Description
Bursting with flavor, this Enchilada Beans and Potatoes dish is a comforting meal that is both hearty and wholesome.
Ingredients
Scale
Skillet Ingredients:
- 1 medium yellow onion, fine dice
- 1 medium red bell pepper, small dice
- 1 Tablespoon minced garlic
- 1 cup [ or 1 – 10 oz. can ] mild enchilada sauce *
- 1 – [ 4 oz. can ] mild diced green chiles, undrained *
- 2 cups low-sodium vegetable broth *
- 3 cups diced potatoes, peeled, 1/4-inch cube *
- 1/8 teaspoon baking soda *
Spice/Herb Ingredients:
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon regular chili powder (+/-) *
- ½ teaspoon cumin (+/-) *
- ¼ to 1 teaspoon sea salt (+/-) *
Other Ingredients:
- 1 teaspoon almond butter *
- 1 teaspoon lime juice
- 2 – [ 15.25 oz. cans ] pinto beans, drained and rinsed *
- 2 Tablespoons crushed tortilla chips (optional) *
Optional Toppings:
- Chopped fresh cilantro
- Crushed tortilla chips
Instructions
- Peel and cube the potatoes, place in a bowl of cold water, set aside. When ready to use in Step 5, drain well and discard the water.
- Please all the Spice/Herb Ingredients into a small bowl, mix well, set aside.
- In a large skillet, add the diced onions and red bell peppers, sauté over medium-high heat for 7 to 9 minutes to soften, add a splash of water, if needed to avoid burning.
- Then lower the heat to medium, add the minced garlic, sauté, stir constantly for one minute.
- Next add all the remaining Skillet Ingredients (except the baking soda and cubed potatoes) and the Spice/Herb Mix, stir well. Increase the heat, bring the mixture to a boil, add the baking soda, stir well, then immediately lower to a low-percolating bowl; then add the cubed potatoes and beans, stir well, and simmer with a low-percolating boil over medium heat for 15 minutes.
- After 15 minutes, then add the almond butter, stir well to dissolve almond butter. Add the lime juice. Simmer for 10 to 15 minutes or until the potatoes are perfectly tender, stirring occasionally to avoid the beans and potatoes from sticking to the bottom of the pan.
- Add the crushed tortillas, stir well to incorporate, then simmer for an additional 3 to 4 minutes.
- Remove the skillet from the stove and allow to sit for 10 minutes to allow the flavors to marry.
- Serve topped with freshly chopped cilantro and/or with crushed tortilla chips or with a simple salad.
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: 5 (makes 6 ½ cups)