Living the Gray't life.....: Vegetarian Mexican Fiesta

Sunday, August 10, 2014

Vegetarian Mexican Fiesta

Mexican food is my husband's all time favorite! We also incorporate several vegetarian dishes throughout the week to cut back on our meat consumption, so what better way than with this yummy vegetarian dish. Black bean and corn enchiladas have been a favorite among every one in my family for quite some time now. They are so scrumptious, hearty, and filling. I also made a queso dip that is to die for! This meal is also budget friendly and costs about $10 to make.

Black Bean and Corn Enchiladas

1 can of organic black beans, drained

1 T butter

1/2 onion, diced

1/2 cup cilantro

1 garlic clove, diced

3/4-1 cup frozen organic corn

1 package Simply Organic enchilada mix

1 oz can organic tomato sauce (for enchilada mix)

1 1/2 cups shredded white cheddar cheese

1 package whole wheat tortillas (8 count)

First you will want to get the enchilada sauce ready by following the package directions.

While the sauce is thickening, melt the butter in a large pan on medium heat. Add in onions and garlic and saute until the onions are softened.

While the onions were cooking I chopped the cilantro and shredded the cheese.

Dump in your beans and corn and cook about 2 minutes.

Add in about a 1/2 cup of the enchilada sauce, 1/2 cup of the cheese, and about 1/2 of the chopped cilantro into the bean mixture and continue cooking for about 5 minutes.

This is what it will look like!

Spoon mixture into tortillas and roll up. It's okay if it comes out the ends a little bit.

Top with remaining enchilada sauce.

Then top with remaining cheese and any remaining bean mixture that might be left. Put into a 400 degree oven for about 20 minutes. While enchiladas are cooking, make the queso dip.

Queso Dip (without Velveeta!)