So, with my new love for legumes, came a whole new world of possibility for me in terms of meal planning. I'd found a recipe for a bean enchilada on Pinterest and decided I'd revamp it to fit my own personal taste. Thus came this meal. I can tell you it is definitely protein packed and my husband and I are both very satisfied with both the taste and the filling nature of this meal. Sometimes I'll even add a little Spanish rice as a side as well.
8 large flour tortillas
1 can 12-15 oz can of enchilada sauce (I use Las Palmas brand)
1-15oz can of black beans
1-15oz can of garbanzo beans
1-15 oz can of whole kernel corn
3 diced roma tomatoes
1 tbsp cumin
1 tbsp chili powder
1 tbsp extra virgin olive oil
salt to taste
Preheat oven to 350 degrees. Then in a large skillet, put in 1 tbsp olive oil and then throw in the garbanzo beans, black beans, and corn (all drained and rinsed first). Then add in the diced roma tomatoes, cumin, chili powder, and salt (to taste). Mix the ingredients in the pan and let it cook on medium-high for about 10 minutes until beans and tomatoes seem tender.
Pour half the contents of the enchilada sauce in the bottom of a 9x11" pan. This will ensure that the sauce cooks up well into the enchiladas. Then fill each tortilla with about 3 spoon fulls of the bean mixture. Roll them and lay them in the pan.
Bake in the oven for 10 minutes. Then remove them and pour the rest of the enchilada sauce on top and bake for an additional 5 minutes.
Cool for about 5 minutes, dish and serve.
I've made this dish for several friends and most do not even note that meat is not part of the meal. This would be a wonderful recipe to use for Meatless Mondays or just during the week if you want a quick, easy meal to make for the family.
Do you do Meatless Mondays in your house? Do you think your family would love this dish? What sorts of dishes do you typically fix during the week?