Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
skinmyknee, 12/23/07
Mashed Potato EnchiladasIngredients (use vegan versions): 1 package corn tortillas
1 can refried beans
1 can black beans
4 servings prepared instant or fresh mashed potatoes
1 can sliced black olives
1 large can enchilada sauce
Directions:Preheat oven to 425 degrees Fahrenheit /220 Celsius. Pour enough enchilada sauce to just cover bottom of glass 9"x13"(22cmx33cm) dish.
I usually do the following 1 tortilla at a time:
Spread large spoonful of refried beans on tortilla.
Top with spoonful of mashed potatoes(In the middle of shell).
Add some black beans.
Add black olives.
Fold both sides so they meet in the middle.
I add a little beans to the very edge to make it stick to itself.
Put in pan.
Repeat 7 more times
Add remaining enchilada sauce (pour so everything is evenly coated). Cook uncovered for approximately 20 mins or until sauce is thick and begins to boil
Serves: 8 Enchiladas
Preparation time: 25 minutes
