Menu Plan

Friday

Black Bean, Corn and Spinach Enchiladas adapted from Sweet Happy Life

Ingredients
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

Directions
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

Ingredients
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

Directions 
Mix together and refrigerate for 30 min before serving to let the flavors come together.

Saturday
Date Night

Sunday
Roasted Chicken
Mashed Potatoes
String Beans

Monday
Mom's Stuffed Peppers (Bell Peppers, elbows, ground beef, tomato sauce, mozzarella cheese)

Tuesday
Teriyaki Steak
Brown Rice

Wednesday
Black Bean and Corn Chili 
Left over brown rice

Thursday
Chicken Black Bean Enchilada Casserole



I'm an Organizing Junkie - Menu Plan Monday
StoneGable's On the Menu Monday