BEAN POTATO ENCHILADAS
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.
Provided by LauraKKH
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish with vegetable oil spray.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 475.1 calories, Carbohydrate 54.7 g, Cholesterol 47.5 mg, Fat 21.9 g, Fiber 7.8 g, Protein 16.9 g, SaturatedFat 10.5 g, Sodium 731.9 mg, Sugar 3.4 g
POTATO ENCHILADA
This dish is a favorite of my family's. It sounds awful and even looks that way, but it is very tasty as well as having a bit of your veggies. My kids don't know that it's better for them than a cheeseburger!
Provided by Teresa Woodward Plowman
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oil in a large, heavy skillet over medium heat. Cook the shredded potatoes until golden brown on both sides. In a small bowl combine the melted processed cheese with the diced tomatoes with chiles.
- Stir in half of the peas and half of the corn, and mash them into the hash browns. When well combined, add the remaining peas and corn; continue mashing to combine. Stir in about 1 cup of the cheese and tomato mixture and mix well. Cook for 10 minutes, or until heated through.
- Spoon the potato mixture into the tortillas and roll like a burrito. Smother with cheese/tomato mixture.
Nutrition Facts : Calories 357.7 calories, Carbohydrate 53 g, Cholesterol 14.9 mg, Fat 11.9 g, Fiber 4.9 g, Protein 10.8 g, SaturatedFat 4.2 g, Sodium 728.4 mg, Sugar 2.9 g
POTATO AND CHORIZO ENCHILADAS
Provided by Katie Lee Biegel
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the enchilada sauce: Heat the canola oil in a medium saucepot over medium heat. Add the onion and saute until softened, 5 to 6 minutes. Add the garlic and cook another 2 minutes. Transfer the onions and garlic to a blender. Add the stock, chili powder, salt, pepper and tomato paste and blend on high until smooth, about 30 seconds.
- For the enchiladas: Heat a large skillet over medium heat. Add the chorizo and cook, breaking it up into small pieces with a wooden spoon, until cooked through, 6 to 8 minutes. Drain off the rendered fat. Let cool.
- Preheat the oven to 375 degrees F.
- Heat the canola oil in a small skillet over medium heat. Fry each tortilla until lightly crisp but still pliable, 10 to 15 seconds. Drain on a baking sheet lined with paper towels.
- In a large bowl, toss together the chorizo, home fries or potatoes and 1 cup of the cheese.
- Ladle about 3/4 cup of the enchilada sauce into the bottom of a 9-by-13-inch baking dish. Place about 1/4 cup of the chorizo mixture in the center of each tortilla and roll up. Arrange the filled tortillas in the baking dish seam-side down in a single row from end to end. Pour the remaining enchilada sauce over the top. Top with the remaining 1 cup cheese. Bake until the cheese is melted and bubbly, 15 to 20 minutes.
- While the enchiladas cook, combine the sour cream, hot sauce and lime juice in a small bowl.
- Drizzle the enchiladas with the sour cream mixture and garnish with the cilantro.
SMOKY SWEET POTATO AND BLACK BEAN ENCHILADAS
My hearty, delicious, nutrient-packed vegetarian dish is amazingly healthy. Everyone I've made it for has loved it-even carnivores! I always make two batches and freeze one. You'll want to eat this every week! -Elizabeth Lindemann, Salem, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. In a large saucepan, place a steamer basket over 1 in. of water. Place sweet potato, onion and red pepper in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until tender, 15-20 minutes., Transfer vegetables to a large bowl. Mash vegetables, gradually adding cilantro, spices and pepper to reach desired consistency. Stir in black beans., Spread 1/3 cup enchilada sauce into a greased 13x9-in. baking dish. Place 1/3 cup vegetable mixture in center of each tortilla; sprinkle with 4 teaspoons cheese. Roll up and place in prepared dish, seam side down. Top with remaining enchilada sauce; sprinkle with remaining cheese., Bake, uncovered, until casserole is heated through and cheese is melted, 20-25 minutes. If desired, serve with optional toppings., Freeze option: Cover and freeze unbaked enchiladas. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover casserole with foil; bake until casserole is heated through, sauce is bubbling and cheese is melted, 30-35 minutes. Serve as directed.
Nutrition Facts : Calories 399 calories, Fat 14g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 843mg sodium, Carbohydrate 52g carbohydrate (9g sugars, Fiber 8g fiber), Protein 18g protein.
CHICKEN AND SWEET POTATO ENCHILADA CASSEROLE
Enchiladas are typically made from rolled up tortillas, but in this gluten-free, grain-free version, we're using spiralized sweet potatoes in layers, to make a lasagna-style enchilada casserole. Who doesn't love lasagna and enchiladas? This dish is packed with veggies and protein and saves well for meal prep and leftovers. The layers of enchilada sauce, sweet potato, spinach, black beans and chicken are delicious and make for a healthy weeknight meal. Depending on how you slice the casserole, you can make 6 giant slices or 12 slices. I recommend making 12 and serving with a yummy side salad or veggie, like some corn or string beans.
Provided by Ali Maffucci
Categories main-dish
Time 1h30m
Yield 12 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F. Coat a 9-by-13 inch baking dish with cooking spray and set aside.
- Prepare the enchilada sauce. Heat the oil in a medium saucepan over medium-high heat. When the oil is shimmering, add the arrowroot powder and whisk until combined, about 1 minute. Add the tomato sauce, broth, chili powder, cumin, garlic powder and salt to taste.
- Bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until thickened, 15 to 20 minutes.
- While the enchilada sauce cooks, spiralize the sweet potatoes. Trim the ends, then slice halfway through the sweet potatoes lengthwise, careful not to pierce through the center. Spiralize to yield chip slices. Set aside.
- Spread 1/2 cup of the enchilada sauce on the bottom of the baking dish. Arrange a third of the sweet potato slices in a single layer, overlapping slightly to cover up any little gaps. Sprinkle half of the beans, half of the chicken, 1 cup of the cheese, half of the spinach and 1/2 cup of the enchilada sauce evenly over the sweet potato slices. Repeat, starting with a third of the sweet potato slices, then the remaining beans and chicken, 1 cup of the cheese, the remaining spinach and 1/2 cup of the enchilada sauce. Finish the casserole with the remaining sweet potatoes slices and spread the remaining enchilada sauce over top. Cover tightly with aluminum foil.
- Bake the casserole for 40 minutes. Uncover and sprinkle with the remaining 1 cup of cheese. Bake until the cheese melts and the casserole bubbles, about 5 minutes. Let cool for at least 10 minutes, then top with the avocado and cilantro before serving.
BLACK BEAN & SWEET POTATO ENCHILADAS
Yummy! Adapted from "Vegan Planet," this recipe is something my non-vegetarian hubby requests regularly. Roasting the sweet potatoes is absolutely the key to this recipe - I've cooked them other ways before and it turns out much less flavorful. It looks like a lot of ingredients, but it goes together quickly and makes great left overs too! In the future, I plan to try substituting homemade enchilada sauce for the salsa and more tomatoes. **Update: as some of the reviewers have noted, the cayenne pepper makes this a pretty spicy number! You may want to add less if you don't like the heat.
Provided by Veggie_Girl
Categories Yam/Sweet Potato
Time 1h5m
Yield 10 enchiladas, 10 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 400°F Arrange diced sweet potatoes on a cookie sheet, drizzle with olive oil, and season with cayenne pepper, garlic powder, and black pepper (to taste). Roast for approximately 30-40 minutes or until tender. When potatoes are finished, reduce heat to 350°F.
- While the potatoes are roasting, heat 1 tbs olive oil in a large skillet. Add garlic, chilies, yellow onion, and green pepper until it begins to soften, about 3-4 minutes. Add cumin and cayenne; cook for an additional 1-2 minutes, stirring often.
- Add black beans, tomatoes, and chili powder to the skillet. Simmer over low heat until the sweet potatoes have finished, allowing the mixture to cook down a bit. Once the sweet potatoes are out of the oven, add them to the black bean mixture and allow them to cook for 5 more minutes.
- Lightly spray a 9x13 baking dish and spread a thin layer of salsa on the bottom.
- Place a tortilla onto a flat work surface. Spoon a portion of the sweet potato/black bean mixture down the center; roll up the tortilla and place into baking dish. Continue until all tortillas are filled.
- Spoon any remaining sweet potato/black bean mixture on top of the tortillas. Top with remaining salsa, cheese, and minced red onion. Cover with foil and bake for 20 minutes until hot and bubbly. Remove foil and bake for an additional 5 minutes or until cheese is lightly browned.
VEGAN ENCHILADAS STUFFED WITH GARLIC MASHED POTATOES
In these vegan enchiladas, warm corn tortillas are bathed in a spicy and bright sauce of chiles and tomato, and wrapped around creamy garlic mashed potatoes.
Provided by Jocelyn Ramirez
Time 1h
Yield 4 servings
Number Of Ingredients 20
Steps:
- Heat oil in a large skillet over medium-low. Add chiles and cook, turning constantly with tongs, until slightly darkened in color and fragrant, about 3 minutes. (Be careful not to burn chiles or they'll become bitter.) Transfer chiles to a medium bowl, leaving oil behind in skillet; reserve skillet. Pour 3 cups hot water (6 cups if doubling base recipe) over chiles and weigh down chiles with a smaller bowl to keep submerged. Let soak until softened, about 10 minutes.
- Meanwhile, cook onion, garlic, and salt in reserved skillet, stirring occasionally, until browned and slightly softened, 12-15 minutes. Add oregano and cumin and cook, stirring, until fragrant, about 1 minute. Transfer onion mixture to a blender.
- Add chiles and 1 cup chile soaking liquid to blender and purée, adding more soaking liquid if needed, until smooth. (If you don't have a high-powered blender, you may want to pass purée through a fine-mesh sieve.) You should have 2½ cups chile base. If you have less, add more chile soaking liquid and blend again to combine. Do ahead: Chile base can be made 5 days ahead. Let cool; transfer to an airtight container and chill, or freeze up to 3 months.
- Preheat oven to 350°. Purée chile base, canned tomatoes, and broth in a blender until smooth. Transfer to a medium saucepan and season with salt and pepper. Partially cover (to avoid splattering) and bring to a simmer over medium heat; cook, stirring occasionally, until enchilada sauce thickens slightly and flavors meld, 18-20 minutes.
- Meanwhile, slice ½" from top of garlic, exposing cloves. Set on a square of foil and drizzle with oil; season with salt and pepper. Wrap up foil to encase garlic and bake until very tender, 50-60 minutes. Unwrap, let cool slightly, then squeeze out cloves into a medium bowl.
- Place potatoes in a medium pot and pour in cold water to cover by 2"; season generously with salt. Bring to a boil, then reduce heat and simmer until potatoes are fork-tender, 20-25 minutes. Drain potatoes and let cool slightly, then peel. Transfer to bowl with garlic and add nutritional yeast, mushroom powder (if using), cumin, 1 cup almond milk, and remaining ¼ cup oil; season with salt and pepper. Mash with a potato masher or fork, adding up to ¼ cup more almond milk if needed, until smooth and creamy. Set potato filling aside.
- Spread ½ cup enchilada sauce in a 13x9" baking dish. Warm tortillas on a dry comal or an oiled griddle until pliable, about 30 seconds per side and set aside. Spoon ¼ cup enchilada sauce into a shallow dish. Dredge a tortilla in sauce on both sides to coat. Fill with ⅓ cup reserved potato filling and roll up tightly. Place enchilada, seam side down, in baking dish. Repeat process with remaining tortillas, using more sauce as needed and packing enchiladas tightly into baking dish. Spoon more sauce over, reserving some for serving. Cover enchiladas with foil and bake until warmed through, 12-15 minutes.
- Uncover and top with white onion, avocado, cherry tomatoes, and cilantro. Serve with remaining enchilada sauce alongside. Do ahead: Enchilada sauce can be made 5 days ahead. Let cool; transfer to an airtight container and chill, or freeze up to 3 months. Reheat before using.
SWEET POTATO ENCHILADA STACK
These sweet potato stacks have a spicy kick the whole family will love. Mexican flavors abound in this awesome enchilada stack jam-packed with black beans and sweet potato. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large microwave-safe bowl, combine sweet potato and water. Cover and microwave on high for 4-5 minutes or until potato is almost tender., Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, enchilada sauce, chili powder, oregano, cumin and sweet potato; heat through., Place a flour tortilla in a greased 9-in. deep-dish pie plate; layer with a third of the beef mixture and cheese. Repeat layers twice. Bake at 400° for 20-25 minutes or until bubbly.
Nutrition Facts : Calories 457 calories, Fat 22g fat (12g saturated fat), Cholesterol 87mg cholesterol, Sodium 804mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 6g fiber), Protein 29g protein.
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