Bean Potato Enchiladas So Tasty

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Bean Potato Enchiladas

"This sounds extraordinary, however it is really, actually exact. I came up with this after I become craving Mexican meals and we didn't have may also conventional elements inside the house. It got here out superb, and it acquired rave opinions."

Ingredients :

2 medium baking potatoes, peeled and cubed
2 tablespoons olive oil
three tablespoons milk
1 (15 ounce) can pinto beans, rinsed and tired
1 medium onion, chopped
1 (1.25 ounce) package deal taco seasoning mix
24 (6 inch) corn tortillas
8 oz thinly sliced Monterey Jack cheese
1 (10 ounce) can enchilada sauce
1/4 cup salsa
half of cup shredded Cheddar cheese

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H

Preheat the oven to 375 ranges F (190 stages 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 dinner for 15 minutes, or until tender. Drain potatoes, and go back them to the pan. Pour in olive oil and milk; whip potatoes till smooth the use of a hand mixer. Once the potatoes are easy, use a spoon to stir in the pinto beans, onion, and taco seasoning mix.
Place a small skillet over medium warmth, and coat with oil or cooking spray. One at a time, warmth tortillas till 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 combination. Roll up tortillas and region them seam side down within the prepared baking dish. Spoon enchilada sauce and salsa over the rolled tortillas.
Bake for 20 mins, uncovered, inside the preheated oven. Remove from the oven, and sprinkle Cheddar cheese over the pinnacle. Return to the oven for 10 mins, or till cheese is melted and bubbly.

Notes :

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