Potato and Black Bean Enchiladas Recipe
These enchiladas are easy to make and budget-friendly! Made with simple ingredients and pantry staples in under an hour.
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Servings: 4
Calories: 619kcal
Ingredients
- 2 tablespoons vegetable oil
- 2 cups Russet 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.
- 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.
- Add the onions, salt, and black pepper. Continue cooking for 2 minutes. Add the garlic and continue cooking for an additional 1 minute.
- Stir in the black beans and green chiles, allowing the mixture to heat through, about 3 minutes. Remove from heat.
- Add 1/2 cup cheese, stirring to combine.
- 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.
- Pour enchilada sauce evenly over the top of the enchiladas.
- Sprinkle with any additional filling and the remaining 1 cup of cheese.
- Bake, uncovered, for 30 minutes then serve.
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Nutrition
Calories: 619kcal | Carbohydrates: 83g | Protein: 28g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 42mg | Sodium: 1745mg | Potassium: 983mg | Fiber: 16g | Sugar: 8g | Vitamin A: 943IU | Vitamin C: 33mg | Calcium: 445mg | Iron: 6mg
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