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
- 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
- Avocado, sliced
- Lime wedges
- Cilantro, minced
- Preheat the oven to 350 degrees.
- 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.
- 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.
- Add in the potatoes. Cook for about 10 minutes until all the liquid is absorbed.
- Coat the bottom of a casserole dish with the salsa verde.
- 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.
- Pour the enchilada sauce on top of the tortillas. Use a spoon to spread the sauce evenly across the enchiladas.
- Add the remaining salsa verde on top and swirl to combine.
- Bake for 20 minutes until heated through.
- Serve with more salsa verde, sliced avocado, lime wedges, and chopped cilantro.