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Black Bean Potato Green Chile Enchiladas
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Serves 6
Vegetarian-style and absolutely delicious!
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Ingredients:
2 tablespoons vegetable oil
1 russet potato, peeled and diced
2 cloves garlic, minced
1/2 cup chopped onion
1 teaspoon salt
1/2 teaspoon ground black pepper
1 can black beans, drained and rinsed, 15 oz.
1 can diced green chilies, 4 oz.
1 can olives sliced, 3.8 oz.
1 can green enchilada sauce, 28 oz.
12 corn tortillas, warmed, 6-inch
3 cups grated sharp cheddar cheese
Directions:
Preheat oven to 350° F. Grease an 8x8 baking dish with a cooking spray.
Drizzle the vegetable oil into a frying pan. Bring to medium heat. Once hot, add the potatoes, garlic, and onion. Season with salt and pepper. Stir and cook until the potatoes are lightly browned and crispy. Then stir in black beans, green chilies and olives. Remove from heat.
In a separate saucepan, warm the enchilada sauce over low heat.
Pour a small amount of the green enchilada sauce into bottom of the baking dish.
Fill each tortilla with the potato mixture and sprinkle on half of the cheese. Roll the tortillas up and arrange them in the baking dish. Pour the remaining green enchilada sauce over top.
Sprinkle the remaining cheese over the enchilada sauce and add the olives.
Cover the baking dish with foil and bake for 1 hour.
Remove from the oven. Transfer the enchiladas to serving plates and enjoy!
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Black Bean Potato Green Chile Enchiladas
Serves 6
Ingredients:
2 tablespoons vegetable oil
1 russet potato, peeled and diced
2 cloves garlic, minced
1/2 cup chopped onion
1 teaspoon salt
1/2 teaspoon ground black pepper
1 can black beans, drained and rinsed, 15 oz.
1 can diced green chilies, 4 oz.
1 can olives sliced, 3.8 oz.
1 can green enchilada sauce, 28 oz.
12 corn tortillas, warmed, 6-inch
3 cups grated sharp cheddar cheese
Directions:
Preheat oven to 350° F. Grease an 8x8 baking dish with a cooking spray.
Drizzle the vegetable oil into a frying pan. Bring to medium heat. Once hot, add the potatoes, garlic, and onion. Season with salt and pepper. Stir and cook until the potatoes are lightly browned and crispy. Then stir in black beans, green chilies and olives. Remove from heat.
In a separate saucepan, warm the enchilada sauce over low heat.
Pour a small amount of the green enchilada sauce into bottom of the baking dish.
Fill each tortilla with the potato mixture and sprinkle on half of the cheese. Roll the tortillas up and arrange them in the baking dish. Pour the remaining green enchilada sauce over top.
Sprinkle the remaining cheese over the enchilada sauce and add the olives.
Cover the baking dish with foil and bake for 1 hour.
Remove from the oven. Transfer the enchiladas to serving plates and enjoy!
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