Salsa Verde Vegetarian Enchilada
| Prep Time: 25 min | Serves: 6 |
| Cooking Time: 20 min | Yield: 15 enchiladas |
Vegetarian enchiladas which can be made with or without cheese.
Ingredients
- 1 lb Baking Potato
- 15 oz Pinto Beans
- 15 White Corn Tortillas
- 3 cups Tomatillo Salsa Verde-mags
- 1 lb Tomatillos
- 2 cups Onions
- 2 tsp Ground Cumin
- 2 Jalapeno Pepper
Directions
Chop potato. Bake at 400 for 20 minutes or until soft. Place tomatillos & chopped onion into boiling water. Cover & let sit for 10 minutes. Soften corn tortillas by frying for a few seconds in oil. Core the tomatillos once cooked. Place tomatillos, onion & chopped jalapenos into the blender & blend until liquid. Mix potatoes, pinto beans & store bought salsa verde with 1/2 lb of queso fresco (if cheese is desired). Fill tortillas with the potato/bean mixture & roll up. Place in a casserole dish seam side down. Top with the tomatillo mixture and another 1/2 lb of cheese (if using cheese). Bake at 400 for 23 minutes or until the tomatilla sauce is bubbly.