Sunday, March 28

Leftovers to Enchiladas

Jill and I are constantly making new recipes! This is great, until our refrigerator is full of leftovers and nothing fresh left to prepare. Last night, we got creative with our leftovers and the results were just delicious! Here is our enchiladas recipe:

Garden Unit Enchiladas
1 onion, chopped
1 cup of black beans
1 12 oz can of crushed tomatoes, divided
3 black bean burgers, crumbled
1 jar of salsa (we used black bean salsa, but you can use what ever kind you like!)
1/2 cup of Colby cheese, shredded

1. Chop onion. Drain the can of tomatoes. Mix the onion with the black beans and 1/2 of the can of tomatoes. Fill tortillas evenly with this mixture and roll them up. Lay them in the pan side by side, with the seam side down.

2. When the pan is filled with the tortillas, pour the rest of the crushed tomatoes over them, and pour salsa, to taste, over as well. Top with shredded cheese.

3. Bake at 350 degrees, for about 15-20 minutes or until they are warm through.

These are great re-heated too, so it is a simple meal that you can prepare for the week, and snack on throughout the week! Also, if you want, you can prepare the enchiladas and bake them when you are ready to eat them. This way, you can easily prepare extra for another night, and they will be fresh when you want them.

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