Ingredients for Mashed Potato Black Bean Enchiladas
- Olive Oil
- Yellow Onions
- 1/4 cup all-purpose flour
- 1 1/2 tsp cumin
- 1 tsp paprika
- 1 1/2 tsp garlic powder
- Chili Powder
- Vegetable Broth
- 1/2 cup tomato sauce
- 1 cup salsa
- 8-10 (6-inch) corn tortillas
- Russet Potatoes
- Black Beans
- Cheddar Cheese
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How to Make Mashed Potato Black Bean Enchiladas
- Boil a large pot of salted water. Add 2 lbs Yukon Gold potatoes and cook until tender (easily pierced with a fork), about 15-20 minutes.
- Meanwhile, prepare the sauce: In a large saucepan, sauté 1 medium diced onion in 1 tbsp olive oil for 5 minutes, or until softened and translucent.
- Add 2 tbsp olive oil and whisk in 1/4 cup all-purpose flour until smooth.
- Gradually whisk in 1/2 cup salsa and 1/2 cup tomato sauce, 1/4 cup at a time, ensuring a smooth consistency.
- Stir in 1 tsp paprika, 1 tsp chili powder, 1 tsp garlic powder, and 1 tsp cumin.
- Slowly whisk in 2 cups vegetable broth and simmer over low heat until the sauce has thickened, about 10-15 minutes.
- Once potatoes are cooked, drain and mash until completely smooth.
- Stir in 1 (15-ounce) can black beans (drained and rinsed), remaining 1/2 cup salsa, 1/2 tsp cumin, 1/2 tsp garlic powder, and 6 oz shredded cheddar cheese.
- Stir 1/4 - 1/2 cup of the prepared sauce into the potato mixture. Pour a thin layer of the remaining sauce into the bottom of a 9x13 inch baking dish.
- Warm corn tortillas (about 8-10, 6 inch) in the microwave or oven. Fill each tortilla with about 1/3 cup of the potato mixture, spreading evenly down the center, and roll tightly.
- Arrange the enchiladas in the prepared baking dish, seam-side down. Pour the remaining sauce evenly over the enchiladas.
- Sprinkle with the remaining 2 oz shredded cheddar cheese.
- Bake uncovered at 350°F (175°C) for 25 minutes, or until heated through and cheese is melted and bubbly.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
81 g
Sugar
36g
Fat
83g
Carbs
50g
