Every tribe has a unique fried bread recipe. I discovered this dish while I was a teenager visiting my great-grandmother. I discovered that using this recipe yields a fantastic fried bread for Indian tacos, in honor of my Native American grandma. Fry bread is frequently used to make Indian tacos, but it also works well as a dessert with honey butter or cinnamon-sugar and butter. Water can be replaced with warm milk.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 1 – 9×13 inch dish |
Ingredients
- 2 medium baking potatoes, peeled and cubed
- 2 tablespoons olive oil
- 3 tablespoons milk
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 medium onion, chopped
- 1 (1.25 ounce) package taco seasoning mix
- 24 (6 inch) corn tortillas
- 8 ounces thinly sliced Monterey Jack cheese
- 1 (10 ounce) can enchilada sauce
- ¼ cup salsa
- ½ cup shredded Cheddar cheese
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch baking dish with vegetable oil spray.
- 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.
- 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.
- 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
| Calories | 475 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 8 g |
| Protein | 17 g |
| Saturated Fat | 11 g |
| Sodium | 732 mg |
| Sugars | 3 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
These enchiladas were incredible! I made one adjustment based on what I had on hand – mashed up some already-roasted potatoes with cooked pintos – but otherwise made as written. I used a homemade enchilada sauce and homemade (flour but corn would be amazing too) tortillas that just took these beyond. The best enchiladas I have ever made, and I will definitely be putting these into my regular rotation. Thanks for an amazing recipe! The enchilada sauce recipe I used is also on Allrecipes (Authentic Dried Chile Pepito Enchilada Sauce.
Mr. LTH is not a fan of Mexican foods, but loves potatoes, so I thought this was a happy medium. This was super easy to throw together and super filling. This would be a great way to stretch random leftovers. Some reviews mentioned they’d prefer the onion cooked, but I loved the crunch and pungency of the raw onion. I skipped salsa and just topped with salsa verde. While I doubt I’d purposefully make these again, I will absolutely use these for a fresh spin to utilize leftover mashed potatoes. Thank you for the recipe!
We made a modified version with a green chile sauce of this recipe but thought it turned out great! Who knew potatoes and pinto beans made a great combination for a meatless enchilada.
I used black beans and used shredded taco cheese and Taco Bell hot sauce. When I served at at my dinner, they were a hit and everyone wanted the resco
I made these tonight, didn’t have any salsa so I skipped it. Super yum.
This is easy & wonderful. I love the mashed potato enchiladas I get at a local restaurant so this recipe was what I was looking for. Try adding in some frozen corn or a can of mexicorn or a small can of diced green chiles. I love that you can play with this to your taste. I used a 14 oz can of enchilada sauce and think the increased sauce is best because the yummy sauce is what makes it enchiladas. I also sauted the onions like other reviewers and it worked great. Not sure how it would have tasted with the raw onions. Saved to my recipe box and I’ll make it often. Thanks LauraKKH!!
I had to give this a four, because we took everyone’s advice and did NOT go with mashed potatoes. Instead I roasted the potatoes in a little oil and half the taco seasoning, at 450, for 1/2 hour. Mixed other half of seasoning with beans. I also skipped the onions and sprinkled with scallions, afterward, just cuz that’s what we had. Served with sour cream. Substituted all cheddar with feta on top, again cuz that’s what we had. That worked fine. And I would definitely like this served with shredded lettuce.
Yummy. I use small flour tortillas and skip the frying in oil. My vegetarian daughters often request this and it is great the next day for lunch.
This was a fantastic recipe. I did a few adaptations. In the skillet, I used a can of refried beans, threw in a couple tablespoons of diced jalapenos and diced garlic cloves, and used a combination of diced, cooked potatoes and sweet potatoes. I just added the diced potatoes to the beans mixture, rather than mashing them first. I also added a cup of leftover shredded chicken. I had Muenster cheese on hand, which I used rather than the Jack. This recipe is easy to adapt to whatever you may have on hand. Very good.
This is one of our new favorites! Like other reviewers, I left out the milk and oil and didn’t mash the potatoes. I slightly mashed some of the beans. Also, I used Bush’s chili beans and didn’t drain them. I left the cheese out of the inside and just sprinkled on top before baking. This was fabulous!
Loved this recipe!! Definitely will make enchiladas this way from now on thank you!
Loved this recipe!! Definitely will make enchiladas this way from now on thank you!
i make this all the time. we loveeeeee it. its on our monthly meal list. i actually prefer the mashed potatoes over cubed. unlike most of the reviewers. & i came across these habanero flour tortillas at trader joes that are really good with this recipes. We love black olives so we toss some on at the end when you put the rest of the shredded cheese on, its really good like that.
We love these. The only thing we do different is we lightly sautée the onions before adding to the burrito mix because they are too raw for us otherwise.
This was very good! I sauteed the onion and a little green pepper before adding it to the potato mixture. We had some left over and used it for a quesadilla the next day and it was good there too.
This is a good basic recipe that can be adjusted to suite your taste. I will definitly make this again but will be adding some additons for more flavor.
Slightly tweeked the recipe by using both black and pinto beans, also added a bit of cilantro to the potatoes. All in all the best non meat enchiladas I’ve ever made.
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. Too mushy for me. I think I would prefer the potatoes diced after being cooked instead of mashed. I actually felt like I wasted some homemade ingredients (enchilada sauce and salsa). Sorry for the poor review but I am glad other people enjoyed these.
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 it too salty – instead I threw in 2 teaspoons each of cumin and chili powder. I added a clove of garlic – diced. I used green enchilada sauce which was the absolute perfect topping. And I used fresh salsa that I had just made myself.
We used Green Enchilada Sauce on ours. It was delicious. Thanks for the recipe.
We used Green Enchilada Sauce on ours. It was delicious. Thanks for the recipe.