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Vegetarian Potato Bean Enchiladas

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PREP TIME
60 min
COOKING TIME
45 min
TOTAL TIME
105 min
SERVINGS
12 servings
Dinner Southwestern
Vegetarian Potato Bean Enchiladas
Ingredients
  • 1 pound potatoes, peeled and diced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 tablespoon ketchup
  • 1 pound fresh tomatillos, husks removed
  • 1 large onion, chopped
  • 1 bunch fresh cilantro, coarsely chopped, divided
  • 2 (12 ounce) packages corn tortilla
  • 1 (15.5 ounce) can pinto beans, drained
  • 1 (12 ounce) package queso fresco
  • oil for frying
Instructions
1
Preheat your oven to 400 degrees Fahrenheit (or 205 degrees Celsius, if you prefer metric). Next, combine diced potatoes with cumin, chili powder, salt, and ketchup in a bowl, then transfer them to an oiled baking dish. Bake the potatoes in the preheated oven for 20-25 minutes, or until they're tender and cooked through.
2
Simultaneously, cook tomatillos and chopped onion in water that covers the bottom of a pot for 10 minutes. Remove from heat, let cool down, and then blend with half of the remaining cilantro until you achieve a smooth consistency.
3
In a separate pan, heat up a small amount of oil over medium-high heat. Fry tortillas individually until they become soft and pliable.
4
Mix the cooked potatoes with pinto beans, half of the cheese, and half of the cilantro. Fill each tortilla with the potato mixture, roll them up tightly, and place seam-side down in an oiled 9x13 inch baking dish. Spoon the tomatillo sauce over the rolled tortillas, and spread the remaining cheese evenly over the sauce. Bake in the preheated oven for 20 minutes, or until hot and bubbly.