Bean Potato Enchiladas

Recipe View Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish with vegetable oil spray. (5 minutes)

Recipe View Place potato cubes into a saucepan of lightly salted water. Bring to a boil over high heat, then reduce heat and cook for 15 minutes, or until potatoes are fork-tender. Drain potatoes thoroughly, and return them to the pan. (20 minutes)

Recipe View Pour in olive oil and milk; whip potatoes until smooth using a hand mixer or potato masher. Once the potatoes are smooth, stir in the pinto beans, onion, and taco seasoning mix until well combined. (5 minutes)

Recipe View Place a small skillet over medium heat, and lightly coat with oil or cooking spray. One at a time, heat tortillas for 10-15 seconds per side, until pliable. This prevents them from cracking when rolled. (10 minutes)

Recipe View Place a heaping spoonful of the potato and bean mixture onto each tortilla, then top with a slice of Monterey Jack cheese. Roll up tortillas tightly and place them seam side down in the prepared baking dish. (20 minutes)

Recipe View Spoon enchilada sauce and salsa evenly over the rolled tortillas. (5 minutes)

Recipe View Bake for 20 minutes, uncovered, in the preheated oven. Remove from the oven, and sprinkle Cheddar cheese evenly over the top. (25 minutes)

Recipe View Return to the oven for 10 minutes, or until cheese is melted, bubbly, and lightly browned. Let cool for a few minutes before serving. (10 minutes)