"The best times you are going to have in life are at the dinner table and in bed." Old Italian saying. So relax, and enjoy the simple things!

Friday, August 17, 2012

Simple Black Bean Enchilada: Foodie Friday


Black Bean Enchiladas
Black Bean Enchilada

I love this healthy simple recipe because you can have most of the ingredients in your pantry and throw this meal together in no time. Be creative with your toppings. I say whatever is in the fridge is fair game!

Simple Black Bean Enchilada
by Diane Balch

Prep time: 30 minutes                     Serves: 4 - 6

Ingredients:

12 small tortilla wheat or corn (gluten-free)
2 cans of 15oz of black beans
1 12 oz bottle of Enchilada sauce (I use Trader Joes)
2 tablespoons of salsa (mild or hot)
2 8 oz bags of shredded Cheddar cheese or Mexican Blend
olive oil
salt and peppper
Optional: The juice and zest of one small lime

Optional Toppings:
sour cream
guacamole
Oil cured black olives
Chopped pickled hot peppers
cilantro

Directions:

1) Preheat the oven to 375 degrees. Grease the bottom of a large baking dish with olive oil. 

2) Drain black beans and dirty mash them. Mix them with salt, pepper and the salsa (plus optional: lime juice and zest).

3) Scoop 2 tablespoons of beans into the center of each tortilla. Fold the tortillas over and place them in the baking dish seam side down.  (If you are using corn tortillas cover them with a damp paper towel and microwave them for 1 minute before filling them, so they won't break.) 

4) Pour Enchilada sauce over the tortillas making sure to cover the edges so they won't get crispy. Sprinkle cheese over the torillas and bake uncovered for 20 minutes or until the cheese starts to brown.

5) Let enchiladas cool for 10 minutes before serving them with your choice of toppings.
 enchiladaMexican recipeblack beans,vegetarian recipe 


Hosted by
Home Maid Simple
and
Simple Living with Diane Balch


Foodie Friday Features: 

From: Simply Sweet'n Savory


I have fond memories of a Pakistan friend of mine mother making these total comfort food fritters. They are addictive.

From: Jam's Corner


This is a hearty healthy flavorful dish that you can make with leftover or store bought rotisserie chicken.

From: The Kitchen is My Playground


If a Cheesecake, a Banana Cream Pie, and a Boston Creme Pie had a baby this would be it.

This is a food party please only link up food related posts. Thank you. 

Instructions for Foodie Friday linky:

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1) Copy the Foodie Friday Button's html from this website's sidebar.

2) Paste this html to the html page of the recipe you want to link to Foodie Friday. You can also make a word link or post our button on your sidebar. Please link back.
3) Copy the link to the recipes you want to add to Foodie Friday, not your homepage. You can post up to 3 recipes that you have not shared before.

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49 comments:

  1. Your enchiladas look wonderful! I agree, they are a great way to use up leftovers for a frugal, nutritious and delicious treat!

    ReplyDelete
  2. Diane, black beans are some of my favorites and your enchiladas would certainly take care of my craving for Mexican food. Thanks so much for hosting. I've brought an Heirloom Tomato Pie that can be made in two different versions.

    Have a great weekend.
    Sam

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  3. HI,
    I shared my Rustic Stone Fruit Tart as well as an article about Wild Seafood and labeling issues.

    Find out your body type for better health!

    http://realfoodforager.com/find-out-your-body-type-to-achieve-better-health/

    Thanks for hosting!

    I hope you visit realfoodforager.com on Tuesdays for my carnival Fat Tuesday!


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  4. Thank you for hosting. I am always looking for new recipes that are healthy and tasty. My family would enjoy your enchiladas :)

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  5. That's a delicious & healthy enchilada recipe, looks great. Thank you so much Diane for featuring my Lentil Fritters this week. Glad I was able to bring back some sweet memories to you :)

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  6. Thanks for hosting! I shared my Back to School Snack Roundup {linky} and a new recipe I came up with this week.

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  7. I just shared one of my all-time favorite ways to make corn on the cob-Incredible Mexican-Style Corn on the Cob...Thanks Diane for hosting another terrific week!

    ReplyDelete
  8. Love the features and your enchilada sounds wonderful! Thanks for hosting!

    ReplyDelete
  9. It's chile time in New Mexico so I'm looking for to more enchiladas. Yours look delicious!!! Thanks for hosting Darlin!

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  10. Thanks for hosting and have a great weekend!

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  11. Good Morning Diane,
    We are enjoying some RnR at the beach and I would really enjoy your Enchilada's. I have shared my Key Lime Cake today for the party. Hope you are having a great week end and thanks for hosting!
    Miz Helen

    ReplyDelete
    Replies
    1. I was just at your blogging and I was looking at this recipe. I was hoping you would share it. My husband is from Floridia and likes key lime everything.

      Delete
  12. Thanks so much for hosting! THis week, I shared my Eggplant Non-Parmesan! It's Gluten/Grain/Dairy Free and Specific Carb Diet SCD Friendly, with a Vegan Option! Have a great weekend!

    ReplyDelete
  13. Hi Diane, thanks for the invite. Sometimes it is a small world. Linda is such a popular name. Dancing is always fun and great exercise. Loving your recipes and features. So glad you popped in to say hello. I just linked up my Skillet Corn Griddle cakes.

    ReplyDelete
  14. Thank you so much for featuring my chili! All of the features look great! I'm going to have to try your enchiladas.

    ReplyDelete
  15. Hi Diane
    Can't wait to try the Lentil Fritters you featured!

    I left a post #57 Guide to Free and Cheap Produce, Part 1. It lists several ideas for obtaining produce frugally. Look for Part 2 next week.

    ReplyDelete
  16. wow! so many posts this week! i love it – and can’t wait to see what everyone has been up to!

    this week i’ve shared a recipe inspired by a recent trip to Toronto: Pan seared halibut with fresh from the market peas, seasonal baby potatoes, and an herb white wine vinaigrette. so friggin good.

    p.s. The Wednesday Fresh Foods Blog Hop is still open for a few more hours – you’re all welcome to stop by Gastronomical Sovereignty and link up your seasonal posts if you like! we’d love to have you!

    ReplyDelete
    Replies
    1. I posted my Beekeeping Basics... it is fun to do and really important for the environment.

      Delete
  17. thank you for hosting us darling!

    it's been a stellar week of sun and summer - i cant wait for another scorcher of a weekend this coming one. it'll give me a chance to eat more of my link up: crisp watermelon salad with fresh cheese, marcona almonds, basil and a honey'd creme fraiche dressing. ooooh summer!

    ReplyDelete
    Replies
    1. We are spoiled here the weather is pleasant in NY. Sounds like great light healthy food your eating.

      Delete
  18. Thanks for hosting. Have a great weekend.
    http://thebusybhive.blogspot.com

    ReplyDelete
  19. I'm always looking for more pantry meals. These enchiladas look great!
    Thank you for hosting.

    ReplyDelete
  20. Your black bean enchiladas look divine! Thanks so much for stopping by posedperfection.blogspot.com and leaving me a sweet note. I have linked up a few recipes and look forward to exploring your blog more. I hope you'll stop by again and maybe even click on my "Follow Me" button to add Posed Perfection to your GFC. Have a lovely weekend!
    Blessings,
    Nici

    ReplyDelete
  21. Hi Diane! Great party this week! Thank you for sharing the enchilada recipe. Have a terrific weekend!

    ReplyDelete
  22. Thank you for inviting me and for hosting, your enchilada recipe looks delicious! Have a wonderful weekend!

    ReplyDelete
  23. Sundried Tomatoes in my pasta are one of my favorite things. I had a plethora of Romas, so I mad some using the over and avoiding the bugs if I did it the old school way. Hope you enjoy my Sundried Roma Tomatoes Recipe (#79). Thanks for hosting the party once again!
    Rebekah-www.potholesandpantyhose.com

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  24. I love enchiladas! Wow my mouth is watering just looking at the photo. Thank you for sharing the recipe and for letting me link up my dish.

    Kelly @ Our Everyday Harvest

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  25. Your enchiladas look outstanding!!! I'm ready for cool weather and lots of Mexican food!

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  26. I do happen to have all these ingredients in my new and fully-stocked pantry here in Colorado. And, the weather is much cooler and more pleasant than Nevada so I can make them anytime. Your black bean enchiladas might go on my menu plan for next week. (Thanks to you - the pressure, the pressure - I now have my own weekly menu plan. I figured if you could put one together with your busy family-of- four and blogging life, I could do it with just "one" to worry about. Honestly, I will thank you, because it is far easier and better to plan ahead, even if your only feeding yourself, and to be able to work more creatively with the leftovers.

    ReplyDelete
    Replies
    1. I find having a menu plan helps to keep you from wondering, "What am I going to eat tonight?" you can spend way too much time on that thought. I'm glad to hear you are settling.

      Delete
  27. Your enchiladas look wonderful! I have been looking at the recipes from past month but linked it first time. Thanks for hosting this.

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  28. Hey Diane, thanks so much for hosting :)

    This week I'm sharing my Raw Chocolate-Coated Key Lime Pie. It's vegan and gluten-free and uses only dates, banana and stevia to sweeten it. It's one of my new favourite desserts! http://veggienook.com/2012/07/16/raw-veggie-stir-fry/

    Hope you had a lovely weekend!

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  29. thank you again for inviting me to link up! happy monday!

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  30. Thanks for linking this up at Meatless Monday!!!!

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  31. OOOO just saw this linked up to my party. AMAZING! I love enchiladas!!!

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  32. This recipe is the perfect frugal recipe! If I make my own tortillas (which I learned to do this week), I won't need to buy a thing for this. Thanks for the great recipe!

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    Replies
    1. Oh, Adelina it really is if you make the beans from scratch it cost very little and even my big appetite nephew was satisfied with them.

      Delete
  33. I love enchiladas. Thanks so much for sharing at Must Try Monday.

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  34. Looks great, but I'll leave out the sour cream for me ;]

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  35. Diane,
    Your enchiladas look amazing! I'd like some right about now too :) I love Mexican food. Thanks so much for sharing at Creative Thursday this week. Have a wonderful weekend :)

    Michelle

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  36. These look simple and nutritious! Thanks for sharing on Southern Sundays.

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  37. mmmm...Mexican food is my favorite!!! These look awesome!!

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  38. This looks yummy. I saw your link on Carole's Chatter.

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  39. Diane, thanks for joining in the Fiesta on Food on Friday. Cheers

    ReplyDelete

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