Monday, 16 February 2009

Potato and Bean Enchilada

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Some people are of the (misguided) opinion that potatoes are boring, but they are so not. I love them, they are filling and versatile and go with with just about anything.

Since moving into a flat on my own last summer I have found that I eat less and less meat. I guess there are two reasons for that. Firstly, good meat is expensive and I refuse to buy cheap reconstituted, saline injected or poorly-treated-whilst-alive meat and secondly a lot of my favourite meat dishes, such as roasts, stews, and pies are obviously not really that single friendly, especially since I only have a minute freezer.

So, that's were this recipe comes in. I love Mexican/Tex-Mex food, but of course many of the popular dishes contain, beef, minced beef or chicken, which I don't always have around. Kidney beans, potatoes, onions, passata, fresh coriander and flour tortillas however are usually to be found somewhere in my store cupboards and they make this great dish. I promise that even the biggest carnivore won't really miss the meat in this one. I scale the recipe down of course, but I have posted the original, which serves four people.

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Potato and Bean Enchilada (serves 4)

1/4 cup olive oil
1 onion, sliced
2 garlic cloves, minced
1 red cayenne pepper
1 teaspoon ground cumin
1 1/2 cup vegetable stock
2 cups passata
2 teaspoons cornflour
1 large tomato, cubed
1 (14 ounce) can red beans, drained
4 large potatoes, boiled, skin on, cubed
2 tablespoons fresh coriander, chopped
1 cup grated cheese
8-12 flour tortillas

In a saucepan, heat the oil over medium heat and fry the onion, until beginning to soften.

Add the garlic, cayenne pepper and cumin and fry for a further two minutes.

Add the vegetable stock and passata,and let simmer for 5 minutes.

Mix the cornflour with a bit of cold water and add to the sauce while stirring. Continue to simmer for a minute or so and allow to thicken. Remove from heat and set aside.

In a bowl, mix the tomato, beans, potatoes, coriander and cheese.

Divide this mixture between the tortillas, cover with a large tablespoon of the sauce and roll up.

Place the enchiladas, seam side down in a lightly oiled large square oven dish.

Pour the rest of the sauce over the top of the enchiladas (if you want you can add a little more cheese too) and cook in the oven at 180C/Gas 4 for 20 minutes.

13 comments:

Katiecakes said...

These look delish, I love Mexican food too so these will have to go on my usual tex mex rotation :)

Katie xox

Susan said...

YUMMM!! Those look really good, Sylvie!

Jan said...

Love the idea of potatoes Sylvie! They look really good!
I will give these a go as I always have minced beef but frozen solid in the freezer!

maninas said...

I love your enchilladas, Sylvie. Yum!

Alex said...

My dad always says "intelligent people are never bored" perhaps the same could be said for cooks?!

Potatoes are only boring if you do boring things with them - so unlike your enchiladas! (Which look delish)

Sam said...

I'm with you on refusing to eat cheap, nasty meat and what's the point when you can make delicious meals like this without it.

Sue said...

Craig loves Mexican I on the other hand didn't really care for it too much until I went to Mexico last year. I ate some really lovely meals and have tried to duplicate some of them. Your potatoe and bean enchiladas Sylvie look yummy.

Marie said...

Your enchiladas look delicious Sylvie!! I made chicken ones the other day but will have to give your tasty looking version a try!

Anne said...

They sound and look very tasty, lovely and colourful!

aforkfulofspaghetti said...

I never make this stuff, and I've no idea why, 'cos I love eating it! Your post is a spur...

Chelsea said...

Mmmmmm. Potatoes do lend themselves quite nicely to those Mexican flavors.

Sara said...

I just love enchiladas, yours look especially good!

Annie said...

I am going to try these:)