Black Bean Enchiladas- Guest Post from Bella Bai

I'm so excited to feature Bailee from Bella Bai today. Bailee is one of my dearest best friends and she is amazing at cooking, baking, crafting, being a wife, and basically everything she tries. :) Make sure to follow her blog Bella Bai for more great recipes and ideas and enjoy this great dinner idea! 

Black Bean Enchiladas
My husband and I decided a while ago that we were going to try to cut back on meat which proved to be hard for us. We were literally eating meat for dinner every night of the week. I didn’t expect too much out of this recipe when I found it but decided to try it because it used beans instead of meat. Oh. My. Heck. These were so yummy, not to mention easy! These will defiantly be a staple in our home.

Black Bean Enchiladas (Click for Printable Version) 
Prep time:20 min  Cook time:25 min  Total time:45 min   Serves:2

1 Tablespoon Vegetable Oil
¼ Cup Chopped Onion
½ Teaspoon Ground Cumin
½ Cup Frozen Corn
1/3 Cup Your Favorite Salsa
½ Can Black Beans, Drained
1 Cup Monterey Jack Cheese
6 Corn Tortillas (6 inch)
½ Can Enchilada Sauce
Chopped Olives, Shredded Lettuce, and any other garnish desired

Preheat oven to 350. Spray a baking dish with cooking spray.
In a skillet, heat oil over medium heat. Add onion and cumin, cook and stir until onion is tender.
Stir in corn, salsa, beans and ½ cup cheese. Remove from heat.
Stack tortillas on a microwavable plate and cover with a wet paper towel, microwave for 30 seconds to soften. Spoon bean mixture in center of tortilla and roll tightly, placing seam side down in backing dish. Repeat with remaining tortillas.
Pour enchilada sauce over enchiladas and sprinkle with remaining cheese.
Back 25-30 minutes or until cheese is melted and sauce is bubbly around edges. Garnish with remaining ingredients.

Adapted from: Betty Crocker 

1 comment:

  1. Thanks for letting me do a guest post Sammie! You're the best! Love ya!



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