Hi all,
The other evening I made bean and potato enchiladas and they were quite
yummy. Even my picky 10 year old loved them!
5 small potatoes, cubed
1 1 pound can beans of choice, drained and rinsed (I used pinto)
3 cloves garlic, pressed
1 t. (or so) oregano cilantro would have been better, but I didn't have
any)
1 t. cumin
salt to taste
12 corn tortillas
8 oz. fat free cheddar cheese, shredded
10 oz enchialada sauce, picante sauce, taco sauce, whatever (I used
canned green enchialada sauce because that is what I had on hand)
Boil potatoes in just enough water to barely cover them. When they are
about half done add the beans, garlic, oregano, cumin, and salt. Boil
vigorously to reduce the water a bit and finish cooking the potatoes.
When potatoes are done, pour off water inot the sauce of choice. Put 2
T. or so of the bean and potato mixture on a tortilla, roll and place in
a baking pan. I softened each tortilla with warm water, but dipping
them in warmed sauce would work too. When finished rolling tortillas,
pour sauce over enchiladas and sprinkle with shredded cheese. Place in
oven till cheese is melted. Remove from oven and eat with salsa or pico
de gallo.
Onion would have been good in these also, but my daughter hates onion
and I didn't feel like fighting. :-D
A while back someone recommended Better Than Bouillon paste as a stock
substitute. Well my local grocery store only carried the beef and
chicken versions, but I requested the vegetable version which they
ordered. In fact they ordered and entire case of it. I bought 3 jars
of it to try and I gave two of them to friends. We all like it very
much. I plan to go back and buy the rest of the case for us. It has a
fresher taste than the little cubes and is less oniony then other
brands. I know that homemade stock is best, but some of us don't have
the time to make fresh, and the rest of us are too lazy (me.)
Bye,
Michelle
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Michelle Morley and Rod Sheumaker
Colorado Springs, Colorado
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