The first time I made these I hid the fact that there was no meat in them from my husband. I am a meat lover too, but John can sometimes be a little prejediuced against a dish if it doesn't sound "normal" to him. It ended up not being an issue because John loved them. He didn't even change his mind when I pointed out that they were vegetarian. They are still some of his favorite enchiladas, and mine too.
Potato and Pinto Bean Enchiladas
Recipe inspiration from here
1 lb potatoes diced small (about 3 medium)
1 1/2 teaspoons cumin
1 1/2 teaspoons chili powder
2 Tablespoons ketchup
1 28 oz can green enchilada sauce, divided
1 bunch cilantro divided, chopped
2 dozen corn tortillas
1 can pinto beans, drained and rinsed
12 oz crumbled queso fresco divided (can substitute jack cheese if desired)
Preheat oven to 400 degrees. Toss potatoes with ketchup, cumin, and chili powder and roast in the oven for about 20 minutes or until tender. Meanwhile fry tortillas in a little bit of hot oil just until soft, about 5-10 seconds on each side.
When potatoes are done combine them with beans, half the cilantro, half the cheese and about 1/4 cup of the enchilada sauce just to give it some moisture. Pour just enough enchilada sauce to wet the bottom of a 9X13 casserole dish. Fill tortillas with a few spoonfuls of potato bean mixture and roll up. Place seam side down in prepared casserole.
When all tortillas have been filled cover all the enchiladas with the rest of the enchilada sauce. If you like your enchiladas more saucy go ahead and use a larger can but my family prefers them with a little less sauce. Top with the rest of the cheese and bake in a 400 degree ove for 20 minutes. To serve scatter the rest of the chopped cilantro over the top.