Friday, February 12, 2016

Easy Bean Enchiladas

Over the last year, eating a vegan diet has caused me to think outside of the box in terms of how to put together meals.  My husband (who has not gone vegan) would probably whittle away if all I fed him were salads.  Not to mention, I honestly desire much more than just salad every day.  Thus, I've had to find new things to love that fit within my diet parameters.  I've discovered a new love for legumes (which were not a very big part of my diet before going vegan).  Once you change your lifestyle in terms of diet, I've come to find it is so much easier to introduce or re-introduce new food items.  In many ways, your taste buds adjust and things I thought I would never like, I've come to really love.

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

Step 1:
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.

Step 2:
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.

Step 3:
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.

Step 4:
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?


  1. Replies
    1. Thanks! I really love them! They are quick, tasty, and good protein. Plus, my carnivorous husband loves them! :)

  2. Mmm this sounds so good! I'm always looking for new dinner ideas! :)

    1. This is typically in our weekly lineup of meals. I'll pair different sides with it sometimes too or we'll just have them by itself. You'll have to let me know if you try it and what you think!

  3. These look so good! I am always on the look out for a nice vegetarian meal to throw into the mix!

    1. Thanks! We love it! May want to pull back on the chili powder and cumin for the kids because it can get a bit spicy. However, it packs a lot of flavor (and protein). We definitely love that!