Potato and Bean Enchiladas

Ingredients and Weight:

• 12 medium-sized potatoes (Russet or Yukon Gold)
• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 can (15 ounces) red kidney beans, rinsed and drained
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 (12-ounce) jar salsa
• 1 (10-ounce) can diced tomatoes with green chilies
• 1 (4-ounce) can diced green chiles
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 12 corn tortillas
• 1 cup shredded cheddar cheese
• 1/2 cup chopped cilantro
• Sour cream, for serving (optional)

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Difficulty Level: 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
2. Peel and boil potatoes until tender.
3. While potatoes are cooking, heat a large skillet over medium heat. Add onion, bell pepper, and garlic and cook until softened.
4. Add black beans, kidney beans, salsa, tomatoes, green chiles, cumin, chili powder, salt, and black pepper to the skillet. Bring to a simmer and cook for 10 minutes, or until heated through.
5. Drain the potatoes and mash them.
6. Spread 1/2 cup of the bean mixture down the center of each tortilla. Top with 1/4 cup mashed potatoes and 1/8 cup shredded cheddar cheese.
7. Roll up the tortillas and place them seam side down in a greased 9x13-inch baking dish.
8. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
9. Top with chopped cilantro and sour cream, if desired.

Nutritional Information:

• Calories: 290
• Fat: 10g
• Saturated fat: 5g
• Cholesterol: 20mg
• Sodium: 680mg
• Carbohydrates: 40g
• Fiber: 8g
• Protein: 15g

Dish Characteristics:

• Flavorful and satisfying
• Vegetarian-friendly
• Easy to prepare
• Perfect for a crowd

User Comments:

• "These enchiladas are a hit with my family! They're easy to make and always a crowd-pleaser." - Emily
• "I love that these enchiladas are vegetarian. They're so flavorful and filling." - Sarah
• "I've made these enchiladas several times, and they're always a hit. The combination of potatoes and beans is delicious." - John

Special Precautions and Tips:

• Be careful not to overcook the potatoes or they will become mushy.
• If you don't have a tortilla press, you can use a rolling pin to flatten the tortillas.
• To make the dish even cheesier, add 1/2 cup of shredded Mexican cheese blend to the bean mixture.
• Serve the enchiladas with your favorite toppings, such as sour cream, salsa, or guacamole.