People that know me, know that I LOVE Mexican food. I have never met an enchilada I didn’t like, and am always trying to come up with different combinations. I think my love for Mexican food grew when I was in college. My freshman/sophomore years I worked during the summer in the best Mexican restaurant ever, Sagebrush Cantina, and got to know the food a little too well. Nachos, enchiladas, tortilla soup, sopapilla, flan, queso, flautas….I am drooling just thinking about it. The staff received a heavy discount on the food, which was prepared by a real Mexican staff (who didn’t even speak English), so it made it very difficult not to indulge in everything. The restaurant was very popular, so it was always busy, and there was always a wait which made the 10 hour shifts go by very quickly. I eventually quit, and moved away to California, but I still have a soft spot in my heart for Sagebrush Cantina, and make a point to stop by at least once when I am in Michigan visiting my parents.
So, as you can probably gather, I love making Mexican food. I decided to try out some vegetable enchiladas using potato, which I haven’t tried before. I think they turned out delicious, and with the potato they were very, very filling. I had a little bit of filling left over, and my husband was happy to eat that up with tortilla chips!
- 1 TBS Olive Oil
- 3/4 cup copped onion
- 1/2 cup green pepper
- 1 medium yukon gold potato
- 1 tsp red pepper flakes
- 1 tsp cumin
- 2 gloves garlic minced
- 1 tsp pepper
- 1 cup black beans canned or pre-cooked, I use Bushes reduced sodium
- 3/4 cup refried beans
- 3/4 cup Kraft 2% Mexican blend cheese divided (1/2 cup, 1/4 cup)
- 7-8 whole wheat flour tortillas could also use corn or white floor
- 1 can of Old El Paso Medium Red Enchilada Sauce
- Spoonful of light sour cream or plain greek yogurt
1. Preheat oven to 350 degrees.
2. Heat oil in skillet, and add garlic. Cook 1 minute on medium. Add onion, green pepper, cumin, red pepper flakes, black pepper, and salt, and stir and cook for 1 minute. Add potatoes. Cook for about 5 minutes, until potatoes are soft. Add black beans, and refried beans and combine until well blended. Add 1/4 cup of cheese and mix.
3. Put just enough enchilada sauce in a baking dish to cover the bottom (probably 1/4 cup). Take a tortilla, fill with mixture, roll, and place into dish. Repeat until your dish is full (they should be side by side pressing against each other), 6-8 enchiladas. Top with remaining sauce and remaining cheese.
4. Cover with foil and bake for 15-20 minutes or until cheese is melted.
5. Serve with a dollop of sour cream or greek yogurt.
Weight Watchers points: 6 points per enchilada