Bean Potato Enchiladas

Bean Potato Enchiladas

40
LauraKKH 71

"This sounds strange, but it's really, really good. I came up with this when I was craving Mexican food and we didn't have may traditional ingredients in the house. It came out great, and it received rave reviews."

Ingredients

1 h {{adjustedServings}} servings 475 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 475 kcal
  • 24%
  • Fat:
  • 21.9 g
  • 34%
  • Carbs:
  • 54.7g
  • 18%
  • Protein:
  • 16.9 g
  • 34%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 732 mg
  • 29%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish with vegetable oil spray.
  2. Place potato cubes into a saucepan of lightly salted water. Bring to a boil, then cook for 15 minutes, or until tender. Drain potatoes, and return them to the pan. Pour in olive oil and milk; whip potatoes until smooth using a hand mixer. Once the potatoes are smooth, use a spoon to stir in the pinto beans, onion, and taco seasoning mix.
  3. Place a small skillet over medium heat, and coat with oil or cooking spray. One at a time, heat tortillas until pliable. Place a heaping spoonful of the potato and bean mixture onto each tortilla, then place a slice of Monterey Jack cheese over the bean mixture. Roll up tortillas and place them seam side down in the prepared baking dish. Spoon enchilada sauce and salsa over the rolled tortillas.
  4. Bake for 20 minutes, uncovered, in the preheated oven. Remove from the oven, and sprinkle Cheddar cheese over the top. Return to the oven for 10 minutes, or until cheese is melted and bubbly.
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Reviews

40
  1. 56 Ratings

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The flavor of potatoes in Mexican food is actually not as unusual as it sounds. Some traditional Mexican foods have potatoes in the ingredients...just usually not mashed with milk. I recommend m...

My family & I enjoyed this recipe but like other reviewers, I tinkered with it to make it more appealing to my family. #1 Please don't mash the potatoes, cubed potatoes make a better consisten...

These were really good. I made a few changes to the recipe - I smashed half of the can of pinto beans. I used only grated cheese - a Mexican blend. I did not use taco seasoning because I find...