SELF | February 2014
photo by Con Poulos
yield
Makes 6 servings
They pack almost all your daily vitamin C.
Ingredients
Preparation
Heat oven to 300°F. In a bowl, toss potatoes in 1 tablespoons oil; spread on a baking sheet. Bake until potatoes are soft and browned, 20 to 25 minutes. Wrap tortillas in foil; bake 10 minutes. In a large pan over medium heat, heat remaining 1/2 tablespoon oil. Add onion, chili powder, chipotle and cumin; cook until onion is tender, 3 to 5 minutes. Add corn, peppers and black beans; cook 5 minutes. Set aside half of corn mixture. Add potatoes, rice and enchilada sauce to pan; cook 6 minutes. Place 6 tortillas on a baking sheet. Spread potato mixture and 1/2 cup cheese evenly among tortillas. Top with remaining 6 tortillas, remaining 1/2 cup cheese and reserved corn mixture; bake 7 minutes. Divide avocado, scallion and cilantro among enchiladas.
Per serving: 508 calories, 15 g fat (4 g saturated), 78 g carbohydrate, 14 g fiber, 17 g protein
Nutritional analysis provided by Self
my notes
via Epicurious.com: New Recipes http://ift.tt/1h8NPtE
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