Mashed Potato Black Bean Enchiladas
Transform your dinner routine with these irresistible Mashed Potato Black Bean Enchiladas! This unique vegetarian recipe combines the creamy comfort of fluffy mashed potatoes with the bold flavors of seasoned black beans, all wrapped in soft flour tortillas and smothered in tangy enchilada sauce. Topped with melted cheddar or Monterey Jack cheese and garnished with fresh cilantro, these enchiladas offer a delicious twist on classic Mexican-inspired cuisine. Easy to assemble and ready in under an hour, they’re perfect for weeknight dinners or casual entertaining. Serve with a dollop of sour cream for a satisfying, flavor-packed meal that’s sure to please everyone at the table!
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Recipe Information
Ingredients
- 3 large Russet potatoes
- 2 tablespoons Butter
- 0.25 cup Milk
- 1.5 teaspoons Salt
- 1 15-ounce can Black beans (drained and rinsed)
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Garlic powder
- 8 Flour tortillas (8-inch)
- 2 cups Enchilada sauce (red or green)
- 1.5 cups Shredded cheese (cheddar or Monterey Jack)
- 0.25 cup Fresh cilantro (chopped, for garnish)
- 0.5 cup Sour cream (optional, for serving)
Instructions
Peel and chop the russet potatoes into 1-inch cubes. Place them in a pot of salted water and bring to a boil. Cook for 15-20 minutes, or until the potatoes are fork-tender.
Drain the potatoes and mash them with butter, milk, and 1 teaspoon of salt until smooth and creamy. Set aside.
In a mixing bowl, combine the black beans, ground cumin, chili powder, garlic powder, and 0.5 teaspoon of salt. Stir well to coat the beans in the spices.
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Spread 1/3 cup of enchilada sauce over the bottom of the baking dish.
Lay a tortilla flat on a clean surface. Spread about 3 tablespoons of mashed potatoes down the center of the tortilla. Top with 2 tablespoons of the black bean mixture and a sprinkle of shredded cheese.
Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas, mashed potatoes, bean mixture, and cheese.
Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle the top with the remaining cheese.
Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the enchiladas rest for 5 minutes before serving.
Garnish with chopped fresh cilantro and serve with sour cream, if desired. Enjoy!
Nutrition Facts
Calories |
828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 2324 mg | 101% | |
| Total Carbohydrate | 105.6 g | 38% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 8.1 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 532 mg | 41% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1455 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
