Potato and Bean Enchiladas

Potato and Bean Enchiladas


Ingredients

• 1 pound potatoes, peeled and diced

• 1 teaspoon cumin

• 1 teaspoon chili powder

• 1 teaspoon salt

• 1 tablespoon ketchup

• 2 cups enchilada sauce(see below)

• 1 large onion, chopped

• 1 bunch fresh cilantro, coarsely chopped, divided

• 2 (12 ounce) packages corn tortilla

• 1 (15.5 ounce) can pinto beans, drained

• 12 ounces mozzarella cheese

• oil for frying

Directions

1. Preheat oven to 400 degrees F (205 degrees C). In a bowl, toss diced potatoes together with cumin, chili powder, salt, and ketchup, and place in an oiled baking dish. Bake in the preheated oven for 20 to 25 minutes, or until tender.

2. Fry tortillas individually in a small amount of hot oil until soft.

3. Mix potatoes together with pinto beans, 1/2 cheese, 1 C. enchilada sauce. Fill tortillas with potato mixture, and roll up. Place seam side down in an oiled 9x13 inch baking dish. Spoon remaining enchilada sauce over enchiladas, and spread remaining cheese over sauce. Bake for 20 minutes, or until hot and bubbly.

Ten Minute Enchilada Sauce

Ingredients

• 1/4 cup vegetable oil

• 2 tablespoons self-rising flour

• 1/4 cup New Mexico or California chili powder

• 1 (8 ounce) can tomato sauce

• 1 1/2 cups water

• 1/4 teaspoon ground cumin

• 1/4 teaspoon garlic powder

• 1/4 teaspoon onion salt

• salt to taste

Directions

1. Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.

2. Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.