Sometimes after a long meat-filled Sunday dinner, I like to keep the menu on Monday pretty simple. We usually use up the leftover meat from Sunday's dinner in our lunches or tie it into Monday's dinner somehow. I've learned that one of the easiest ways to serve up leftovers is to roll them up in a tortilla.
However, sometimes I just want something simple, light, and healthy for dinner after the weekend. Mondays are the perfect time to start afresh with our "eating lifestyles." So for us, it's usually the day we end up eating the healthiest. I've heard of families celebrating Meatless Monday, and I think it's a wonderful idea! (and we are super-meat lovers, let me tell you). But for economical reasons, it's also a great way to have a meal or two during the week that's much less expensive without the meat included. And with a dish like these enchiladas, you won't miss the meat for one second!
I served these up on a really busy day. Thankfully these are made, baked, and finished in less than 30 minutes! And it's a pan of freaking enchiladas for heaven's sake! They're loaded with the freshest ingredients, and if you're a flour-tortilla Nazi, you can substitute it for whatever the heck floats your boat tortilla-wise. We've tried this with whole wheat, and it was even more filling :) If you want to serve an army, double the recipe for a 9x13. But for our little family of three, (plus a serving of leftovers the next day for the courthouse-loving-husband), it was the perfect size.
The filling reminds me of a fresh salsa my friend used to make all the time (you could even toss in a handful of corn like she did for the salsa). I could eat that stuff with chips ALL DAY LONG. Mostly because I'm a serious salsa, bean dip, and guacamole addict. Anyway, the filling is gorgeous, and it's a shame it's hidden in side the tortillas for baking. However, you can top off the enchiladas with a little of the leftover filling to bring the beauty on the outside, as well. Don't skimp on the cheese, and enjoy the heck out of these little lovers!
- - -
Avocado & Black Bean Enchilada
makes 4 servings
8-9 6" flour tortillas (you can use spinach or whole grain here if you'd like)
1 can black beans, drained and rinsed
2 ripe avocados, seeded, peeled, and diced
1/2 red onion, diced
1 t garlic powder
1 t cumin
1 t chile powder
salt and pepper
1/3 C cilantro leaves, chopped
2 plum tomatoes, diced
2 10oz cans green chile enchilada sauce
1 7oz can diced green chiles
2 C shredded Mexican blend or cheddar cheese
1. Preheat oven to 400 degrees F. While preparing the enchiladas, have the green chile sauce and green chiles in a small sauce pan over medium heat, simmer for a few minutes, then remove from heat.
2. To a medium bowl, add black beans, avocados, onions, garlic powder, salt and pepper (about 1/4 t each), chile powder, cilantro, and tomatoes. Stir to combine. Resist dunking an offensive amount of tortilla chips into the mixture and eating like a pile of delicious salsa.
3. In a 9x9 dish or large oval dish, pour a little of the enchilada sauce mixture in the bottom and spread around.
4. Load up tortillas (I warmed mine in the microwave for a few seconds to make them more rollable), with about 3 tablespoons of the black bean mixture. Sprinkle with a little cheese and roll up tight. Place seam-side-down in prepared baking dish. Repeat with the rest of the tortillas. There will probably be leftover filling. Pour remaining sauce over tortillas. Top with remaining cheese and any leftover filling. Bake for 15-20 minutes, uncovered. Serve warm with tortilla chips.
recipe source: creme de la crumb