Bean and Potato Enchiladas

Courtesy of Kathy M. 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-lb. can beans of choice, drained and rinsed
3 cloves garlic, pressed
1 tsp oregano or cilantro
1 tsp cumin
Salt to taste
12 corn tortillas
8 oz. fat free cheddar cheese, shredded
10 oz. enchilada sauce, picante sauce, taco sauce, whatever (I used canned green enchilada 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 into the sauce of choice. Put 2 tablespoons 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.

See other recipes submitted by Chet Day