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.



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.