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Friday, May 18, 2012

Black Bean and Potato Enchiladas

Ever since I made these, I have wanted to do more enchiladas with potatoes in them. Sadly, my family likes red enchilada sauce more than green, so I made them red this time and added black beans.


18 corn tortillas
1 can black beans
3 medium red potatoes, cubed, parboiled
1 medium yellow onion, diced
1 tsp salt
1 tsp pepper
1/2 tsp garlic powder
1/4 tsp cumin
1/4 tsp corriander
2 cups shredded cheddar cheese
1 can red enchilada sauce (I used Las Palmas)

Since kids would be eating these, I cooked the onions first to avoid any raw, crunchy onion taste.

Really, I hate raw, crunchy onions myself, but I use the kids as an excuse.

Preheat the oven to 350 degrees

After the onions are translucent, add red potato cubes that have been parboiled for a few minutes first. Add the black beans and salt, pepper, garlic powder, cumin and corriander and heat through.

Spread the bottom of a 13 x 9 in pan with a small amount of enchilada sauce. Dip each corn tortilla into the sauce to coat it.

I dip the tortillas in the sauce to keep them moist and pliable and avoid having to dip them in hot oil (like my mom's generation does with enchiladas).

Fill the bottom of the pan with tortilas (6), spread half of the bean and potato mixture on top, sprinkle with about 1/2 cup of the cheese, cover with 6 more tortillas and repeat.

Add last layer of tortillas, pour remaining sauce over top and add remaining 1 cup of cheese to top.

Cover loosely with foil (make like a foil tent to keep the cheese from sticking to it as it melts). Cook at 350 degrees for about 20min. Take off the foil for the last couple minutes of cooking to make sure the cheese on top is totally melted.

Scoop it in a bowl and top with sour cream. YUM!

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