Happy Monday!! Today is my first day back to work for a full 5 day work week, so here’s to hoping I survive 😉 I feel like I haven’t worked a full week since before Thanksgiving!
It rained a lot this weekend and I didn’t get out much unless I ran an errand or went to church yesterday, so instead of doing a normal weekend recap, I thought I’d share a really good recipe with y’all!
I made this almost 2 weeks ago, and both Dustin and I thought it tasted so good! It was flavorful and healthy–in my opinion, the best combination.
Black Bean Enchiladas
2 tsp olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/2 large red onion, sliced
2 tbs minced garlic (2 cloves)
1 lb lean ground meat (I used deer, but you can use turkey, beef, chicken)
1 15 oz can low sodium black beans, drained and rinsed
1 tbs chili powder
1 tbs ground cumin
1/2 tsp paprika
pinch cayenne pepper
1 tsp salt
6-12 whole wheat tortillas
1 16 oz jar salsa
1 cup shredded cheese
1. Preheat your oven to 350 degrees. In a large skillet, heat your olive oil and sauté your peppers and onion until soft. Add in the garlic and stir for about 30 seconds. Then add in your meat and cook until brown.
2. Stir in the chili powder, cumin, cayenne, salt, black beans, and 1/4 cup salsa and stir well. Let simmer for 5 minutes.
3. In a 13×9 baking dish (or 2 dishes if you make 12 tortillas), spread 1/4 cup salsa evenly over the bottom.
4. Lay your tortillas flat and add a few spoonfuls of the mixture to the center. Roll tightly and lay seam side down in your pan. Your pan should fit 6 tortillas. Then spread the remaining salsa evenly over the tops of the enchiladas and sprinkle with the shredded cheese.
5. Bake for 15-20 minutes
**If you choose to only make 6 enchiladas, then you’ll have leftover mixture. You can freeze for later or mix with rice for a healthy lunch!
