One of the reasons I love to cook is because I also love to eat. I have many favorites when it comes to food: French, Asian, Italian, comfort foods, etc. But if I had to choose one style of food to eat for the rest of my life, I would have to go with Mexican. I adore California style Mexican food (as opposed to Tex Mex) because it just tastes so good! For a while I only ate guacamole and salsa with fresh corn chips every day for lunch. Then I realized I had gained a ton of weight and had to stop. But it was a really fun few months.
Even with my love for cooking, I don’t always have time to make my family a dinner from scratch. We are in the middle of baseball season, so my two boys are always needing to be driven to various practices and games, which doesn’t leave me with a lot of time to make dinner. When time becomes a factor in cooking, I go to the pantry to solve my problems. I always have black beans and a can of enchilada sauce, and I usually have some tortillas in the fridge. By combining these simple ingredients I can have dinner ready in no time!
Vegetarian Black Bean Enchiladas
- 1 small yellow or red onion, diced
- 1 orange pepper diced
- 1 zucchini diced
- 1 can Progresso black beans, rinsed and drained
- 1 28 oz can enchilada sauce
- 1 tsp cumin
- 1 tsp chili powder
- 1 handful fresh cilantro (optional)
- 1 4oz can diced chilies (optional)
- corn tortillas
- shredded cheese
- Preheat your oven to 350.
- In a saute pan, cook the onions, pepper, and zucchini until soft. Should take about 5-7 minutes over medium heat. Then add the can of drained beans. Stir to combine and then turn off heat.
- To soften the corn tortillas, place as many as you like (I usually use 5-8 tortillas per meal) in your microwave and cover with a damp paper towel. In 30 second intervals, warm until the tortillas are soft and pliable.
- Once you have the veggies cooked, and the tortillas warmed, it is time to make the enchiladas. Pour some of the canned sauce on the bottom of the baking dish to cover. Then take one corn tortilla and fill it with a few spoonfuls of the veggies. Fold the ends together and place in the baking dish, seam side down. This should keep the enchiladas in a roll. Continue until all the enchiladas are made. Then cover with the rest of the sauce. I didn't use enough of the sauce when I made this dish, which is why it ended up a bit dry. Oops! Cover with tinfoil and bake for 20 minutes. Then pull the enchiladas out of the oven, remove the tinfoil, and cover with cheese. Put back in the oven for 5-10 minutes until the cheese is melted and browning.
- I serve the enchiladas with a salad and a fruit smoothie. In the summer I skip the smoothie and serve with fresh melon. So good!
Compensation was provided by General Mills via Federated Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of General Mills.
For more easy dinner ideas, visit http://progresso.com/Products/Recipe-Starters