Deliciously Savory Potato And Bean Enchiladas

I love Mexican food, so I was so excited to try out this recipe for Potato and Bean Enchiladas. I had never made enchiladas before, so I was a little nervous, but I was up for the challenge. After all, I figured that if it had potatoes and beans in it, how bad could it be? Well, let me tell you, this recipe was amazing! The combination of flavors was out of this world, and the enchiladas were so creamy and flavorful – I’m definitely making this one again!

Potato and Bean Enchiladas Recipe

Prep Time

45 mins

Cook Time

40 mins

Additional Time

5 mins

Total Time

90 mins


4 servings

Potato and Bean Enchiladas


  • 4 large flour tortillas
  • 2 tablespoons vegetable oil
  • 2 cups mashed potatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • 2 cups grated cheddar cheese
  • 1 can (10 oz) enchilada sauce
  • 1 cup diced tomatoes
  • 1 cup sour cream
  • 1 cup sliced green onions
  • ¼ cup chopped fresh cilantro


  • Preheat your oven to 350 degrees Fahrenheit and lightly grease a 9×13-inch baking dish.
  • Heat the vegetable oil in a large skillet over medium-high heat. Add the mashed potatoes, black beans, cumin, and chili powder and cook, stirring occasionally, until the potatoes are heated through, about 5 minutes.
  • Spread 1/4 cup of the enchilada sauce in the bottom of the prepared baking dish.
  • Divide the mashed potato and bean mixture into 4 equal parts and spread each part evenly over the center of one flour tortilla. Sprinkle each tortilla with 1/2 cup of the grated cheese. Roll up the tortillas into cylinders and place them seam side down in the baking dish.
  • Pour the remaining enchilada sauce over the top of the enchiladas and sprinkle with the remaining cheese.
  • Bake for 40 minutes, or until the cheese is melted and the enchiladas are heated through.
  • Remove from the oven and let cool for 5 minutes.
  • Top with the diced tomatoes, sour cream, green onions, and cilantro. Serve warm. Enjoy!

Nutrition Facts

  • Calories: 350
  • Total Fat: 10g
  • Saturated Fat: 5g
  • Cholesterol: 20mg
  • Sodium: 650mg
  • Total Carbohydrate: 44g
  • Dietary Fiber: 6g
  • Sugars: 2g
  • Protein: 13g
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What is the origin of potato and bean enchiladas?

The origin of potato and bean enchiladas is believed to date back to the 18th century, when corn tortillas were first introduced to Mexico. This dish is thought to have been a combination of beans, potatoes and cheese, all wrapped in a warm corn tortilla.

Since then, potato and bean enchiladas have become a popular dish in many Latin American countries, including Mexico, Guatemala, and El Salvador. It is believed that the dish was first served as a way to make use of leftovers, such as potatoes, but today it is enjoyed by people of all backgrounds.

The traditional recipe of potato and bean enchiladas includes a filling of potatoes, beans, cheese, and spices, all wrapped in a warm corn tortilla and topped with a spicy sauce. These enchiladas are typically served with a side of rice, beans, and salsa.

Today, potato and bean enchiladas remain a popular dish around the world. The simplicity of the dish makes it an easy meal to prepare, and the combination of flavors makes it a delicious and comforting meal.

What are the health benefits of eating potato and bean enchiladas?

Eating potato and bean enchiladas can provide a number of health benefits, including:

  • A boost in fiber intake: Both potatoes and beans are high in fiber, which can help to promote digestive health, lower cholesterol, and reduce the risk of heart disease.
  • Increased protein intake: Potatoes and beans are a great source of plant-based protein, making them a great choice for vegetarians and vegans.
  • Improved bone health: Both potatoes and beans are high in minerals such as calcium and magnesium, which can help to strengthen bones and reduce the risk of osteoporosis.
  • Reduced risk of cancer: Beans are a great source of antioxidants, which can help to reduce the risk of certain types of cancers, such as colon and breast cancer.
  • Improved heart health: Potatoes and beans are high in potassium, which can help to reduce blood pressure and improve overall heart health.
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What tips can be used to make potato and bean enchiladas?

Use pre-made enchilada sauce to save time.

  • Use cooked potatoes that have been cooled and diced or shredded.
  • Use canned refried beans as a filling for the enchiladas.
  • Add other fillings like corn, black beans, or diced bell pepper to the enchiladas for extra flavor and texture.
  • Warm the tortillas in the oven or microwave before filling them with the potato and bean mixture.
  • Layer the enchiladas in a baking dish and pour the enchilada sauce over the top.
  • Sprinkle the top with shredded cheese for a cheesy finish.
  • Bake in the oven for about 20 minutes, or until the cheese is melted and bubbling.

What ingredients are required for potato and bean enchiladas?

Potato and bean enchiladas require a few simple ingredients, including potatoes, beans, enchilada sauce, and cheese. To prepare the enchiladas, you will also need a baking dish, tortillas, and vegetable oil.

The potatoes should be washed and diced into small cubes. You can either roast or boil the potatoes until they are tender. Once the potatoes are cooked and cooled, mix them with the beans.

Next, heat some vegetable oil in a skillet over medium-high heat. Dip the tortillas into the oil to lightly fry them. Place the fried tortillas in the baking dish.

Once the tortillas are in the baking dish, fill each tortilla with the potato and bean mixture. Top each enchilada with some enchilada sauce and cheese.

Bake the enchiladas in the oven at 350 F for about 20-25 minutes, or until the cheese is melted and bubbly. Serve the enchiladas hot, with a side of sour cream, salsa, and guacamole.

What are some possible variations on potato and bean enchiladas?

Potato and Bean Enchiladas can be varied in a number of ways to make them a unique and delicious meal. Some possible variations include adding chili peppers, swapping out the potatoes for sweet potatoes, and changing the type of beans used. Other variations include adding different cheeses, such as cheddar or feta, as well as various toppings like diced onions, tomatoes, and cilantro. Additionally, you can use different types of sauces, such as red enchilada sauce or green tomatillo sauce, to add even more flavor. Finally, for a twist, you could make the enchiladas with a combination of beans and lentils instead of just beans. With all these variations, there are endless possibilities for delicious potato and bean enchiladas.

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What are some other dishes that can be served with potato and bean enchiladas?

Potato and bean enchiladas can be served with a variety of side dishes to complete the meal. Some examples of dishes that pair well with the enchiladas include a crisp green salad, flavorful Mexican rice, roasted vegetables, or a black bean soup.

A green salad is a classic accompaniment to Mexican dishes. Topping the salad with tomatoes, cucumbers, and radishes will add a crunchy texture to the meal. Adding a simple cilantro vinaigrette dressing will enhance the flavors of the salad.

Mexican rice is a traditional side dish that can be served with potato and bean enchiladas. It can be cooked in a variety of ways, such as with chicken broth, tomatoes, and jalapenos. Adding fresh cilantro to the rice at the end will add a fragrant note to the dish.

Roasted vegetables are a great option for a side dish. Try roasting a variety of vegetables, such as sweet potatoes, bell peppers, and zucchini. Season them with a combination of Mexican spices and olive oil for a delicious and healthy side dish.

Finally, a black bean soup is a great way to add a bit of protein to the meal. The soup can be topped with diced tomatoes, avocado, and cilantro for an added layer of flavor.

These side dishes make wonderful additions to potato and bean enchiladas. Try one of these dishes the next time you serve enchiladas and you’ll be sure to have a delicious and satisfying meal.

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