30 Minute Meatless Idaho® Potato and Bean Stuffed Enchiladas | Idaho Potato Commission

Ingredients

• 2 tablespoons olive oil
• 4 Idaho® potatoes diced
• ½ onion, chopped
• ½ cup mushrooms, cleaned and sliced
• ½ red pepper, stemmed, seeded and chopped
• ½ green pepper, stemmed seeded and chopped
• Salt and pepper
• 1 teaspoon paprika
• 1 teaspoon cumin
• ½ teaspoon chili powder
• ½ teaspoon oregano
• ½ teaspoon cayenne
• 1 14.5 oz can black beans, drained and rinsed
• A few dashes hot sauce
• 1 16-oz can enchilada sauce or try this 10-minute homemade version
• 8 to 12 corn tortillas
• ¼ cup mozzarella, shredded
• ¼ cup scallions, sliced