Black Bean, Potato and Green Chile Enchiladas

1 large potato, peeled and diced small
1 Tbsp. vegetable oil
1/2 cup diced onion
2 cloves garlic, minced
1 tsp. salt
1/2 tsp. pepper
1 jar Pure Hatch Green Chile Sauce
1 15 oz. can black beans, drained and rinsed
1/2 cup Santa Fe Ole Hatch Green Chile
3 cups cheddar cheese, shredded
12-15 corn tortillas

Preheat oven to 350 degrees F and spray a 8x8 baking dish with nonstick spray.
In a frying pan, heat oil over medium heat. Add potatoes, onions, garlic, salt and pepper.
Cook potatoes until brown and crispy and stir in black beans and green chile.
Stir to combine and cook until heated through.
Add a small amount of green chile sauce to the bottom of the baking dish.
Heat each tortilla over low heat on the burner, add potato mixture, a bit of cheese, and roll up.
Place tortillas seam side down in the baking dish.
Once all tortillas are used, pour remaining green chile sauce over and top with remaining cheese.
Cover with foil and bake 40-50 minutes, until cheese is bubbling.
Serve with rice and beans.

Click here for Pure Hatch Green Chile Sauce

Click here for Santa Fe Ole Hatch Green Chile