I am so excited to start sharing a few recipes I have learned from one of my nutrition classes – we get to learn and cook healthy meals and so far they have all been delicious!
If you’re like me and don’t eat meat, or if you’d like just a bit of a healthier option for making enchiladas, keep reading 🙂 Of course, you may add or subtract any ingredient with your own preferences.
Serving Size: 8
You will need:
1 tablespoon of oil
3 onions (large, chopped)
2 cups black beans (cooked)
1 can kernel corn (7oz, drained and rinsed)
1 teaspoon of cumin
2 cups prepared salsa – as spicy or as mild as you prefer
8 corn tortillas
1/2 cup Monterey Jack cheese (shredded) or vegan cheese! 🙂
What to do:
- In a large skillet heat oil over medium-high heat, sauté onion and garlic for about 2-3 minutes
- Add beans, corn, cumin and 1/2 salsa. Cook 3-4 minutes, coarsely mashing beans with back of spoon.
- Spoon 1/3 cup filling onto each tortilla; roll up. – Warm tortilla prior otherwise they will break apart*
- Spoon 1/2 cup salsa into 11 x 7 x 2 inch baking dish. Arrange warm tortillas seam side down; top with remaining 1 cup sauce.
- Cover and bake in 350 degree oven for 15 to 20 minutes.
- Uncover, top with cheese. Bake 2 minutes longer or until cheese is melted.
Serve and enjoy!
This meal was found from the Washington State WIC Program, The Bold and Beautiful Book of Bean Recipes