Beans have become one of our go-to staples as we eat more vegetarian recipes for our resident 7 year old vegetarian. These black bean enchiladas have become one of my “Quick, it’s 5:0, What’s for dinner?” meals. Everyone likes them, even the 4 year old dedicated carnivore of the family. They are also easy and easy to adjust to whatever ingredients you have on hand.
The base is canned black beans. But then you can get creative and add whatever you like: spinach, corn, rice and cheddar cheese are our usuals. You can also add other veggies, for us typically whatever else we might have leftover. A little sour cream to help bind it all together.
They get rolled up and topped with enchilada sauce and more cheese if you please. All in all, pretty quick and tasty. Most members of our family can eat 1-2 of these.
Black Bean Enchiladas
1 can (15 ounce) black beans, rinsed and drained.
1 can of corn (or corn cut off 2-3 cobs, or about 1 cup frozen corn, no need to thaw)
2 cups fresh spinach
1/2 cup leftover rice if you have it on hand
About 1 cup grated cheddar cheese
***Substitue or add whatever other veggies you like, I find leftover veggies work great here (red or green peppers, zucchini, onions, mushrooms)
About 1/2 cup sour cream (more if you like it a lot, it’s mostly to bind it all together and make the mixture a bit wet)
Salt to taste
Mix all of above together. Spoon down center of flour tortilla. Above should make between 5-6 enchiladas, if you want to stretch it to 7-8 add another can of beans and more rice.
Place enchiladas seam side down in baking dish coated with cooking spray. Pour enchilada sauce over top and sprinkle with more cheddar cheese. Cover with aluminum foil and bake at 350 for 30 minutes, uncover for last 10 minutes.