I finally had to turn the oven on the other day to make dinner. I’ve avoided it whenever possible. But since it’s so hot I still prefer veggies and less meat for dinner most evenings. You could add ground beef to this recipe, or even sub the beef for beans, but we are black bean friendly around here. This is a simple but great recipe for a laid back summer meal, hope you take some time for enchiladas soon!
2 Cans Black Beans (drained)
2 cans (10 oz each) enchilada sauce (Hatch is nice)
3 cloves garlic
1 medium onion
1 can green chiles
6-8 flour tortillas
2 cups shredded Cheddar cheese
Salt and pepper to taste
Add any or all: Cilantro, Sour Cream, Avocado
Add 2 TSP of olive oil to saucepan to caramelize onion and garlic. Add beans and 1/2 can of enchilada sauce and chiles (if using beef brown then add ingredients. Once simmering prepare baking dish with nonstick spray and 1/2 can of enchilada sauce at bottom. Roll enchiladas with 3 or more TSP of beans and small bit of cheese. Add to dish and cover with remaining sauce and cheese. Bake at 375°F for 20 minutes when cheese and sauce should be melted together. After cooling add cilantro and/or avocado slices. Serve with sour cream if you like!