Black Bean and Veggie Enchiladas





Well the recipe has progressed quite a bit. It is a favorite among my friends and family, although my dad still prefers to add chicken. In all fairness, he will not eat a meal that does not have meat protein in it. Still, everyone who tries them, loves them, and they reheat VERY well, so they make great lunches the next day. I have still not managed to make these enchiladas completely healthy, as cheese tends to detract from healthy eating, but they are much healthier than when I invented them 9 years ago.





















Black Bean and Veggie Enchiladas





Prep Time: 20 minutes

Cook Time: 25 minutes

Serves: 4 people (2 enchiladas each)





Seasonal veggies (it changes each time I make them)

This time I used:



A heaping handful of chopped broccoli





A heaping handful of chopped carrots





A heaping handful of chopped fresh green beans

1 can black beans

1 can corn

6-8 oz shredded cheddar cheese

8 tortillas (I used a corn and wheat blend)

1 can/bottle of enchilada sauce

Directions: Wash and cut the fresh veggies into 1 inch sized pieces Pre-heat the oven at 350 degrees Steam the fresh veggies for 5 minutes, or until they just begin to tender Strain the can of corn and can of black beans in a strainer Add the steamed fresh veggies Mix them together in the strainer Take one tortilla and add some shredded cheese, and a heaping amount of the veggie black bean mixture Roll up step one: Fold in top and bottom





8. Roll it up (see pictures to the left for an example) and place in a 9 X 11 baking dish seam side down 8. Roll it up (see pictures to the left for an example) and place in a 9 X 11 baking dish seam side down 9. Repeat steps 6 and 7 until you have all 8 enchiladas completed (I often do not have room in one baking dish for all 8 enchiladas and use a second, smaller one, for 2-3 of them. So do not be alarmed if they do not all fit. Just use a second dish.) :) Roll up step two: Fold both side in













Pre-baking enchiladas













11. Sprinkle the remaining cheese over the top of the enchiladas 12. Cover the baking dish(s) with tin foil 13. Bake in a pre-heated oven for 20-30 minutes, or until cheese is melted and sauce is beginning to boil 10. Cover the completed enchiladas with the enchilada sauce Finished Product! Enjoy!







4 people (2 enchiladas each)Ingredients:

This is a recipe that I came up with about 9 or so years ago and have been perfecting ever since. I had just moved into my own apartment at the prime age of 18 and I was learning how to cook for myself. I was trying to learn to eat like a healthy vegetarian, and in my 18 year old mind, that meant eating veggies and some sort of protein, in this case corn and black beans. The large amount of cheese and the use of white tortillas did not even phase me...it was a start, but I had no idea what I was doing.