*Or if you, too, are a fan of the TV show Little House on the Prairie, we can call this one ‘A Harvest of Friends.’

I should have pictures, but there is a phone saga that I won’t get into right now!

I hate gardening. Hate. It. I tried to grow tomatoes once or twice. Not so much with the growth. I do not like planting flowers or watering them or weeding. At all.

But I really like eating stuff fresh from the garden, and happily, blessedly, I have friends who enjoy gardening and enjoy sharing their bounty. Twice this week I have made meals (spaghetti & meatballs and pizza) with basil from my friend Maureen. And last night, with an abundance of potatoes from ‘Gramma’ Lynne plus cerrano & jalapeno peppers and tomatoes from my friend Cindy, I decided to try something new. Here is a recipe I found on Family Oven (by doing a search for ‘potato enchiladas,’ which I’ve seen on menus before but never tried). I made tweaks based on my freshly-harvested ingredients. Good news: Rod, Kaity, & I loved it! (Paige wasn’t here, and Miranda is in the traditional toddler chicken-fries-and-ranch mode). Also, it made a LOT. There was enough for our dinner, leftovers for lunch today, and about 2 servings that went home to my dad.

Bean and Potato Enchiladas

* 2 tablespoons fresh coriander or fresh parsley  (I had both; opted for parsley)
*   8-12 tortillas  (I used corn)
*   2 teaspoons cornstarch
*   1/4 cup olive oil
*   1 cup tomato juice (I didn’t have this, so I used some salsa)
*   2 cups black beans
*   1 cup stock (I used beef)
*   1 onion, chopped
*   1 teaspoon ground cumin
*   1 red cayenne (this is where I substituted 2 cerrano peppers, one jalapeno – delicious!)
*   1 tomato
*   4 large potatoes, peeled and chopped
*   2 garlic cloves, minced
*   1 cup shredded cheese (I used a ‘Mexican blend’)


My extra step**Place the potatoes on an oiled pan and bake at 350 until softened.

1. In a saucepan, heat the oil over medium heat and saute the onion, garlic, pepper, and cumin for 2 minutes.Add the stock and tomato juice,and let simmer for 5 minutes.

2. Mix the cornstarch with a bit of cold water and add to the sauce while stirring.Remove from heat and set aside.

3. In a bowl, mix the tomato, beans, potatoes, coriander or parsley, and cheese.Divide this mixture among the tortillas, cover with a large tablespoon of the sauce and roll up* .Place the enchiladas in a lightly oiled rectangular ovenproof dish. (*I am pretty clumsy with the rolling up – my corn tortillas always break. So I placed a layer of tortillas on the bottom of the dish, placed the filling, then covered with another layer, casserole-style).

4. Cover the enchiladas with the remainder of the sauce and cook in the oven at 350 F for 15-20 minutes.

Serve immediately accompanied with your favorite garnish or dip. (We had sour cream & salsa on the side).