There are several recipes of mine that I keep as my go-to busy-night, crazy-mom meal ideas. Some nights I feel like I run around with my head chopped off and figuring out what to do for dinner is not on the top of my priority list. However, I still want to throw something together that is somewhat healthy and will fill my children up. My kids have stomachs that are bottomless pits, so a little frozen burrito or something from the freezer, doesn’t do the trick for them. These Black Bean Enchiladas are usually the meal I choose when I don’t have meat thawed and I need to throw something in the oven in a hurry. This recipe is another one of my favorite bean recipes because it is healthy (okay..minus all of the cheese), filled with protein, and can be quickly made with ingredients from your food storage and freezer. Enjoy!
- 2 cans refried beans
- 1 can black beans, drained
- 4 oz. cream cheese, softened (want to save calories, you can leave this out)
- 1 1/2 c. sour cream
- 2/3 c. salsa
- 3 c. shredded cheddar cheese
- 4 oz. diced green chilies
- Flour tortillas
- 1 can green enchilada sauce
- Lettuce, tomatoes, sour cream, guacamole, etc.
- In a microwave safe bowl, add the refried beans, black beans, cream cheese, sour cream, salsa and green chilies. Microwave for 3-5 minutes or until beans are soft and mixture is combined. In a 9x13 pan, spread a thin layer of green enchilada sauce on the bottom of the dish. Once the mixture is smooth and combined, place several spoonfuls into the middle of a flour tortilla and roll up. Place all of the rolled tortillas into the 9x13 pan and then cover the tops with enchilada sauce and LOTS of cheese. If you like even more cheese, add a few tablespoons of cheese into the tortilla before you roll them up.
- Bake enchilada at 350 for 25-30 minutes or until the cheese is golden brown on top. Serve with chopped lettuce, diced tomatoes, sour cream and guacamole.
- This meal works awesome as a freezer meal! Double the bean mixture and make up an extra pan for later. When freezing enchiladas though, DON'T cover the tortillas with the enchilada sauce and cheese until you are about to bake them, or they will get too soggy in the freezer.
Dip CORN tortillas in sauce to get them soft enough to wrap around the filling.
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