Here's one of the ideas I came up with recently, Black Bean Enchiladas. This was a Monday meal. I work until 8:30 on Monday nights so I did all the chopping before work and then just stashed those veggies in the fridge (except for the tomato, I didn't trust it to keep well that way.) I believe it made 10 or 12. I probably should have taken notes on that. It fed us well for dinner and hubby had some for lunch the next day, he says they reheat well.
1 can black beans (I check mine to make sure they don't contain soy)
1 medium white or yellow onion, chopped
1 poblano pepper, chopped
1 jalapeno pepper, chopped
1 roma tomato, chopped
1 sprig Mexican Oregano, leaves only
1 can enchilada sauce
1 bag Jack cheese
thick corn tortillas (Again, you might want to check for soy. Thin tortillas fall apart.)
2 pats of butter plus extra for greasing dish
- Preheat oven to 350F.
- Grease casserole dish and set aside.
- In a large skillet, cook onion, peppers and tomato until tender. Add black beans and mexican oregano and cook until warm.
- In a small skillet melt butter over medium-high heat.
- Warm both sides of a tortilla in butter and move it casserole dish. Add a spoon of black bean mixture and a little cheese then roll to form an enchilada. Scoot it over to the side.
- Repeat the last step with each tortilla, adding more butter to skillet as needed.
- Pour enchilada sauce over all and top with cheese.
- Bake until cheese starts to brown.
- Remove from oven and let stand a few minutes.
- Serve and enjoy!
pages 140 - 144.