Black bean enchiladas
Monday everyone had off, so we spent it together as a family, including the grocery shopping. :-)
Monday dinner was black bean enchiladas. Originally I was going to serve it with brown rice, but while shopping, Brian found some good avocados, and so we had guacamole and chips instead.
Tuesday I made some green pea soup. Brian loves that soup, and it went well with the overly-dense whole wheat bread I made on Monday. I got a couple of pounds of whole wheat flour from the same bin as usual, but it was a much coarser grind than before, and the bread it made didn't rise well at all!
Wednesday and today we had leftovers, and tomorrow will be Friday Night Pizza.
Black Bean Enchiladas
1 c. dry black beans
1/2 c. salsa
1 tsp chili powder
1 tsp cumin
1/4 tsp salt
10 6" flour tortillas
8 oz shredded cheddar, divided
1/2 c. salsa
Soak beans overnight. Drain and cover with water. Cook beans until tender. Add salsa, chili powder, cumin, and salt. Cook until beans start to fall apart a bit. Cool to about room temperature.
Make enchiladas: On each tortilla, spread 1/4 c. (or so) cooked beans and 2 T shredded cheddar and roll up. Lay each tortilla in a 13"x9" pan, seam side down (mine usually fit 8 parallel to the short side with two along one long side to fill the gap).
Pour the final 1/2 c. of salsa over the top of the enchiladas and spread around to moisten all the tortillas. Use more salsa as needed. Top with remaining shredded cheddar.
Bake at 350F for 30 minutes. Serve with 0% plain greek yogurt, chopped tomatoes, and shredded lettuce.
Monday dinner was black bean enchiladas. Originally I was going to serve it with brown rice, but while shopping, Brian found some good avocados, and so we had guacamole and chips instead.
Tuesday I made some green pea soup. Brian loves that soup, and it went well with the overly-dense whole wheat bread I made on Monday. I got a couple of pounds of whole wheat flour from the same bin as usual, but it was a much coarser grind than before, and the bread it made didn't rise well at all!
Wednesday and today we had leftovers, and tomorrow will be Friday Night Pizza.
Black Bean Enchiladas
1 c. dry black beans
1/2 c. salsa
1 tsp chili powder
1 tsp cumin
1/4 tsp salt
10 6" flour tortillas
8 oz shredded cheddar, divided
1/2 c. salsa
Soak beans overnight. Drain and cover with water. Cook beans until tender. Add salsa, chili powder, cumin, and salt. Cook until beans start to fall apart a bit. Cool to about room temperature.
Make enchiladas: On each tortilla, spread 1/4 c. (or so) cooked beans and 2 T shredded cheddar and roll up. Lay each tortilla in a 13"x9" pan, seam side down (mine usually fit 8 parallel to the short side with two along one long side to fill the gap).
Pour the final 1/2 c. of salsa over the top of the enchiladas and spread around to moisten all the tortillas. Use more salsa as needed. Top with remaining shredded cheddar.
Bake at 350F for 30 minutes. Serve with 0% plain greek yogurt, chopped tomatoes, and shredded lettuce.