Black Bean Enchiladas

Looking for a quick semi homemade meal? Look no further! I was able to put this meal together in about 15 minutes and then leave it to cook later that day. Corn tortillas will break - but don't worry, you are covering them in sauce and cheese so any broken tortillas will blend in.

From the original recipe...what changes did I make?

• Reduce cheese from 24 ounces of cheese to 8 ounces of cheese because I'm a not a huge fan of cheese. You can easily add more if you prefer but I thought it was plenty cheesy.
• I used Wegmans organic black beans because they use less salt. 
• I couldn't find Wegmans enchilada sauce so I used a can of El Paso enchilada sauce.

According to reviewers if you don't have a Wegmans nearby you can use black bean soup and doctor it up with some Mexican inspired spices, onion, and peppers. 

I think adding chopped spinach to the black bean mix, topping with cilantro, or adding in shredded chicken would also make this quite tasty!

Black Bean Enchiladas

adapted from Wegmans
makes 12 enchiladas 

2 cans (15 oz each) Black Beans (I used organic to reduce the sodium)
16 oz container Wegmans Caribbean Black Bean Soup
2-3 cups of Shredded Mexican Cheese
10 oz can of Red Enchilada Sauce
1 bunch of green onions, thinly sliced

Directions

• Preheat oven to 350 degrees. 
• Add 1 can beans to large bowl; mash into paste. Add remaining beans, soup, and 1/2 cheese; stir to combine. Set aside.
• Heat tortillas in microwave for 30 seconds so they are soft and pliable. 
• Spread 1/4 cup sauce on bottom of a 9x13-inch casserole dish. 
• Spread 1/4 cup bean mixture in the center of each tortilla. Gently roll up; place seam-side down in casserole dish. Arrange in 2 rows of 6 in each casserole dish. 
• Pour remaining sauce over enchiladas and top with remaining shredded cheese.
• Bake, covered with foil, 25 min; remove foil. 
• Bake 5-10 min until sauce bubbles. 
• Remove from oven; let rest 5-10 min before serving. Garnish with green onions.

Crispy Baked Zucchini Fries

Chicken on the left, Zucchini on the right

Here was some tender and savory baked zucchini fries. The recipe comes from The Lean Green Bean and Chocolate Covered Katie.

I used the same process and dredge for chicken strips too. I did the chicken after the zucchini to prevent any contamination of the ingredients too.

Crispy Baked Zucchini Fries

2-3 small zucchini, sliced into fry shapes

¼ cup flour

¼ tsp salt

¼ tsp garlic powder

¼ tsp paprika

1 egg

1 cup breadcrumbs

1/2 cup Parmesan cheese

Preheat oven to 450F.

In one bowl combine flour, salt, garlic powder, and paprika. In another bowl scramble an egg in a separate bowl. In a third bowl pour breadcrumbs and Parmesan cheese.

Dip each zucchini stick in the flour, then the egg, then the breadcrumbs.
Place on a cooling rack or silpat mat on a cookie sheet. Bake 18-19 minutes. Check at 10 minutes to see if you need to flip them.