Black Bean, Corn and Spinach Enchiladas adapted from Sweet Happy Life
10 corn tortillas
1 15 oz. can black beans drained and rinsed
1 box of frozen chopped spinach cooked and drained
1 12 oz. package of frozen corn kernels cooked
2 cans enchilada sauce
1/2 tsp ground cumin
2 cups shredded cheddar cheese
Preheat the oven to 400 degrees.
Stir together black beans, spinach, and frozen corn kernels. Add cumin. Microwave the tortillas for 1 min. wrapped in moist paper towels. In each tortilla, place approximately two teaspoonfuls of the spinach mixture and one pinch of cheddar cheese. Roll each tortilla. Place it seam side down in a casserole dish. Pour the two cans of enchilada sauce over the tortillas. Distribute the remaining cheese over the tortillas. Cook until the cheese is melted and bubbly.
Black Bean, Corn, and Nectarine Salsa
1/2 small onion diced
1/2 large tomato or 1 small tomato cubed
1 nectarine cubed
7 oz. black beans drained and rinsed
6 oz. frozen corn kernel cooked
Mix together and refrigerate for 30 min before serving to let the flavors come together.
Mom's Stuffed Peppers (Bell Peppers, elbows, ground beef, tomato sauce, mozzarella cheese)
Black Bean and Corn Chili
Left over brown rice
Chicken Black Bean Enchilada Casserole
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