potatoes Archives | Stephanie Dreyer

potatoes Archives | Stephanie Dreyer

December 15, 2018

These Black Bean and Potato Enchiladas are my favorite Mexican food! I love me some tacos, and tamale pie was a special treat as a kid, but these enchiladas are my comfort food.

With both red and green sauces, they look especially festive for the holidays, but they’re tasty enough to eat all year long.

One of the reasons I love these black bean and potato enchiladas so much is that they use one of my favorite meal prep tips: Repurpose leftovers. That’s actually how this recipe originated.

I had made roasted potatoes for dinner as a side dish one night and had tons of leftovers. I jazzed up some canned beans and folded them into a batch of these enchiladas.

The whole family loved them so much that I knew I had a winning recipe. I hope you and your family enjoy them!

Black Bean and Potato Enchiladas

Serves 4-6

Ingredients:

  • 2 cans black beans
  • 4 cloves garlic, chopped
  • Juice of 1 lemon
  • 2 teaspoons cumin
  • 2 teaspoons salt
  • 3 cups baby potatoes, quartered
  • 12 corn tortillas
  • 2 jars salsa verde (plus additional for serving, if desired)
  • 1 can red enchilada sauce

To serve:

  • Avocado, sliced
  • Lime wedges
  • Cilantro, minced

Directions:

  1. Preheat the oven to 350 degrees.
  2. Place the potatoes on a baking sheet and toss with 1 tablespoon of olive oil, 1 teaspoon of salt, and a ½ teaspoon of freshly ground pepper. Roast for 30 minutes.
  3. When potatoes are done cooking, empty the black beans and their liquid into a large skillet. Stir in the garlic, lemon juice, cumin, and salt.
  4. Add in the potatoes. Cook for about 10 minutes until all the liquid is absorbed.
  5. Coat the bottom of a casserole dish with the salsa verde.
  6. Heat the corn tortillas on each side until pliable (about 20-30 seconds). Take each one and spoon a heaping amount of filling into it and roll seam side down. Continue with all tortillas.
  7. Pour the enchilada sauce on top of the tortillas. Use a spoon to spread the sauce evenly across the enchiladas.
  8. Add the remaining salsa verde on top and swirl to combine.
  9. Bake for 20 minutes until heated through.
  10. Serve with more salsa verde, sliced avocado, lime wedges, and chopped cilantro.

 

Black-Bean-and-Potato-Enchiladas

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I find the simplest recipes are usually the most delicious. Just a few quality ingredients and some fresh herbs. That’s really all you need to make delicious food. These herb roasted potatoes are just that. They are hearty and filling, but with just a drizzle of olive oil, they aren’t greasy or fattening.

I sprinkle rosemary and thyme over the potatoes and butternut squash, but sage would also taste delicious. I use garlic powder in addition to fresh garlic because I like these garlicky! You could also use a lemon pepper to change things up. Garnish with fresh Italian parsley for a pretty presentation. Have fun with these and make them your own!

Herb Roasted Potatoes & Butternut Squash

Ingredients

  • 2 sweet potatoes , peeled and cubed
  • 1 package peeled and cubed butternut squash
  • 2 Russet potatoes or 4 Yukon gold potatoes , peeled and cubed
  • 2 tablespoons extra virgin olive oil
  • 3-4 cloves garlic , minced
  • 1 tablespoon garlic powder
  • 2 tablespoons fresh rosemary , finely chopped
  • 2 tablespoons fresh thyme , finely chopped
  • Salt and pepper , to taste

Instructions

  1. Place the potatoes and butternut squash on a baking sheet.
  2. Drizzle with the olive oil. Sprinkle with the herbs, garlic powder, salt and pepper.
  3. Roast at 400 degrees for about 30 minutes.


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