Potato and Bean Enchiladas

Potato and Bean Enchiladas

1 medium baking potato, peeled and diced
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp garlic salt
1/2 tbsp ketchup
1/2 pound tomatillos, husks removed
1/2 red onion, chopped
1/2 bunch cilantro, coursely chopped
1 can pinto beans (15 oz)
4 oz queso fresco cheese, crumbled
8 small corn tortillas
Cooking oil

1. Pre-heat oven to 400 degrees.
2. Mix diced potatoes with cumin, chili powder, garlic salt and ketchup. Place in an oil lined baking pan and bake for 25 minutes, or until tender. Remove from pan and add beans, 1/2 the cilantro, and 1/2 of cheese crumbles.
3. Meanwhile, boil tomatillos and onions for 10 minutes. When cooled, put in food processor with remaining cilantro and process until smooth.
4. Lightly oil frying pan on medium heat and warm each tortilla until soft, about 15 seconds per side.
5. Fill each tortilla with potato/bean mixture and place seem side down in an oil lined 8 x 8 pan. Cover with tomatillo sauce and sprinkle with remaining cheese. Bake for 20 minutes.

Notes: This makes enough for 2 people, but can easily be doubled to feed more. If you don't have a food processor, a blender should work fine to make the enchilada sauce. This is a pretty time consuming recipe, but one we really enjoy!

Recipe Origination: "Allrecipes.com" with minor tweaks