Another dish to make with that 20lbs of potatoes

Roasted Potato and Corn Enchiladas.

1. Dice your potatoes into small cubes.
Also dice up 1 onion.
On the same pan roast a small bag of frozen corn.
Drizzle all the veggies with olive oil and sprinkle with salt and pepper
Roast in oven at 350 for about 45 minutes.

This is what the veggies should look like.

Dump veggies into a large bowl.
Add a can of rinsed and drained black beans
Add 1 tablespoon Chili powder, 1 tsp cumin, 1/2 tsp garlic powder
Add this stage I would also add 1/4 cup of green enchilada sauce





Light brush the tortillas with oil. You can use olive, or canola, what ever you have.
Place tortillas in 350 oven for about 5-7 minutes just to warm through.
This makes them movable, they wont break when you roll them.



Place about 4 tablespoons of filling inside tortilla and roll up.

Place all rolled tortillas in a 9x13 baking dish.
Drench the tortillas with green enchilada sauce.
Top with cheese, cheddar, monterey jack, colby jack, again, what ever you have.




Bake in 350 oven for about 45 minutes or until golden and bubbly.
Top with salsa and sour cream.

These enchiladas are really good. And a great way to use up potatoes. My kids liked them. It's hard to please all 6 kids. There is always 1 or 2 that find something to complain about. I really loved them. I will definitely be making them again. They would be good with a red sauce too!