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bean-potato-enchiladas-2 recipe

Date: Thu, 22 May 1997 12:06:03 -0600
From: mormaker@sprintmail.com


The other evening I made bean and potato enchiladas and they were quite
yummy.  Even my picky 10 year old loved them!

5 small potatoes, cubed
1 1 pound can beans of choice, drained and rinsed (I used pinto)
3 cloves garlic, pressed
1 t. (or so) oregano cilantro would have been better, but I didn't have
1 t. cumin
salt to taste
12 corn tortillas
8 oz. fat free cheddar cheese, shredded
10 oz enchialada sauce, picante sauce, taco sauce, whatever (I used
canned green enchialada sauce because that is what I had on hand)

Boil potatoes in just enough water to barely cover them.  When they are
about half done add the beans, garlic, oregano, cumin, and salt.  Boil
vigorously to reduce the water a bit and finish cooking the potatoes. 
When potatoes are done, pour off water inot the sauce of choice.  Put 2
T. or so of the bean and potato mixture on a tortilla, roll and place in
a baking pan.  I softened each tortilla with warm water, but dipping
them in warmed sauce would work too.  When finished rolling tortillas,
pour sauce over enchiladas and sprinkle with shredded cheese.  Place in
oven till cheese is melted.  Remove from oven and eat with salsa or pico
de gallo.  

Onion would have been good in these also, but my daughter hates onion
and I didn't feel like fighting. :-D

kwlacto lacto