Potato and Bean Enchiladas

1 lb potatoes, peeled and diced
1 tsp cumin
1 tsp chili powder
1 tsp salt
1 tbsp hot sauce
1 15 oz can pinto beans, drained
1 19 oz can enchilada sauce
8 oz package of mexican blend shredded cheese
8 soft taco sized flour tortillas

Preheat oven to 400 degrees. Toss together the potatoes, cumin, chili powder, salt and hot sauce in a bowl. Spray a sheet pan with Pam and place the potatoes on in one layer. Cook for 25 mins or until tender. Don't turn off the oven!

When potatoes are done, mix the cooked potatoes, beans and half the amount of cheese in a bowl. Fill the tortillas, roll them, and put them seam side down in a Pam-sprayed 9x13 casserole dish. Cover the rolled tortillas with the enchilada sauce, and sprinkle the remaining cheese on top. Cook 15 - 20 mins or until it is heated through.

Yield: 4 servings

Source: I got the inspiration from allrecipes.com, but I deviated so far from the recipe that you wouldn't even realize they were similar! So...me! :D

Thoughts: Yummy! They kind of tasted like breakfast burritos with a lot of enchilada sauce. I wasn't too keen on the sauce though...it may have just been the brand. I really liked how the potatoes themselves turned out. I might just make those by themselves sometime!

Rating: 4