Potato and Bean Enchiladas
The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!
Ingredients:
1 lb potatoes, peeled and diced
1 tsp cumin
1 tsp chili powder
1 tsp salt
1 Tbsp ketchup
1 lb fresh tomatillos, husks removed
1 large onion, chopped
1 bunch fresh cilantro, coarsely chopped, divided
2 (12 oz) packages of corn tortillas
1 (15.5 oz) can pinto beans, drained
1 (12 oz) package queso fresco
oil for frying
Instructions:
Preheat oven to 400°F (205°C). iN a bowl, toss diced potatoes together with cumin, chili powder, salt and ketchup, and place in an oiled baking dish. Bake in the preheated oven for 20 to 25 minutes, or until tender.
Meanwhile, boil tomatillos and chopped onion in water to cover for 10 minutes. Set aside to cool. Once cooled, puree with half of the cilantro until smooth.
Fry tortillas individually in a small amount of hot until soft.
Mix potatoes together with pinto beans, half the cheese, and half the cilantro. Fill tortillas with potato mixture and roll up. Place seam side down in an oiled 9X13-inch baking dish. Spoon tomatillo sauce over enchiladas, and spread remaining cheese over sauce. Bake for 20 minutes or until hot and bubbly.
Serves 12.
From allrecipes.com