½ onion, chopped
3 garlic cloves, minced
½ bell pepper, chopped
2 potatoes, skinned and chopped into cubes
2 tomatoes, chopped
1 tsp Vegetable seasoning
1 can red enchilada sauce
12 corn tortillas
Shredded cheese of your choice – dairy or vegan, optional
Pan fry the onions and garlic. Then add the bell pepper, potatoes, and tomatoes. Season with the Vegeta.
Pan fry* each tortilla both sides. Dip in the enchilada sauce. Fill with the potato mixture (top with cheese – optional). Roll up and place in a baking pan. After rolling up top with sauce, onions, and optional cheese.
Bake at 375 for 20 min.
*Note: Tortillas can be softened in a microwave by putting 4 corn tortillas between two damp paper towels and microwaving for about 20 seconds.
Recipe by Angelica Benivadez