Potato and Bean Enchiladas: A delicious vegetarian dish featuring a blend of tender potatoes and hearty beans wrapped in warm tortillas and smothered in flavorful tomatillo salsa and cheese.

Preheat your oven to 400°F (205°C). Toss diced potatoes with cumin, chili powder, salt, and ketchup in a bowl, then transfer to a greased baking dish. Bake for 20-25 minutes, or until soft.

While the potatoes are baking, bring a pot of water to a boil, adding the tomatillos and chopped onion. Let them cook for about 10 minutes. Once cooled, blend the tomatillos and onion with half of the cilantro until smooth.

Heat a small amount of oil in a pan and fry the tortillas individually until soft and pliable.

Combine the roasted potatoes with the pinto beans, half of the cheese, and half of the cilantro. Fill each tortilla with this mixture, roll it up, and place the seam side down in a greased 9x13-inch baking dish. Top with the tomatillo sauce and sprinkle the remaining cheese on top. Bake for 20 minutes or until the enchiladas are hot and bubbly.