I was visiting home this past weekend and was presented with a dinner challenge! Sounds exciting right? I mean it’s not that exciting….But I offered to make dinner for my family, however the catch was that my meal needed to consist of a can of black beans that has been sitting, untouched, in the pantry for weeks. Black Beans?! Easy. I eat them almost every day. The dilemma you ask? How do I get EVERYONE else to not only eat them, but enjoy them in a somewhat healthy meal.
I make a lot of black bean, vegetable extravaganzas as I like to refer to them, but I didn’t want to totally shock my families systems with the weird stuff I consistently make Paul eat. That’s love right? So what to do…Mexican! And what’s better on Meatless Monday than rice, bean and veggie packed enchiladas? Give these a try, you won’t even miss the meat!
- 8 flour tortillas
- 2 cups rice; cooked
- 2 tbl olive oil
- 1 medium onion; diced
- 4 cloves garlic; minced
- 1 medium green bell pepper; diced
- 1 cup corn
- 1 can black beans; rinsed and drained
- 1 can diced tomatoes in sauce
- 1/2 tsp chili powder
- 1/4 tsp pepper
- 1/4 tsp salt
- 1- 1/2 cups shredded chedder cheese; divided
- 1/2 cup smooth salsa (or chunky salsa or enchilada sauce)
Preheat oven to 350 degrees. Spray a 9×11 baking dish with cooking spray. Set aside.
Cook rice according to directions and set aside.
Spoon about two large scoops of rice mixture into each tortilla. Make sure you have enough of the mixture to feel each one equally. Roll the tortilla up and place crease-side down in baking dish. You may need to squish them over a bit to fit all 8, buy they should fit!
Pour 1/2 cup salsa over enchiladas. Feel free to use more if you prefer it. Sprinkle remaining 1/2 to 1 cup cheese over the top of the enchiladas. Cover with foil and bake for 20 minutes. Remove foil and bake for another 5 minutes.