Potato & Black Bean Enchiladas
When it's chilly, I crave warm, cheesy dishes. And last week was particularly cold so I made some enchiladas to satisfy my desire for warmth and cheese. They hit the spot. 1° F = -17° C Usually enchiladas are tortillas filled, rolled up, covered in sauce, and baked. But after reading Bread & Wine last summer, I make mine in layers like lasagna because it's quicker. It allows you to be creative with "fillings" too . . liked sliced potatoes. Sidenote: I borrowed my parents' simple slicer for this job. I would definitely lose a finger doing it the old fashioned way! Potato and Black Bean Enchiladas • 16 ounce can of enchilada sauce • 1/2 cup vegetable broth • 1 can black beans • 2 potatoes, sliced thin • 6 tortillas • 1/2 medium onion, diced • 1 - 2 cups Monterey Jack or pepper jack cheese, shredded Optional (I've tried all of these and they're delicious - just don't use more than 2 of them at the same time. You...