Yum! Enchiladas are so versatile.
Despite it's bad rap as a "filler carbohydrate," potatoes contain 2.1g of protein and 1g of fiber, 110 calories and NO FAT. They also amazingly have 45% of the daily recommended value for Vitamin C.
Instant mashed potatoes (use soy milk as sub for regular milk and leave out salt and butter) can also be used in place of roasted potatoes. For those with extra time (or better planning! lol), roast potatoes in the oven for fuller flavor.
2 tbps water/oil (for sauteing potatoes)
3 potatoes, peeled and chopped into 1/2" cubes
2 carrots, peeled and shredded (using a cheese grater)
1/2 - 1 red onion, chopped
1 1/2 cup corn
1 cup cilantro, chopped
1 cup salsa
2 - 15oz cans black beans, drained and rinsed.
1 - 12 count package whole wheat tortillas, or healthy tortillas such as spinach & tomato.
1 - 10oz can enchilada sauce
Optional cheese and sour cream.
Preheat oven to 350 F and grease 13"x9" baking dish.
Heat water/oil. Add potatoes, carrots, onions. Saute until soft. Add corn, cilantro, and salsa. Saute until cilantro is soft. Add black beans and heat through.
Briefly heat entire package of tortillas in microwave (I do 20 sec on a 600watt microwave). Warming the tortillas help make them more pliable for folding so they do not tear as easily. Scoop approximately 1 cup of mixture into 1 tortilla, roll, and place into baking dish. Continue filling remaining package of tortillas.
Open can of enchilada sauce and cover tops of tortillas. Using a basting brush helps spread sauce evenly. The more sauce the better.
Optional: sprinkle cheese and lightly drizzle sour cream over top of enchiladas for a more desirable look.
Cook for 30 minutes or until sauce is bubbly. Serve with fresh cut limes, and sliced avocados. Enjoy!
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