This week was our first go at Meatless Monday. We are big eaters at our house...and we love all types of food, so I was a little hesitant about going meatless, even once a week. But this recipe was a hit!
I found the recipe on one of my favorite blogs, Designer Bags and Dirty Diapers. I tweaked the recipe a little and it was a hit!
There was a fair amount of prep. work, maybe 30 minutes total, and then I just popped my baking dish into the oven and waited!
Here my version of the receipe:
Spicy Black Bean and Corn Enchiladas
- 12 small corn or flour tortillas (I used flour)
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ouce can of whole kernel corn
- 1 4-ounce can diced green chilies
- 1 28-ounce can red enchilada sauce, such as Las Palmas
- 1/2 cup grated manchego cheese + more for topping (or sub another Mexican cheese, such as Cojita or Pepper Jack) (I used a mix of Manchego and Mexican Quesadilla Cheese)
- 1/4 cup light sour cream
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- salt and pepper to taste
- Topping Options: cilantro, guacamole (homemade), lettuce
- Preheat oven to 375 degrees and position a baking rack in the middle of the oven.
- Combine black beans, green chilies, sour cream, cumin, chili powder and 1/2 cup manchego cheese in a mixing bowl. Taste and add salt and pepper if desired.
- Warm 3/4 of the enchilada sauce in a large shallow pan over low-medium heat.
- Pour enough enchilada sauce to also lightly coat the bottom of a 9×13 dish. Swirl to coat and set aside.
- Using your hands or tongs, carefully dip the tortillas in the warmed sauce until both sides are well coated. Transfer the tortilla to the baking dish, scoop in 2 Tbsp of the black bean filling and roll up. Place seam side down and continue until the pan is filled – should be about 8 enchiladas.
- Top enchiladas with remaining sauce and use spoon to make sure all parts of the tortillas are evenly coated. Top with a bit more cheese and bake for 20 minutes or until slightly golden brown and the cheese is bubbly.
- Serve with toppings such as avocado, guacamole, sour cream, green onion, cilantro or lettuce.
- Will keep in the fridge for a couple days. Reheat in oven
|Before adding the cheese|
|With cheese, just before going in the oven.|
|Dinner is served!|
TIP: I would recommend spraying your baking dish with a light coat of Pam. Our tortillas were sticking to the bottom just a bit.
This was a great Meatless Monday option! Adam and I both loved it and we will definitely repeat it sometime soon!
Have you tried Meatless Monday? What are some of your favorite meatless meals?