Allrecipes home
Make Us Your Home Page
bookmark
Bookmark Allrecipes.com
New Users! Create your FREE Allrecipes.com recipe box.
 
print icon

Bean Potato Enchiladas

SUBMITTED BY: LauraKK

"This sounds strange, but it's really, really good. I came up with this when I was craving Mexican food and we didn't have may traditional ingredients in the house. It came out great, and it received rave reviews."
RECIPE RATING:
The reviewer gave this recipe 27 stars. This recipe average a 4.2 star rating.
Read Reviews (20)
PREP TIME  30 Min
COOK TIME  30 Min
READY IN  1 Hr
Original recipe yield 1 - 9x13 inch dish

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 2 medium baking potatoes, peeled and cubed
  • 2 tablespoons olive oil
  • 3 tablespoons milk
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 medium onion, chopped
  • 1 (1.25 ounce) package taco seasoning mix
  • 24 (6 inch) corn tortillas
  • 8 ounces thinly sliced Monterey Jack cheese
  • 1 (10 ounce) can enchilada sauce
  • 1/4 cup salsa
  • 1/2 cup shredded Cheddar cheese

DIRECTIONS

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish with vegetable oil spray.
  2. Place potato cubes into a saucepan of lightly salted water. Bring to a boil, then cook for 15 minutes, or until tender. Drain potatoes, and return them to the pan. Pour in olive oil and milk; whip potatoes until smooth using a hand mixer. Once the potatoes are smooth, use a spoon to stir in the pinto beans, onion, and taco seasoning mix.
  3. Place a small skillet over medium heat, and coat with oil or cooking spray. One at a time, heat tortillas until pliable. Place a heaping spoonful of the potato and bean mixture onto each tortilla, then place a slice of Monterey Jack cheese over the bean mixture. Roll up tortillas and place them seam side down in the prepared baking dish. Spoon enchilada sauce and salsa over the rolled tortillas.
  4. Bake for 20 minutes, uncovered, in the preheated oven. Remove from the oven, and sprinkle Cheddar cheese over the top. Return to the oven for 10 minutes, or until cheese is melted and bubbly.
ADVERTISEMENT

REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 20, 2003 by madermouse
The flavor of potatoes in Mexican food is actually not as unusual as it sounds. Some... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 26, 2005 by LIZ5
My family & I enjoyed this recipe but like other reviewers, I tinkered with it to make it more... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 27, 2006 by SANTACZ
This dish is really good. I did not mash the potatoes but used "Simply Potatoes" diced... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 5, 2004 by AMYFLOYD
This one was really a winner with myself and my husband. It has a nice presentation. I did not... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 21, 2003 by Laurel
These enchiladas were just good, not terrific. They came out a bit dry. Also, next time I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 25, 2007 by Nicole
I found it's better if you use 2 cans of enchilada sauce. Otherwise very tasty! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 16, 2005 by Nikki
These were great! They have some substance to them even though there isn't any meat in them... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 27, 2008 by Vayerly
This was good, but I followed the suggestions given by other reviewers, so I don't know about... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 17, 2008 by FieldGreens
I made this recipe because I had a left over baked potato, so count me in as another reviewer... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 31, 2007 by Kristen