Let me start off by saying that this is probably the best spring break weather I’ve ever had.
Gross. This has already felt like the longest winter and now it seems to be never ending. I am so sick of it! I have lots of cute new dresses that I am dying to wear. I want to wear open-toed sandals, run outside and feel the sun on my arms. Not to mention I am getting pale so a little tan would be nice. This is making the internships down South very appealing!
Anyways, on Monday night I made a delicious meal of bean & corn enchiladas. My brother proclaimed, “This is the first vegetarian thing I have eaten that actually left me satisfied.” Haha point taken. Thanks Billy.
These enchiladas are based off the chicken enchiladas that I have made before. If you want to try these with meat, just add a little chicken to the filling. Or here is the original recipe for Skinny Enchiladas.
Bean & Corn Enchiladas
Makes 8 servings
8 whole wheat tortillas
1/2 cup plain, greek yogurt (or lite sour cream is okay)
1/2 cup salsa
4 tbsp diced green chilies
2 cups kidney beans (or whatever beans you have on hand)
1 cup corn
1 jar enchilada sauce
1 package reduced fat Mexican cheese
Optional toppings: greek yogurt, guacamole, etc
1. Preheat oven to 350.
2. In a glass casserole dish, pour half of the enchilada sauce.
3. In a small bowl, mix together green chilies, beans, and corn.
4. In another small mixing bowl mix together the salsa and yogurt.
5. Lay a tortilla flat and smear about 1 tbsp of salsa mixture, 1/4 cup of bean mixture, and a sprinkle of cheese. Roll the tortilla and lay, seam side down, in the dish. Repeat with remaining tortillas.
6. When all tortillas are filled and tightly packed into the glass dish, pour the rest of the enchilada sauce over the tortillas. Cover with remaining cheese.
7. Bake covered in foil for about 20 minutes then remove the foil and bake for 10 minutes more.
8. Add any additional toppings.
9. Serve with a little brown rice and you’ve got a balanced meal. Enjoy!
