Potato Enchiladas

Ingredients

• 2 large potatoes, chopped into ¼’’ pieces
• 2 Tbsp. olive oil
• 1 onion, coarsely chopped
• 1 bell pepper, coarsely chopped
• 1 green chile, deseeded and minced
• 2 cloves garlic
• 2 tsp. ground cumin
• 2 tsp. ground coriander
• 1 15 oz can corn, drained & rinsed
• 1 15 oz can black beans, drained & rinsed
• Juice of 1 lemon
• 1 cup salsa
• 1½ cups shredded cheddar cheese
• Salt and pepper, to taste
• 6-inch corn tortillas

Instructions

1. Preheat oven to 350F.
2. Place potatoes in water and boil until just tender.
3. Heat oil over medium heat in frying pan. Add the onions, bell pepper and chilies. Sauté until the onions begin to brown. Add the garlic, cumin, and coriander, and sauté 2 minutes.
4. Stir in the corn, beans, potatoes, lemon juice, ½ cup salsa, and ½ cup cheese. Season with salt and pepper.
5. Heat a frying pan over medium-high heat. Place corn tortillas in pan and heat both sides for about 10 seconds.
6. Pour about ½ cup of salsa in the bottom of a baking dish.
7. Fill each tortilla with a strip of filling and roll.
8. Place the tortillas in the baking dish and sprinkle with remaining cheese.
9. Cover with foil and bake for about 15 minutes or until cheese melts.
10. Serve with guacamole and sour cream.

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