Green Chile, Black Bean and Potato Enchiladas


1 15 oz. can black beans
1 large potato, peeled and diced small
2 Tbsp. vegetable oil
1/2 small onion, diced
2 cloves garlic, minced
salt and pepper to taste
1 jar Pure Hatch Green Chile Sauce
4 oz Santa Fe Ole Roasted Hatch Green Chile
1 small can black olives, sliced
3 cups sharp cheddar cheese, shredded
12-15 corn tortillas

Preheat oven to 350 degrees F and spray a baking dish with nonstick spray and set aside
In a frying pan, heat oil over medium heat. Stir in potatoes, onions and garlic
Cook potatoes until brown and crispy. Season to taste with salt and pepper
Stir in black beans, green chile and 3/4 of the can of sliced olives
Add a small amount of red and green chile sauce to the bottom of baking dish
Heat each tortilla over medium/low heat.
Fill tortilla with about 3 tablespoons of potato/bean mixture and a sprinkle of cheese to each one and roll up
Place each tortilla in the baking dish seam side down and continue until all the tortillas have been used
Once all the tortillas are in the dish, top with green chile sauce and remaining cheese
Cover with foil and bake 55 minutes or until heated through and bubbly
Serve with rice and beans

Click here for Pure Hatch Green Chile Sauce

Click here for Santa Fe Ole Roasted Hatch Green Chile