Description
A great vegetarian main dish that can be spiced up with the addition of jalapenos to either or both 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 fresh tomatillos, husks removed
- 1 large onion, chopped
- 1 bunch fresh cilantro, coarsely chopped, divided
- 2 (12 ounce) packages corn tortilla
- 1 (15.5 ounce) can pinto beans, drained
- 1 (12 ounce) package queso fresco
- oil for frying
Instructions
- Preheat oven to 400 degrees F (205 degrees C). In a bowl
- toss diced potatoes together with cumin
- chili powder
- salt
- and ketchup
- and place in an oiled baking dish. Bake in the preheated oven for 20 to 25 minutes
- or until tender.
- Meanwhile
- boil tomatillos and chopped onion in water to cover for 10 minutes. Set aside to cool. Once cooled
- puree with half of the cilantro until smooth.
- Fry tortillas individually in a small amount of hot oil until soft.
- Mix potatoes together with pinto beans
- 1/2 cheese
- and 1/2 cilantro. Fill tortillas with potato mixture
- and roll up. Place seam side down in an oiled 9×13 inch baking dish. Spoon tomatillo sauce over enchiladas
- and spread remaining cheese over sauce. Bake for 20 minutes
- or until hot and bubbly.
Prep Time: 1 hr
Cook Time: 45 mins
Total Time: 1 hr 45 mins
Servings: 12