Delicious and Flavorful Potato and Bean Enchiladas

These mouthwatering potato and bean enchiladas are the perfect combination of flavors and textures. The soft potatoes and creamy beans are seasoned with an array of spices and encased in a corn tortilla. Topped with a rich enchilada sauce and melted cheese, these enchiladas are a crowd-pleasing dish that will leave you wanting more. This recipe is easy to make and can be enjoyed by vegetarians and non-vegetarians alike. Serve with a side of rice and guacamole for a complete and satisfying meal.

Ingredients

• 4 large potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped cilantro
• 12 corn tortillas
• 2 cups enchilada sauce
• 2 cups shredded cheese (Mexican blend)

Directions

1. Preheat the oven to 375°F (190°C).
2. In a large pot, boil the diced potatoes until tender. Drain and set aside.
3. In a separate skillet, sauté the onion and garlic until translucent.
4. Add the cooked potatoes, black beans, cumin, paprika, chili powder, salt, black pepper, and cilantro to the skillet. Mix well and cook for an additional 5 minutes.
5. Warm the corn tortillas in a dry skillet or microwave for a few seconds to make them pliable.
6. Spread a thin layer of enchilada sauce on the bottom of a baking dish.
7. Place a scoop of the potato and bean mixture onto each tortilla. Roll up tightly and place seam-side down in the baking dish.
8. Pour the remaining enchilada sauce over the rolled tortillas, making sure to cover them completely.
9. Sprinkle the shredded cheese over the top of the enchiladas.
10. Cover the baking dish with foil and bake for 20 minutes.
11. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
12. Serve the enchiladas hot with a side of rice and guacamole.

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