The Menu:
Potato and Bean Enchilada's
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| Sorry for the horrible picture... it just tasted way to good to capture before eating! :) |
The Original Recipe:
I found the idea for this meatless meal on the internet. What a great meal to have after a huge heavy Thanksgiving supper the night before. The kids even liked these. I am very pleased with these enchilads, too. I could even see adding in some scrambled eggs, too. Or if you wanted to some meat, ground sausage would be good, too. So delicious and so simple!
Potato and Bean Enchilada's
5 potatoes, peeled and cubed
1 clove garlic, minced
4 green onions, chopped with greens
1 red pepper, chopped
1 pkg. taco seasoning
1 can black beans, drained (I used seasoned)
butter
1 cup cheese
1 large can enchilada sauce
8-10 large tortillas
Preheat oven 375 degrees.
Heat butter in pan, add potatoes, green onions, red pepper and garlic. Salt and pepper to season. Cover and cook potatoes until almost done. You don't want them smooshy. They need to hold their texture in order to stand out from the beans. Add beans and taco seasoning. Stir to heat through. On large tortilla place filling at one end, fold in sides and roll up. In 13x9 baking dish pour some sauce. Place rolled tortillas in baking dish side by side. Pour remaining sauce over all. Bake 10 minutes until crispy on edges, add cheese all over top and bake 5 minutes more to melt cheese. (*I also added in some jalapeno to my portion!)
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