Black Bean & Crispy Mashed Potato Enchiladas
Simple and delicious, this is my favorite enchilada recipe. It’s one of those recipes that’s perfect when serving a crowd because it’s easy and it satisfies vegetarians and non-vegetarians. I mean, you can’t go wrong with cheesy, crispy potatoes in an enchilada. Baby potatoes are covered in spices, mashed, and fried to a crisp. Corn tortillas are then filled with the crispy potatoes along with beans and cheese, rolled up, covered in enchilada sauce and lots of cheese and baked to perfection.
Makes about 16 small enchiladas
16-20 corn tortillas
24 oz. yellow baby potatoes
3 tbsp olive oil
2 cloves garlic, minced
1/2 red onion, sliced
1/2 tsp cumin
1/4 tsp chili power
1/4 tsp cayenne pepper
1 tsp salt
1 tsp pepper
2 15 oz cans black beans, drained
4 cups grated cheddar cheese
1 28oz can Las Palmas Green Chili Enchilada Sauce
Sour cream, avocado, cilantro (for topping)
Preheat oven to 400° F.
Grease two 9x13 inch baking pans.
Boil the potatoes: Bring a large pot of water to a boil, add the potatoes and cook for about 20 minutes until potatoes are soft. Drain and set aside.
In a pan over medium heat, heat 3 tbsp olive oil. Add the garlic and onions. Sauté for a couple minutes until onions are translucent.
Add the cooked potatoes, cumin, chili powder, salt and pepper to the pan. Mix to coat the potatoes in the spices, then using a fork (or reverse side of a large spoon) roughly mash the potatoes. Let the potatoes cook for about 10 minutes, flipping the potatoes with a spatula every once in awhile, until potatoes get crispy. Add more olive oil if necessary.
Heat the tortillas in a pan or in microwave. (I always like to heat them on the pan but it does take a bit longer). Set aside.
In a medium bowl, combine 1 1/2 cups of the grated cheddar cheese and the drained black beans.
Pour a little bit of the enchilada sauce in each of your prepared baking pans so the bottoms are coated.
Take one corn tortilla, spread a small spoonful of the enchilada sauce on the tortilla, add a small spoonful of the cheese and bean mixture and then a spoonful of the potatoes. Roll it up and place in the pan, seam side down. Repeat with remaining the tortillas. Each pan should have about 8-10 enchiladas. Leave a little bit of space in between each enchilada.
Pour the rest of the enchilada sauce over each pan of enchiladas. Top with the remaining cheese.
Bake for about 40 minutes, until cheese starts to brown. Let cool slightly.
Serve with sour cream, avocado and cilantro.