Saturday, May 21, 2011

Potato and Black Bean Enchiladas



In an attempt to use up food that's been in the freezer, refrigerator, cabinets, vegetable bin, and pantry a while, I've been coming up with some new and, sometimes, interesting dishes. Today I had some corn tortillas,  potatoes, and cheese slices to use up, so I created this tasty dish!

POTATO AND BLACK BEAN ENCHILADAS

2 large baking potatoes
2 tablespoons olive oil
3 tablespoons milk
1 can black beans, rinsed and drained
1 medium onion, chopped
1 package taco seasoning mix (I make my own - see recipe below)
2 cans enchilada sauce (I make my own - see recipe below)
14 (6-inch) corn tortillas
shredded cheddar cheese or cheese slices (I was out of shredded cheese, but I had plenty of fat-free slices on hand)

Preheat oven to 375 degrees. Spray a 13x9 baking dish with pan spray and set aside.

Place peeled and cubed potatoes in a small amount of water in a saucepan and cook until tender; drain. With a mixer or Kitchen Aid whip potatoes, olive oil, and milk together. To this add rinsed and drained black beans, onion, and taco seasoning and mix together well.

Put a small amount of enchilada sauce in the 13x9-inch pan to coat the bottom, then fill tortillas with potato and bean mixture, roll, and place in pan. Top with the rest of the enchilada sauce and cheese. Bake uncovered in the preheated oven until heated through and cheese is bubbly (20 to 30 minutes).


TACO SEASONING MIX

2 teaspoons instant minced onion
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cornstarch
1/2 teaspoon crushed dried red pepper
1/2 teaspoon instant minced garlic
1/4 teaspoon dried oregano
1/2 teaspoon ground cumin

Combine all ingredients in a small bowl until evenly distributed. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label. Store in a cool, dry place. Use within 6 months. Makes 1 package (about 2 tablespoons) TACO SEASONING MIX. To make additional packages increase ingredient amounts proportionately.


ENCHILADA SAUCE

1/4 canola oil

2 tablespoons flour
1/4 cup chili powder
1 (8 oz.) can tomato sauce
1 1/2 cups water
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt to taste

Heat oil in skillet over medium-high heat. Stir in flour and chili powder; reduce heat to medium, and cook until lightly browned, stirring constantly to prevent burning; reduce heat. Mix the tomato sauce, water, cumin, garlic powder, onion powder, and salt, and gradually add to the chili powder, flour, and oil mixture. Continue cooking and stirring over medium heat until sauce begins to bubble and is slightly thickened.

3 comments:

  1. Yummy, I'd be knocking on your door for dinner but I live across the world..LOL. Greetings from Queensland Australia,

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  2. yum.......all sounds delicious!
    You can fix supper anytime you want! I'll enjoy.

    God bless,
    d from homehaven

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  3. It looks really yummy. I would never have thought to use potatoes in enchiladas but it seems like a tasty combination.

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