Potato Enchilada

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cups cooked potatoes, cubed
• 1/2 cup canned black beans, rinsed and drained
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped green onions
• 1/2 cup grated cheese
• 10 6-inch flour tortillas
• 1 cup enchilada sauce

Directions

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add onion, garlic, chili powder, cumin, coriander, salt, and pepper. Cook, stirring occasionally, until onion is softened, about 5 minutes.
3. Stir in potatoes, black beans, cilantro, parsley, and green onions. Cook, stirring occasionally, for 3 minutes.
4. Remove from heat and stir in cheese. Set aside.
5. Spread 1/4 cup enchilada sauce in the bottom of a 9x13-inch baking dish.
6. Spread 1/4 cup of the potato mixture down the center of each tortilla. Roll up and place in the baking dish, seam side down.
7. Pour remaining enchilada sauce over the top of the enchiladas. Sprinkle with additional cheese, if desired.
8. Bake uncovered for 25 minutes, or until sauce is bubbly and enchiladas are hot.

Interesting Facts

• Enchiladas are a popular Mexican dish that originated in Mexico in the 18th century.
• The name enchilada comes from the Spanish verb enchilar, which means "to add chili pepper sauce to a dish."
• This dish is a great way to use up leftover cooked potatoes.