Tomatillo-Smothered Potato & Pinto Bean Enchiladas

1. 1

   Preheat the oven to 400 degrees F (205 degrees C). In a bowl, toss the diced potatoes with the cumin, chili powder, salt, and ketchup, then place them in an oiled baking dish. Bake in the preheated oven for 20 to 25 minutes, or until tender.

2. 2

   Meanwhile, boil the tomatillos and chopped onion in enough water to cover for 10 minutes. Set aside to cool. Once cool, puree with half of the cilantro until smooth.

3. 3

   Fry the tortillas one at a time in a small amount of hot oil until soft.

4. 4

   Mix the potatoes with the pinto beans, 1/2 cheese, and 1/2 cilantro. Fill the tortillas with the potato mixture and roll them up. Place seam side down in an oiled 9x13 inch baking dish. Spoon the tomatillo sauce over the enchiladas and sprinkle the remaining cheese over the sauce. Bake for 20 minutes, or until hot and bubbly.

• Calories 272.99 kcal Moderate
• Protein 12.34 g Good Source
• Carbs 36.26 g Moderate
• Total Fat 8.95 g Moderate
• Saturated Fat 4.28 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 25.24 mg Moderate
• Sodium 383.52 mg Moderate
• Fiber 4.6 g Moderate
• Sugar 3.87 g Moderate
• Added Sugar 0.28 g Low Source
• Calcium 210.88 mg Moderate
• Iron 1.21 mg Low Source
• Potassium 381.64 mg Low Source
• Vitamin A 84.6 mcg_rae Low Source
• Vitamin C 6.33 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Corn 🌽
• Onions 🧅