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Bean Potato Enchiladas


"This sounds strange, but it's really, really good. I came up with this when I was craving Mexican food and we didn't have may traditional ingredients in the house. It came out great, and it received rave reviews."
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1 h servings 475 cals
Original recipe yields 8 servings (1 - 9x13 inch dish)

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  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish with vegetable oil spray.
  2. Place potato cubes into a saucepan of lightly salted water. Bring to a boil, then cook for 15 minutes, or until tender. Drain potatoes, and return them to the pan. Pour in olive oil and milk; whip potatoes until smooth using a hand mixer. Once the potatoes are smooth, use a spoon to stir in the pinto beans, onion, and taco seasoning mix.
  3. Place a small skillet over medium heat, and coat with oil or cooking spray. One at a time, heat tortillas until pliable. Place a heaping spoonful of the potato and bean mixture onto each tortilla, then place a slice of Monterey Jack cheese over the bean mixture. Roll up tortillas and place them seam side down in the prepared baking dish. Spoon enchilada sauce and salsa over the rolled tortillas.
  4. Bake for 20 minutes, uncovered, in the preheated oven. Remove from the oven, and sprinkle Cheddar cheese over the top. Return to the oven for 10 minutes, or until cheese is melted and bubbly.

Nutrition Facts

Per Serving: 475 calories; 21.9 g fat; 54.7 g carbohydrates; 16.9 g protein; 48 mg cholesterol; 732 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 41
  1. 57 Ratings

Most helpful positive review

The flavor of potatoes in Mexican food is actually not as unusual as it sounds. Some traditional Mexican foods have potatoes in the ingredients...just usually not mashed with milk. I recommend m...

Most helpful critical review

These looked and sounded really good but I didn't care for them. I really like trying different enchilada recipes but I just didn't care for the texture of the mashed potatoes in this casserole....

Most helpful
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Least positive

The flavor of potatoes in Mexican food is actually not as unusual as it sounds. Some traditional Mexican foods have potatoes in the ingredients...just usually not mashed with milk. I recommend m...

My family & I enjoyed this recipe but like other reviewers, I tinkered with it to make it more appealing to my family. #1 Please don't mash the potatoes, cubed potatoes make a better consisten...

These were really good. I made a few changes to the recipe - I smashed half of the can of pinto beans. I used only grated cheese - a Mexican blend. I did not use taco seasoning because I find...

This dish is really good. I did not mash the potatoes but used "Simply Potatoes" diced potatoes with onion. You can find them by the eggs in a dark green pack. I followed the cooking directions ...

I made these last night and really liked them. I used mashed potatos, mixed in a can of refried beans and a small can of green chilies. Using a spatula I spread the mixture on flour tortillas a...

I found it's better if you use 2 cans of enchilada sauce. Otherwise very tasty!

This one was really a winner with myself and my husband. It has a nice presentation. I did not mash the potatos with a mixer. I just mixed in the beans, onions, and mix into the cooked cubed pot...

These enchiladas were just good, not terrific. They came out a bit dry. Also, next time I will sautee the onions ahead of time to bring out the flavor more and reduce the crunchiness. This re...

These are so good! I used black beans since I didn't have pinto but that is the only thing I changed. I also used the 10 minute Enchilada Sauce on this website and it was perfect!