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

Directions:

Swirl olive oil in a large skillet over medium heat until heated. Add the diced potatoes and cook, tossing until all sides, 5 to 7 minutes. Add the onion and and mushrooms and cook until the water has been absorbed. Add the peppers and season the mix with salt and pepper. Stir in the paprika, cumin, chili powder, oregano and cayenne and toss to coat. Cover the pan and cook for about 10 minutes, or until the potatoes are fork tender. 

Remove the lid and bump the heat to medium-high, tossing everything to get a good crisp on the potatoes. 

Toss the beans, along with the hot sauce (if using) into the skillet and heat through. 

Meanwhile, toast the corn tortillas in another skillet, over medium heat, about 1 minute per side. Season the tortillas with salt. 

Spoon potato mixture into each tortilla, roll and slather in additional enchilada sauce. Sprinkle with a bit of mozzarella and toast under the broiler if desired. Garnish with scallions over the top for garnish. Serve and enjoy.