Easy Enchiladas

It’s 5:00 PM and you have no idea what you’re having for dinner. You open the refrigerator and pantry with crossed fingers, hoping there’s something you can throw together. You have tortillas, beans, and cheese, plus some veggies that need to be used up. The solution = easy enchiladas.

Prep time: ~10 minutes

Total time: ~45 minutes including oven time

Equipment:

Cutting board

Chef’s knife, sharp

Baking dish

Frying pan

Ingredients:

10-12 whole wheat or corn tortillas

1 can black beans or pinto beans, drained and rinsed

~2-3 cups veggies: suggested combination -

  • 1 bell pepper, any color, diced

  • 1/2 onion, diced

  • 1/2 cup frozen corn

  • Handful of raw spinach/other greens

Dash of salt & pepper

1 tsp garlic powder

2 tsp cumin

2 tsp chili powder

Dash of cayenne pepper

1 tablespoons avocado oil

1 cup enchilada sauce or salsa

8 oz shredded Mexican cheese

Extras/Toppings: salad greens, avocado, salsa, plain greek yogurt/sour cream, sliced jalapeños

Directions:

  1. Preheat oven to 375 degrees Fahrenheit. Lightly oil bottom and sides of baking dish. Pour ~1/2 cup enchilada sauce or salsa into bottom of baking dish.

  2. Heat 1 tbsp avocado oil over medium heat. Once shimmering, add diced onion and pepper and sauté until just softened. Add corn and beans and sauté for another minute.

  3. Add spices and stir until combined.

  4. Remove from heat and add spinach, incorporating into bean mixture.

  5. Lay tortillas out flat and add scoop of bean mixture to the center. Top with a sprinkle of cheese, reserving ~1/2 cup. Repeat using remaining bean mixture, placing filled tortillas side by side in the prepared baking dish.

  6. Top with remaining enchilada sauce/salsa and remaining cheese.

  7. Bake for ~30-40 minutes, until cheese has melted and the edges of the tortillas turn light brown and crispy.

  8. Serve with toppings over a bed of greens.

Abby Wadsworth