Go Back
Print

Bean and Potato Enchiladas

Ingredients

  • 1 TBS Olive Oil
  • ¾ cup copped onion
  • ½ cup green pepper
  • 1 medium yukon gold potato
  • 1 teaspoon red pepper flakes
  • 1 teaspoon cumin
  • 2 gloves garlic minced
  • 1 teaspoon pepper
  • 1 cup black beans canned or pre-cooked, I use Bushes reduced sodium
  • ¾ cup refried beans
  • ¾ cup Kraft 2% Mexican blend cheese divided (½ cup, ¼ 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

Instructions

  1. 1. Preheat oven to 350 degrees.
  2. 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 ¼ cup of cheese and mix.
  3. 3. Put just enough enchilada sauce in a baking dish to cover the bottom (probably ¼ 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. 4. Cover with foil and bake for 15-20 minutes or until cheese is melted.
  5. 5. Serve with a dollop of sour cream or greek yogurt.

Recipe Notes

Weight Watchers points: 6 points per enchilada