I love to make enchiladas because they are simple. Simple ingredients and simple to prep. All you have to do is make your filling, stuff tortillas, and bake! Anyone can do that. This recipe is made almost entirely out of my pantry staples. It’s easy to add to the end of my weeks meal planning because I generally don’t need many ingredients.
Using a pre-made sauce makes this dish very simple to put together. I like to make my own sauces, but don’t always have time. If you have time to give it a try I recommend one of these:
Red Enchilada Sauce from Mexican Food Journal
Homemade Enchilada Red Sauce from Simply Scratch
Chipotle Tomato Sauce from Naturally Ella
I like to use multiple styles of beans in this recipe, just to keep things interesting. It all started one time making this dish. I cook all my beans at home and freeze them in can sized portions. I forgot that I had already used half my can of black beans from the freezer and poured the remainder into the filling. It was obvious that there wasn’t enough beans and I did a palm to forehead, duh! I simply mixed in some pinto beans to fill out the can, and we loved the resulted increase in textures. This recipe will work just fine if you use a single can of beans, but recommend two types. Enjoy!
- A splash of olive oil
- 1 large russet potato, diced
- ½ cup onion, chopped
- 2 garlic cloves, minced
- 1 cup red kidney beans, cooked or from a can
- ½ cup black beans, cooked or from a can
- ½ cup salsa
- 1 ½ cups red enchilada sauce (12 oz, Divided)
- 4 – 8 inch whole wheat tortillas
- 1 cup Mexican cheese blend, divided
- Preheat oven to 400°F.
- In a skillet, cook potato in a splash of olive oil until soft and cooked through, stirring frequently.
- Add onion and garlic to potato and cook 2-3 more minutes or until onion starts to turn translucent.
- Remove from heat and stir in beans, slightly mashing the potato and beans with the back of a spoon. Mix in salsa, ¼ cup enchilada sauce and ¼ cup cheese.
- Poor another ¼ cup enchilada sauce into the bottom of a 9x9 inch baking dish. Swirl to coat.
- Spoon a quarter of the filling down the center of a tortilla, roll and place seam side down in the prepared baking dish. Repeat with remaining tortillas.
- Pour the remaining enchilada sauce down the center of the enchiladas and top with remaining cheese.
- Bake in the preheated oven for 20 minutes, or until cheese starts to brown and sauce is bubbly.
- Let enchiladas cool for 5-10 minutes before serving.
