Potato and Bean Enchiladas So Tasty

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Potato and Bean Enchiladas

"A excellent vegetarian principal dish that may be spiced up with the addition of jalapenos to both or each sauce and filling."

Ingredients :

1 pound potatoes, peeled and diced
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1 tablespoon ketchup
1 pound clean tomatillos, husks eliminated
1 massive onion, chopped
1 bunch clean cilantro, coarsely chopped, divided
2 (12 ounce) applications corn tortilla
1 (15.Five ounce) can pinto beans, drained
1 (12 ounce) package queso fresco
oil for frying

Instructions :

Prep : 1H	Cook : 12M	Ready in : 1H45M

Preheat oven to 400 degrees F (205 degrees C). In a bowl, toss diced potatoes together with cumin, chili powder, salt, and ketchup, and area in an oiled baking dish. Bake within the preheated oven for 20 to 25 minutes, or until soft.
Meanwhile, boil tomatillos and chopped onion in water to cowl for 10 mins. Set apart to chill. Once cooled, puree with 1/2 of the cilantro until clean.
Fry tortillas for my part in a small quantity of warm oil until tender.
Mix potatoes collectively with pinto beans, half of cheese, and half cilantro. Fill tortillas with potato combination, and roll up. Place seam facet down in an oiled 9x13 inch baking dish. Spoon tomatillo sauce over enchiladas, and unfold remaining cheese over sauce. Bake for 20 minutes, or until warm and bubbly.

Notes :

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