Potato and Black Bean Enchiladas ~
Savory and budget-friendly enchiladas made with simple ingredients and pantry staples.
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
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!
More Tex-Mex recipes:
Beefy Bean and Cheese Vegan Enchiladas
Potato and Black Bean Green Chile Enchiladas
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.
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