Latin American Mexican Main Dishes Enchilada Recipes Bean Potato Enchiladas 4.4 (63) 47 Reviews 5 Photos This sounds strange, but it's really, really good. I came up with this when I was craving Mexican food and we didn't have may traditional ingredients in the house. It came out great, and it received rave reviews. Submitted by LauraKKH Updated on May 5, 2021 Save Rate Print Share Close Add Photo 5 5 5 Prep Time: 30 mins Cook Time: 30 mins Total Time: 1 hr Servings: 8 Yield: 1 - 9x13 inch dish Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 8 servings 2 medium baking potatoes, peeled and cubed 2 tablespoons olive oil 3 tablespoons milk 1 (15 ounce) can pinto beans, rinsed and drained 1 medium onion, chopped 1 (1.25 ounce) package taco seasoning mix 24 (6 inch) corn tortillas 8 ounces thinly sliced Monterey Jack cheese 1 (10 ounce) can enchilada sauce ¼ cup salsa ½ cup shredded Cheddar cheese Directions Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish with vegetable oil spray. Place potato cubes into a saucepan of lightly salted water. Bring to a boil, then cook for 15 minutes, or until tender. Drain potatoes, and return them to the pan. Pour in olive oil and milk; whip potatoes until smooth using a hand mixer. Once the potatoes are smooth, use a spoon to stir in the pinto beans, onion, and taco seasoning mix. Place a small skillet over medium heat, and coat with oil or cooking spray. One at a time, heat tortillas until pliable. Place a heaping spoonful of the potato and bean mixture onto each tortilla, then place a slice of Monterey Jack cheese over the bean mixture. Roll up tortillas and place them seam side down in the prepared baking dish. Spoon enchilada sauce and salsa over the rolled tortillas. Bake for 20 minutes, uncovered, in the preheated oven. Remove from the oven, and sprinkle Cheddar cheese over the top. Return to the oven for 10 minutes, or until cheese is melted and bubbly. Save Print I Made It Nutrition Facts (per serving) 475 Calories 22g Fat 55g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 475 % Daily Value * Total Fat 22g 28% Saturated Fat 11g 53% Cholesterol 48mg 16% Sodium 732mg 32% Total Carbohydrate 55g 20% Dietary Fiber 8g 28% Total Sugars 3g Protein 17g 34% Vitamin C 9mg 10% Calcium 374mg 29% Iron 2mg 12% Potassium 502mg 11% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.