Black Bean Enchiladas and Salad

Monday Meal (serve with a side salad). Estimated cost: 24 corn tortillas, shredded cheese*, tomatoes (diced, canned), black beans (canned) and enchilada sauce (packaged) (8.), salad greens (2.) = $10.00

1. Preheat oven to 350. Mix one large can of diced tomatoes or Rotel with the tomato paste and one package of enchilada sauce mix. Add three cans (the paste can) of water. In a separate bowl, mix the drained and rinsed beans with 2c. of shredded Mexican cheese.

2. Heat each tortilla in a skillet with 2 Tbsp. hot oil (add more oil occasionally) until hot and soft. Barely cover the bottom of your baking dishes with a small amount of the tomato sauce. Roll cheese/bean mixture up in each tortilla, and place in rows in large baking dishes. Sprinkle top with any remaining filling.

3. Pour tomato mixture over the enchiladas, and cover with foil, bake 20-25 minutes until heated through, and cheese melts. Serve with side salad placed on top of each plate on enchiladas, no dressing needed.

Options: add 12 oz. of crumbled queso fresco, a can of corn, various beans or leftover cooked ground beef/chicken to the filling.

*save more by shredding the cheese at home

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