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.

Stacked Roasted Vegetable Enchiladas

This was incredible!! It did take a bit longer then expected because roasting the veggies takes a while. But this would be awesome for veggies that are starting to turn or if you were hanging out one day with a bit of the extra time. I would probably roast the veggies one day and then assemble/cook the next day.

Picture didn't come out so well because I didn't wait for it to slightly cool before cutting :)

Stacked Roasted Vegetable Enchiladas
Adapted from Two Peas and Their Pod

Serves 5-6

Ingredients:
1 large red pepper, chopped, seeds removed
1 medium zucchini, chopped
1 medium yellow squash, chopped
1 large onion, chopped
1 cup corn
1 tablespoon olive oil
Salt and pepper
1 can black beans, rinsed and drained
1 teaspoon ground cumin
1 teaspoon chili powder
2 garlic cloves, minced
1 jalapeño, minced (optional)
1/2 cup chopped fresh cilantro
Salt and pepper, to taste
2 cups red enchilada sauce (canned el paso)
9-10 small corn tortillas
2 cups shredded Monterey Jack cheese (Mexican cheese)

Directions:
1. Preheat the oven to 400 degrees F. Place red pepper, zucchini, yellow squash, and onion on a large baking sheet. Drizzle with olive oil and toss until vegetables are coated. Season with salt and pepper. Roast vegetables for 30-40 minutes, or until tender, stirring occasionally. Remove vegetables from oven and let cool to room temperature. Reduce oven temperature to 350 degrees F.

2. Grease an 8x8 square baking pan and set aside. In a medium bowl, combine roasted vegetables, black beans, cumin, chili powder, garlic, jalapeño, and cilantro. Stir and season with salt and pepper.

3. Spread 1/4 cup of enchilada sauce into the bottom of the baking pan. Add a layer of tortillas, to completely cover the bottom of the pan. You might have to cut the tortillas to make them fit. Top with 1/3 of the vegetable/bean mixture and 1/3 of the cheese. Make a second layer of tortilla, enchilada sauce, vegetables/beans, and cheese. Top with with a layer of tortillas, enchilada sauce, vegetables/beans, and cheese. Spray a sheet of aluminum foil with cooking spray and cover the pan.

4. Bake enchiladas for 20 minutes. Remove the foil and bake for another 10 minutes, or until cheese is melted and the enchiladas are bubbling. Remove enchiladas from the oven and let cool for 10 minutes. Cut into squares and serve warm.