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Chorizo, Potato, and Black Bean Enchilada

3 star rating
 

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Submitted by: Sugarlump

 

Corn tortillas are filled with a mixture of chorizo and potato, which also contains black beans, onion, chipotle powder, cumin and cheese. They are rolled up and placed in a baking dish, topped with enchilada sauce and more cheese, then baked.
 

Ingredients

  • 1 tablespoon olive oil
  • 8 oz chorizo, cut into small cubes
  • 2 medium potatoes, peeled and cut into small cubes
  • 1 yellow onion, diced
  • 1 tablespoon chipolte pepper powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup chicken stock
  • 1 15 oz can black beans, rinsed and drained
  • 1 19 oz can enchilada sauce
  • 24, 6-inch corn tortillas
  • 2 1/2 cups shredded pepper-jack cheese, divided
  • 1 cup sour cream
  • 1/3 cup chopped cilantro

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Method

Preheat oven to 375 degrees. Lightly grease a 13x9x2 inch baking pan. Set aside. In medium skillet, heat oil over medium heat. Add chorizo, potato, onion, chipolte powder, cumin, salt and pepper. Cook 5-7 minutes, turning to brown all sides of chorizo and potato. Add chicken stock, cover and simmer 7-10 minutes until potatoes are tender. Stir in beans. Spoon 1/3 cup enchilada sauce into bottom of prepared pan. Fill tortillas with chorizo mixture. Set aside 1/2 cup cheese. Use remainder to top the chorizo mixture. Roll up and place in pan. Top with remaining enchilada sauce. Bake uncovered for 20 minutes. Sprinkle remaining cheese over top and return to oven for additional 5 to 10 minutes until melted. Serve with sour cream and cilantro.

 

Notes: This hearty flavorful entree is sure to win over everyone lucky enough to try this one! For an added twist, serve this as a brunch item with sunny-side-up eggs on top of each serving.

 

Number of Servings: 8

 

Submitted by: Sugarlump ()

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