Bean And Potato Enchiladas

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A quick and simple dish. serves 4 but can be multiplied to feed a crowd. garnish or dip with guacamole, sour cream or salsa.

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Steps

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In a saucepan , heat the oil over medium heat and saute the onion , garlic , hot pepper and cumin for 2 minutes.

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Add the vegetable stock and tomato juice , and let simmer for 5 minutes.

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Mix the cornstarch with a bit of cold water and add to the sauce while stirring.

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Remove from heat and set aside.

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In a bowl , mix the tomato , beans , potatoes , coriander and cheese.

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Divide this mixture among the tortillas , cover with a large tablespoon of the sauce and roll up.

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Place the enchiladas in a lightly oiled rectangular ovenproof dish.

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Cover the enchiladas with the remainder of the sauce and cook in the oven at 350 f for 15-20 minutes.

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Serve immediately accompanied with your favourite garnish or dip.

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Ingredients

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olive oil, onion, garlic cloves, red cayenne pepper, ground cumin, vegetable stock, tomato juice, cornstarch, tomatoes, red beans, potatoes, fresh coriander, monterey jack cheese, tortillas