Cook Time 40 mins
Calories 1108.5 kcal
Protein 71g
Rating 4.2 (5 Reviews)
Bean And Potato Enchiladas 93

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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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.

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

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Beans Potatoes Vegetables Mexican Easy Beginner Cook Vegetarian Dietary Spicy Inexpensive Taste Mood