Potato And Bean Enchiladas

Total Time: 1 hr 25 mins Preparation Time: 40 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 1 lb potato, peeled and diced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 tablespoon ketchup
• 1 lb tomatillo, husks removed
• 1 large onion, chopped
• 1 bunch cilantro, coarsely chopped and divided
• 24 ounces corn tortillas
• 15 1/2 ounces pinto beans, rinsed and drained
• 12 ounces queso fresco (mexican cheese)
• oil (for frying)

Recipe

• 1 preheat oven to 400.
• 2 in a bowl, toss diced potatoes together with cumin, chili powder, salt, and ketchup and place in an oiled baking dish.
• 3 bake in the preheated oven for 20 to 25 minutes or until tender.
• 4 meanwhile, boil tomatillos and chopped onion in water for 10 minutes.
• 5 set aside to cool.
• 6 once cooled puree with half of the cilantro until smooth.
• 7 fry tortillas individually in a small amount of hot oil until soft.
• 8 mix potatoes together with pinto beans, 1/2 cheese, and 1/2 cilantro.
• 9 fill tortillas with potato mixture and roll up.
• 10 place seam side down in an oil 9x13" baking dish.
• 11 spoon tomatillo sauce over enchiladas, and spread remaining cheese over sauce.
• 12 bake for 20 minutes or until hot and bubbly.