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Home » Holiday » Cinco de Mayo » Potato and Black Bean Green Chile Enchiladas

Potato and Black Bean Green Chile Enchiladas

March 23, 20213 Comments

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Potato and Black Bean Green Chile Enchiladas are easy to make and budget-friendly. Made with simple ingredients and pantry staples in under an hour.  via @thiswifecooks

Potato and Black Bean Enchiladas ~

Savory and budget-friendly enchiladas made with simple ingredients and pantry staples.

Potato and Black Bean Green Chile Enchiladas are easy to make and budget-friendly. Made with simple ingredients and pantry staples in under an hour.

The name of this savory dish alone is a mouthful!

These potato and black bean enchiladas are hearty, filling, and you probably already have all the ingredients on hand.

Ingredients

  • 2 tablespoons vegetable oil
  • 2 cups Russett potato, peeled and diced into 1/2-inch pieces
  • 1/4 cup yellow onion diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 cloves garlic, minced
  • 15-ounces black beans, drained and rinsed
  • 4-ounce diced green chiles
  • 1 1/2 cups cheddar and mozzarella cheese, grated and combined, divided
  • 8 flour tortillas, 8-inch size
  • 10 ounces green enchilada sauce
Potato and Black Bean Green Chile Enchiladas are easy to make and budget-friendly. Made with simple ingredients and pantry staples in under an hour.

How to make Potato and Bean Enchiladas

Preheat oven to 375 degrees F.

Brown the potatoes. Into a large skillet over medium-high heat, add the vegetable oil. When the oil is hot, add the potatoes. Cook, stirring frequently, for 3 minutes until lightly browned.

Cook the aromatics. Add the onions, salt, and black pepper. Continue cooking for 2 minutes. Add the garlic and continue cooking for an additional 1 minute.

Add the beans and chiles. Stir in the black beans and green chiles, allowing the mixture to heat through, about 3 minutes. Remove from heat.

Stir in the cheese. Add 1/2 cup of cheese, stirring to combine.

Fill the tortillas. Into each tortilla, add 1/3 cup of the filling then roll and place seam side down in a prepared 9×13-inch baking dish.

Add the sauce. Pour the enchilada sauce evenly over the top of the enchiladas.

Top with more cheese. Sprinkle with any additional filling and the remaining 1 cup of cheese.

Bake it. Bake, uncovered, for 30 minutes then serve.

Enjoy!

Holly signature
Potato and Black Bean Green Chile Enchiladas are easy to make and budget-friendly. Made with simple ingredients and pantry staples in under an hour.

More Tex-Mex recipes:

Beefy Bean and Cheese Vegan Enchiladas

Yellow Rice

Corn and Green Chile Rice

Tomatillo Salsa Verde

Potato and Black Bean Green Chile Enchiladas are easy to make and budget-friendly. Made with simple ingredients and pantry staples in under an hour.
Potato and Black Bean Green Chile Enchiladas are easy to make and budget-friendly. Made with simple ingredients and pantry staples in under an hour.
Potato and Black Bean Green Chile Enchiladas are easy to make and budget-friendly. Made with simple ingredients and pantry staples in under an hour.

Potato and Black Bean Green Chile Enchiladas

These enchiladas are easy to make and budget-friendly! Made with simple ingredients and pantry staples in under an hour.
5 from 6 votes
Print Pin Rate
Course: Dinner, Lunch
Cuisine: Mexican, Tex-Mex
Keyword: vegan, vegetarian
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Author: Holly Gray
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Ingredients

  • 2 tablespoons vegetable oil
  • 2 cups Russett potato peeled and diced into 1/2-inch pieces
  • 1/4 cup yellow onion diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 cloves garlic minced
  • 15- ounces black beans drained and rinsed
  • 4- ounce diced green chiles
  • 1 1/2 cups cheddar and mozzarella cheese grated and combined, divided
  • 8 flour tortillas 8-inch size
  • 10 ounces green enchilada sauce

Instructions

  • Preheat oven to 375 degrees F.
  • Brown the potatoes. Into a large skillet over medium-high heat, add vegetable oil. When the oil is hot, add the potatoes. Cook, stirring frequently, for 3 minutes until lightly browned.
  • Cook the aromatics. Add the onions, salt, and black pepper. Continue cooking for 2 minutes. Add the garlic and continue cooking for an additional 1 minute.
  • Add the beans and chiles. Stir in the black beans and green chiles, allowing the mixture to heat through, about 3 minutes. Remove from heat.
  • Stir in the cheese. Add 1/2 cup cheese, stirring to combine.
  • Fill the tortillas. Into each tortilla, add 1/3 cup of the filling then roll and place seam side down in a prepared 9×13-inch baking dish.
  • Add the sauce. Pour enchilada sauce evenly over the top of the enchiladas.
  • Top with more cheese. Sprinkle with any additional filling and the remaining 1 cup of cheese.
  • Bake it. Bake, uncovered, for 30 minutes then serve.
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!

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Filed Under: Cinco de Mayo, Comfort Food, Lunch & Dinner, Vegan, Vegetarian Tagged With: Mexican, tex-mex, vegan, vegetarian

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Reader Interactions

Comments

  1. Natalie

    September 30, 2022 at 8:17 am

    5 stars
    Love your video Holly! So simple to follow for this amazing meal, thanks!

    Reply
  2. Zisgurl

    November 29, 2022 at 11:54 pm

    5 stars
    I used vegan cheddar and mozzarella and halved the green chili for preference… Everything else followed to the T and they came out so delicious! Loved this recipe very much and would definitely make again.

    Reply
    • thiswifecooks

      November 29, 2022 at 11:59 pm

      Sounds good to me! Thanks so much for the feedback!

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