Want all of the flavor of a great enchilada but the health benefits of skipping the meat? These Meatless Potato and Bean Stuffed Enchiladas use hearty potatoes and nutrient rich beans for a quick and easy family meal.
This post is sponsored by the Idaho Potato Commission. However, the thoughts and opinions are my own.
It’s amazing to me how far my parents could stretch a buck. I can remember my dad working long hours and coming home playing Knex with me and fishing on the weekends. As an adult, I can look back and solidly appreciate just how hard it must have been to keep everything together all of the time. A young father, a little girl, and working incredibly long hours to make it all come together. The thing is, I never knew any different. It amazing me that there was always enough; I never wanted. There was always food in the fridge, and they made sure there was always a hot meal on the table.
We existed in a rotation of Shake-N-Bake and Green Giant. There were taco nights and take-out pizzas. It was a happy balance that worked for us. My family may not have shopped in the organic section, had we one in out market when I was a child, but the holidays were always an abundant feast that everyone looked forward to. We never did without, we always had enough.
I remember friends of the family stopping by and always making room for one more at the table and the savvy my step-mom has with a $0.89 box of pasta to feed a small hungry army of teens. I am sure many of you, looking back, can recognize the same abilities in your family. Humble roots that kept you grounded but worked a miracle of abundance so that you were always fed.
However, I know it’s not as easy as it looked to me back then. That there is a real pressure when it comes time to feed a family on today’s budgets. The confusing lingo at the market doesn’t help make healthy choices as you can feel pulled in needing to manage a budget and provide the best options for your family. With buzzwords like organic, GMO, and hormones being tossed around with blurred regulations, being a consumer is harder than ever, especially when you are counting dollars and working to stick to a budget.
I sat, talking about my roots with the fine people of the Idaho Potato Commission and we all got a little inspired. What more simple product is there on the shelf, than the potato? The potato is a staple around so many meals and recipes, an overlooked ever present side to menu plans across the country. I was challenged to put it to the test, or rather, my money where my mouth is, and see just how far I could stretch my hard earned dollars.
With a goal of $25, I went to the market to create four family meals. Stay tuned all this week to see how I did.
Better yet, download the grocery list and try it for yourself.
Other Recipes Featured in this meal plan:
CopyCat Slow Cooker Zuppa Toscana
Baked Pizza Hasselback Potatoes
Sheet Pan Baked Chicken and Potatoes
Ingredients
- 2 tbsp olive oil
- 4 potatoes diced
- ½ onion - chopped
- ½ cup mushrooms - cleaned and sliced
- ½ red pepper - stemmed, seeded and chopped
- ½ green pepper - stemmed seeded and chopped
- Salt and pepper
- 1 teas Paprika
- 1 tsp cumin
- ½ tsp chili powder
- ½ tsp oregano
- ¼ - ½ tsp cayenne
- 1 14.5 oz can black beans - drained and rinsed
- A few dashes Hot sauce
- 1 16 oz can enchilada sauce or try this 10-minute homemade version
- 8 to 12 corn tortillas
- ¼ cup mozzarella - shredded
- ¼ cup scallions - sliced
Instructions
- Swirl olive oil in a large skillet over medium heat until heated. Add the diced potatoes and cook, tossing until all sides, 5 to 7 minutes. Add the onion and and mushrooms and cook until the water has been absorbed. Add the peppers and season the mix with salt and pepper. Stir in the paprika, cumin, chili powder, oregano and cayenne and toss to coat. Cover the pan and cook for about 10 minutes, or until the potatoes are fork tender.
- Remove the lid and bump the heat to medium-high, tossing everything to get a good crisp on the potatoes.
- Toss the beans, along with the hot sauce (if using) into the skillet and heat through.
- Meanwhile, toast the corn tortillas in another skillet, over medium heat, about 1 minute per side. Season the tortillas with salt.
- Spoon potato mixture into each tortilla, roll and slather in additional enchilada sauce. Sprinkle with a bit of mozzarella and toast under the broiler if desired. Garnish with scallions over the top for garnish. Serve and enjoy.
Nutrition
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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