Make Ahead Meals: Potato, Black Bean & Avocado Enchiladas
Alright, I'll just come out and say it... I'm a potato hoarder. I don't know how this always happens but on any particular day I have mountains of potatoes in my pantry so I'm always looking for a way to use them. I love a good potato taco so I figured they'd be just as good in enchiladas. Add in black beans & avocado and you won't even miss the meat in these enchiladas!
3 russet potatoes, peeled and cubed
1/4 cup olive oil
1 red onion, diced
1 can black beans, drained and rinsed
3 garlic cloves
1 tablespoon cumin
2 tablespoon chili powder
1/2 teaspoon red cayenne pepper
Salt, to taste
Pepper, to taste
1 bunch cilantro, minced
Juice of 1 lime
1 cup pepper jack cheese, shredded
28 oz can of your favorite enchilada sauce
1 4oz can diced green chilies
Green onions and minced cilantro, for garnish
Preheat oven to 375 degrees.
Add potatoes to a large pot and cover with water. Bring pot to a boil and simmer until potatoes are fork tender, approximately 10 minutes. Drain potatoes and set aside.
While potatoes are boiling, heat olive oil in a large skillet over medium heat. Add red onion, black beans, cumin, chili powder, red cayenne pepper, salt, and pepper to the pan. Sauté for 5-7 minutes. Begin to mash the black beans as they cook.
Add potatoes, avocados, cilantro, and juice of 1 lime to skillet and mash until combined. Mix in pepper jack cheese.
Heat tortilla on stove top or in microwave to make pliable. One by one, take a tortilla, place potato mixture inside. Roll up each tortilla and place seam side down in a greased baking pan. Repeat until pan is full of tortillas.
Pour enchilada sauce over tortillas. Top with green chilies and smother with your favorite enchilada sauce. Sprinkle more pepper jack cheese on top.
Bake in pre-heated oven for 30 minutes or until heated through and the cheese is bubbling on top. Garnish with chopped green onions and cilantro.
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