BEAN AND POTATO ENCHILADAS
A quick and simple dish. Serves 4 but can be multiplied to feed a crowd. Garnish or dip with guacamole, sour cream or salsa.
Provided by Stacey Sweet
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a saucepan, heat the oil over medium heat and saute the onion, garlic, hot pepper and cumin for 2 minutes. Add the vegetable stock and tomato juice,and let simmer for 5 minutes.
- Mix the cornstarch with a bit of cold water and add to the sauce while stirring. Remove from heat and set aside.
- In a bowl, mix the tomato, beans, potatoes, coriander and cheese. Divide this mixture among the tortillas, cover with a large tablespoon of the sauce and roll up. Place the enchiladas in a lightly oiled rectangular ovenproof dish.
- Cover the enchiladas with the remainder of the sauce and cook in the oven at 350 F for 15-20 minutes. Serve immediately accompanied with your favourite garnish or dip.
Nutrition Facts : Calories 1108.5, Fat 34, SaturatedFat 10.1, Cholesterol 25.1, Sodium 1232.5, Carbohydrate 167.7, Fiber 19.9, Sugar 10.2, Protein 35.8
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #beans #potatoes #vegetables #mexican #easy #beginner-cook #vegetarian #dietary #spicy #inexpensive #taste-mood
You'll also love
