Regional Dishes
Potato and Bean Enchiladas
Prep Time
20 min
Cook Time
35 min
Servings
6
Calories
310
Kid-approved enchiladas with potatoes and pinto beans topped with melted cheese.
Ingredients
5 small potatoes, cubed
1 (1 lb) can pinto beans, drained and rinsed
3 cloves garlic, pressed
1 teaspoon oregano or cilantro
1 teaspoon cumin
Salt to taste
12 corn tortillas
8 oz fat-free cheddar cheese, shredded
10 oz enchilada sauce
Salsa or pico de gallo for serving
Instructions
1. Boil potatoes in just enough water to barely cover.
2. When half done, add beans, garlic, oregano, cumin, and salt.
3. Boil vigorously to reduce water and finish cooking potatoes.
4. When done, pour off water into sauce.
5. Soften tortillas with warm water or warmed sauce.
6. Place 2 tablespoons filling on each tortilla and roll.
7. Place in baking pan.
8. Pour sauce over enchiladas and sprinkle with cheese.
9. Bake until cheese is melted.
10. Serve with salsa or pico de gallo.
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Nutrition Facts
Per Serving (6 servings)| Calories | 310 |
| Protein | 16,00 g |
| Carbohydrates | 58,00 g |
| Fat | 2,00 g |
Category
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