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Chorizo, Potato, & Black Bean Enchilada

  • 8servings

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Source: mexican.betterrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, C, E, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 Tbsp Olive Oil

  2. 8 oz Chorizo , cut into small cubes

  3. 2 Medium Potatoes , peeled and cut into small cubes

  4. 1 Yellow Onion , diced

  5. 1 Tbsp Chipolte Pepper Powder

  6. 1 tsp Ground Cumin

  7. 1 tsp Salt

  8. 1/2 tsp Black Pepper

  9. 1/2 cup Chicken Stock

  10. 1×

  11. 15 oz can Black Beans , rinsed and drained

  12. 1 19 oz can Enchilada Sauce

  13. 24 , 6" Corn Tortillas

  14. 2 1/2 cups Shredded Pepper-jack Cheese , divided

  15. 1 cup Sour Cream

  16. 1/3 cup Chopped Cilantro

Instructions Jump to Ingredients ↑

  1. 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.

  2. Add chicken stock, cover and simmer 7-10 minutes until potatoes are tender.

  3. Stir in beans. Spoon 1/3 cup enchilada sauce into bottom of prepared pan. Fill tortillas with chorizo mixture.

  4. 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.

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