This is one of my "go-to" meals. Easy, easy, easy!
1 can black beans, undrained
1 can white beans, drained
1 can corn, drained
2 cans red enchilada sauce
flour (or corn) tortillas
mozzerella cheese (use whatever kind of cheese you like)
1. Put beans and corn in skillet and heat through.
2. Pour 1 can enchilada sauce in the bottom of 90x13 baking dish.
3. Take filling off heat and roll into tortillas. Pour remaining can of enchilada sauce over top & sprinkle with cheese.
4. Bake at 350 for 20 minutes or so, until hot.
11 comments:
what kind of white beans? navy, (why do they call them navy if they are white?) cannellini, or northern?
just like to keep it authentic!
add to it a bag of that 90 second uncle ben's mexican rice, and you've got yourself a great meal. thanks for the recipe! i'm headin to the store tonight.
fyi i invited my sis (melek) to check out your blog too.
she is also not a stalker!
I usually use northern, but navy work well. And why DO they call them "navy?"
melek-
The rice idea is EXCELLENT! Thanks.
mine is in the oven right now. i had to get pinto beans bc i didnt know what white beans would be....and i'm not a big bean fan anyway. i've got chips/salsa on the table. just waiting for it all to come out of the oven. i'll let you know how they turn out.
ok, my enchiladas were magnificant!! my bf liked em so much i got a hug after dinner :) the red sauce was much hotter than i expected (i bought mild), but still very very good. i was impressed with myself.
as for keeping the tortillas from breaking, do this. on the corn tortilla, you can see stripes kind of where it was rolled out. point those top to bottom in your hand. then fill, then wrap the left right over. i guess it's like there is a 'grain' (like how wood has a grain) and when you fold against it, it breaks. i did the first two wrong, but the rest the way i describe above, and none of them broke.
great recipe! keep em coming. i'm making the chicken/mushroom/wine one tonight :)
Melek:
After-dinner hugs are the BEST! It's fun to have new friends...keep comin'!
I made this last night when green sauce instead of red and it was so good- this coming from my meat-eater husband. I served it with lettuce, salsa, and tomatoes. Thanks!
these look soooo good ! Gonna have to try them !!
Melek:
To mellow out enchilada sauce, mix the 2 cans of sauce with 1 can cream of mushroom (or chicken) soup. It's delish and adds an interesting flavor.
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