Monday, September 1, 2008

Black Bean Enchiladas

After spending Labor Day at a nearby state park, we were tired and hungry by the time we made it home. Too tired to run into the grocery store so dinner needed to be something we had on hand. Since we had no meat, I grabbed a can of black beans and pulled up a recipe for Black Bean Enchiladas by Jill at Simple Daily Recipes that I'd bookmarked earlier.

I knew these enchiladas would be good. So far we've loved every recipe we've tried from Jill's site. These Black Bean Enchiladas were easy to throw together, used ingredients that I normally keep on hand and were a hit with the kids as well as the adults. (Jill's advice to make a few all cheese enchiladas was right on the money!) This is one that will definitely show up on our table several times during this hectic school year. Did I mention they were delicious? So much so that I didn't even realize that I forgot to take pictures until after the enchiladas were all gone! Instead, you get a picture of me playing around with my favorite birthday present: my new kayak!

Black Bean Enchiladas
Recipe by Jill at Simple Daily Recipes

12 corn tortillas
2 cups shredded Mexican cheese blend
1/2 cup chopped onion
1/2 cup chopped green pepper
2 cans Ranch Style Black Beans
1 teaspoon cumin (optional)
your favorite salsa
sour cream

Preheat oven 400F degrees. Mist a 13×9x2-inch casserole dish with non-stick cooking spray, cover bottom of dish with one can of black beans and stir in the cumin. Line up the cheese, onions, and green pepper to build the enchiladas.

Now for the BIG TIME SAVER - place a paper towel on a small plate, stack the tortillas on top, cover with other half of towel, then cover with microwave safe bowl that will fit over tortillas. Microwave on high for 50 seconds to 1 minute. Tortillas will be hot, soft and pliable, be careful not to burn yourself.

Work quickly to fill tortillas with approximately 2 tablespoons of cheese, a little onion, a little green pepper then roll up and lay in dish seam side down.

Fill half the dish with cheese only enchiladas and the other half with the works. Be careful to remember which side is kid friendly. I usually lay the enchiladas perpendicular to each other.

After you fill the dish, pour the next can of black beans over the enchiladas, use any leftover cheese, onions & peppers to garnish the grown up side. Bake for 15-20 minutes, until hot. Serve with salsa, sour cream.

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