potato enchilada

Potato Enchiladas


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

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