Corn and Potato Enchiladas
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2 1/2 c. "western style" hash browns (or any frozen cubed hash browns, or diced potatoes)
1 - 15 oz can corn and peppers or "mexicorn"
1 - 15 oz. can black beans
2 medium sized onions, diced
1/2 tsp. minced garlic
1/2 bunch scallions, diced
1/4 c. fresh cilantro, chopped
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. cayenne pepper
corn tortillas
salsa or enchilada sauce
oil for sauteeing
1. Chop ingredients and drain cans of corn and beans.
2. Sautee onions and garlic in oil.
3. While sauteeing onions, warm corn tortillas by cooking briefly in a greased pan, turning after a few seconds until the tortilla is soft. Set aside, wrapped in foil to keep warm.
4. Add potatoes to onions and stir fry until potatoes are soft.
5. Add corn and beans to pan and stir.
6. When all ingredients are hot, add salt, pepper and cayenne; then add cilantro.
7. Remove from heat. Fill corn tortillas with 1/3 c. corn and potato mixture. Roll tortillas and cover with salsa to taste. Goes well with steamed brown rice and guacamole.
*Can also be made lasagna-style as a casserole. Layer enchilada sauce, then uncooked corn tortillas, then filling; repeat until pan is filled and add corn tortillas and sauce to top layer. Bake at 375 for 45-60 minutes.
Three Hierarchs * Fr. George Pyle * 2010 Three Hierarchs Ct., Champaign, Illinois * (217) 352-3452