Weeknight Enchiladas
Remember that menu I made for the week? It went out the window tonight in favor of enchiladas. I walked to the grocery store just to get sauce and taco shells, even after buying all my groceries for the week based on my "planned" menu. Oh well.
Sandra Lee has a recipe that uses the leftover components of black bean burgers to make black bean enchiladas. Well, I didn't want black bean burgers, but I have to give Sandy Lee some credit for the idea.
Filling:
1/4 medium yellow onion, roughly chopped
1 tablespoon minced garlic
1/2 (15-ounce) can black beans, rinsed and drained, divided
1/4 cup canned corn
2 tablespoons freshly chopped cilantro leaves
1/4 teaspoon red pepper flakes
Enchiladas:
1 (10-ounce) can enchilada sauce
4 soft taco shells
1/4 cup shredded Mexican cheese
Preheat oven to 350 degrees. Saute onions in a small pan until browned. Turn stove to low and add garlic, beans and corn. Cook until heated through. Stir in cilantro and red pepper flakes. Pour half of the enchilada sauce in a small casserole dish. Heat taco shells in microwave until soft and pliable. Fill shells with filling, fold and place in dish. Repeat 3 times more. Sprinkle with cheese. Bake for 15 minutes, or until cheese is melted.
Allergens: Wheat, gluten, milk
Nutrition (2 Enchiladas): 398 calories, 13 g fat, 10 mg cholesterol, 623 mg sodium, 881 mg potassium, 56 g carbohydrate, 13 g fiber, 18 g protein, 15% vitamin A, 21% vitamin C, 31% calcium, 25% iron, 19% vitamin B-6, 21% copper, 54% folate, 33% magnesium, 44% manganese, 13% niacin, 28% phosphorous, 27% thiamine, 13% zinc
1 tablespoon minced garlic
1/2 (15-ounce) can black beans, rinsed and drained, divided
1/4 cup canned corn
2 tablespoons freshly chopped cilantro leaves
1/4 teaspoon red pepper flakes
Enchiladas:
1 (10-ounce) can enchilada sauce
4 soft taco shells
1/4 cup shredded Mexican cheese
Preheat oven to 350 degrees. Saute onions in a small pan until browned. Turn stove to low and add garlic, beans and corn. Cook until heated through. Stir in cilantro and red pepper flakes. Pour half of the enchilada sauce in a small casserole dish. Heat taco shells in microwave until soft and pliable. Fill shells with filling, fold and place in dish. Repeat 3 times more. Sprinkle with cheese. Bake for 15 minutes, or until cheese is melted.
Allergens: Wheat, gluten, milk
Nutrition (2 Enchiladas): 398 calories, 13 g fat, 10 mg cholesterol, 623 mg sodium, 881 mg potassium, 56 g carbohydrate, 13 g fiber, 18 g protein, 15% vitamin A, 21% vitamin C, 31% calcium, 25% iron, 19% vitamin B-6, 21% copper, 54% folate, 33% magnesium, 44% manganese, 13% niacin, 28% phosphorous, 27% thiamine, 13% zinc
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