Bean and Potato Enchiladas |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A quick and simple dish. Serves 4 but can be multiplied to feed a crowd. Garnish or dip with guacamole, sour cream or salsa. Ingredients:
1/4 cup olive oil |
1 onion, sliced |
2 garlic cloves, sliced |
1 red cayenne pepper, fresh, minced |
1 teaspoon ground cumin |
1 cup vegetable stock |
1 cup tomato juice |
2 teaspoons cornstarch |
1 tomato, peeled, seeded and cubed |
1 (14 ounce) can red beans, drained |
4 large potatoes, boiled, skin on, cubed |
2 tablespoons fresh coriander or 2 tablespoons fresh parsley, chopped |
1 cup monterey jack cheese, grated |
8 -12 tortillas, store bought |
Directions:
1. In a saucepan, heat the oil over medium heat and saute the onion, garlic, hot pepper and cumin for 2 minutes. Add the vegetable stock and tomato juice,and let simmer for 5 minutes.
2. Mix the cornstarch with a bit of cold water and add to the sauce while stirring. Remove from heat and set aside.
3. In a bowl, mix the tomato, beans, potatoes, coriander and cheese. Divide this mixture among the tortillas, cover with a large tablespoon of the sauce and roll up. Place the enchiladas in a lightly oiled rectangular ovenproof dish.
4. Cover the enchiladas with the remainder of the sauce and cook in the oven at 350 F for 15-20 minutes. Serve immediately accompanied with your favourite garnish or dip.
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