bean and potato enchiladas

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A quick and simple dish. Serves 4 but can be multiplied to feed a crowd. Garnish or dip with guacamole, sour cream or salsa.

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Ingredients [?]

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  • add   2 tablespoons fresh coriander or fresh parsley
  • add   8-12 tortillas
  • add   2 teaspoons cornstarch
  • add   1/4 cup olive oil
  • add   1 cup tomato juice
  • add   1 (14 ounce) can red beans
  • add   1 cup vegetable stock
  • add   1 onion
  • add   1 teaspoon ground cumin
  • add   1 red cayenne pepper
  • add   1 tomato
  • add   4 large potatoes
  • add   2 garlic cloves
  • add   1 cup monterey jack cheese


  1. In a saucepan, heat the oil over medium heat and saute the onion, garlic, hot pepper and cumin for 2 minutes.Add the vegetable stock and tomato juice,and let simmer for 5 minutes.
  2. Mix the cornstarch with a bit of cold water and add to the sauce while stirring.Remove from heat and set aside.
  3. In a bowl, mix the tomato, beans, potatoes, coriander and cheese.Divide this mixture among the tortillas, cover with a large tablespoon of the sauce and roll up.Place the enchiladas in a lightly oiled rectangular ovenproof dish.
  4. Cover the enchiladas with the remainder of the sauce and cook in the oven at 350 F for 15-20 minutes.Serve immediately accompanied with your favourite garnish or dip.