4 large Klondike Rose® Potatoes
1 Tbsp. olive oil
½ large Green Giant® Fresh Onion
1 tsp. minced garlic
1 red or green pepper, chopped
1 can whole kernel corn
1 can black beans
2 Tbsp. taco seasoning
2 cups shredded cheddar cheese
Whole wheat tortillas
1 can enchilada sauce
•Preheat oven to 350°F. Wash and cube the potatoes. Boil until tender, about 10-15 minutes. Drain. Mash gently with a fork. Keep some chunks.
•While Potatoes are boiling, sauté onion, garlic, and pepper in oil, until soft and translucent. Add to partially mashed potatoes. Drain corn and beans. Add them to the potato mixture. Stir in taco seasoning and 1½ cup of the cheese.
•Spray the bottom and sides of a 9x13 inch baking dish with cooking spray. Spread some of the enchilada sauce on the bottom of the pan. Place a large spoonful of the potato mixture on a tortilla. Roll. Place seam side down in the pan. Repeat until all the potato mixture is used
•Pour remaining enchilada sauce on top of the tortillas. Sprinkle with remaining cheese. Bake in oven for 15-20 minutes or until everything is heated through and the cheese is melted. Serve with sour cream.