Easy Black Beans

Easy Black Beans

We eat a lot of beans in our house.

Black beans, chickpeas, and green beans are our favorites, but we eat all kinds.

I've shared a couple of black bean recipes already including one of my go-to meals Black Bean Enchiladas which my boys ask for all the time, and how I cook Black Beans and Rice from dried beans.

This recipe is my way of turning a can of black beans into something a little more special, to use in tacos, enchiladas, quesadillas, burritos, naked burritos, salads, or just with rice.

I had 7 different "spiced black beans" recipes in my arsenal, from great chefs.

 I've taken something from each of them to create my own version.

I usually make this recipe with 2 cans of black beans, and I'm lucky if I have leftovers once the family gets through dinner.

If I don't get my onion chopped up small enough (see below!), then I have been known to puree the cooked beans to make refried black beans so that I don't pick out the onion at the dinner table. 

Refried black beans are delicious in quesadillas.

We do make-your-own quesadillas a lot using this inexpensive quesadilla maker the boys got me from Target a few years ago for Mother's Day.

Refried or whole black beans are a staple for our quesadillas.

We also usually have shredded cheese, scrambled egg, avocado, cilantro, and salsas to choose from.

Tonight I made whole bean black beans and the boys ate them in taco shells and with heated corn tortillas with lots of salsas and chopped romaine (we're out of cheese).  The beans were completely gone, and the boys were happy - win!

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Buen Provecho!

Easy to enhance regular canned black beans, a staple in our house

Honey Lime Chicken Enchiladas

Six Sisters'

Honey Lime Chicken Enchiladas

We love Mexican or Tex-Mex in our house.  I think it's the mix of the basic ingredients, along with the great flavors.  I found this recipe at Six Sisters' Stuff and tried it out last week.

Most enchiladas I've made are made with corn tortillas, but this one uses flour tortillas and it worked out beautifully.  David really liked this dish, and I did too.  It's a definite keeper.

You start by whisking up a marinade from honey, lime juice, chili powder, and garlic powder.

Marinade 1 lb of cooked, shredded chicken breasts for 2 hours in the fridge.

I used chicken breasts that I had baked the night before.  You could also use a rotisserie chicken for this dish.

Then you pour 1/2 of your jar of salsa verde in the bottom of a 9x13 dish and then beginning stuffing your enchiladas with the chicken and Monterey Jack cheese, reserving 1 cup of your cheese.

I had a package of 8 tortillas so I overstuffed them. 

The recipe calls for 10 though.

This is the salsa verde (also known as "tomatillo salsa" and "green enchilada sauce" to many) that I usually have on hand.  I've made it homemade but it takes a lot of time and this is fantastic.  You can find it in the Latino section of any grocery store.

Then you mix the leftover marinade, salsa verde, and cream together and pour over the enchiladas, topping with your remaining cheese.

Bake at 350* for 30 minutes and let stand for 10 before serving.

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Buen Provecho!



Black Bean Enchiladas

Black Bean Enchiladas

This is my family's favorite supper. 

Whenever I ask for supper requests one of my three boys will ask for black bean enchiladas. 

I feel like I make it too often, but it's a winner every time.

It's a winner for me too because this dish is fast, pretty healthy, and only requires 4 ingredients.

Awesome!

While I like traditional enchiladas like the Chicken Enchiladas I shared recently, layered enchiladas are even easier.  And just as delicious.

First I pour a little bit of the enchilada sauce into the casserole dish. 

Then I lay down my first 3 tortillas.  I tear one in half to fill up the casserole nicely.

Then 3 layers: 3 tortillas, beans, sauce, and cheese.

The top layer is tortillas, sauce and cheese.

At this point you can cover it and keep in the fridge until you're ready to cook (which is what I normally do), or pop it in the oven.

30 minutes at 350*.

I cut it like lasagna and serve squares with a salad.

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Buen Provecho!