Holy moly these last two months have been a whirlwind. Things like skinny black bean enchiladas have been non-existent around here! Bringing a new life into this world is no small task, but today marks two months for our sweet baby girl which means we’ve survived eight weeks of diaper changes, sleepless nights, spit-ups, constant never ending all day feedings, crying (both me and baby), anxiety, meltdowns, cold meals, sore body parts, frustration and overwhelming emotional mood swings (thanks a lot hormones). BUT, we also experienced eight weeks of loving something more than we ever thought possible in a way we’ve never experienced (I now understand God’s love for us), eight weeks of baby coos, warm cuddles, crazy leg kicks, bright eyes and the best smiles in the whole world. All the while we’re just trying to keep her alive and happy and stay sane ourselves. So far we’re loving it.
Notice in that laundry list of things above I didn’t mention anything about us eating. That’s because food for us is now an afterthought, and sometimes totally forgotten. I never thought I’d be someone who forgot to eat, but now I get it. Getting a blog post ready happens in the 30 minute spurts of time I get when little babe is sleeping, or if I’m feeling crazy, I’ll one-hand type a few lines while she feeds. Multi tasking has a whole new meaning now. And yes, I’m adding “can respond to email, write a blog post, edit photos and schedule social media while breastfeeding” to my Linkedin.
In a nutshell, time is precious and in small supply. 30 minute meals are now a necessity, but that doesn’t mean I want to skimp on being healthy. I know I can make a box of mac and cheese in 10 minutes (I did that for 9 months), but that’s not a meal. We need real food. Especially since this kid is sucking 500 calories from me everyday, I need to make sure I’m getting enough to compensate. Thus, the skinny black bean enchiladas were born from a hodge podge of canned goods I found in our pantry. We’ve made them 3 times already this week, which means it has successfully made its way into our family recipe book. And hopefully it makes it into yours!
Mexican food is my favorite type of food. I recently came to this realization when I went recipe searching on google and pinterest and noticed my most recent searches all include some combination of beans, peppers, olives, avocado and cheese. Tostada, enchilada, quesadilla, nacho, taco, burrito…yeah I love them all. So it came to no surprise that we loved this skinny black bean enchiladas recipe too.
This is a meat-free dish. Sorry Paleo friends, but you’re welcome to all my vegetarian comrades. Vegans, trade out the cheese and you’re happy too. There’s a short list of healthy ingredients in this recipe: black beans, red bell pepper, green chiles, enchilada sauce, corn tortillas and cheese. Throw in a little bit of chili powder and garlic powder and you’ve got yourself a low-cal, tummy filling dinner!
With only 15 minutes of prep work, that leaves you with loads of extra minutes to do all those things you’ve been meaning to get around to. Like: cleaning out your closet, decorating for fall, deleting old Pandora stations from your list to make room for Christmas stations (goodbye Miley), unfollowing all of your politically overbearing friends on Facebook, searching for lost bobby pins (where do they go?!), reorganizing your junk drawer (waste of time), or updating your Linkedin to make yourself sound more professional (Social Media Management really just means you update your profile picture at work). Enjoy your free time!
This skinny black bean enchiladas recipe helps you get rid of some of those random canned goods in your pantry which means you’ll have some cans to recycle when you’re done. Overall, here’s what to do with your leftover packaging:
Recycle: Black Bean Can, Green Chile Can, Enchilada Sauce Can
Compost: Pepper and Avocado Leftovers
Reuse: Tortilla Bag (For Pet Waste!)
Toss: Cheese Packaging
Forget using a plastic produce bag for the bell pepper and bring your reusable one! Or ignore a bag altogether. You’ll live!
- 1 can black beans, drained and rinsed
- 1 red bell pepper, diced
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1 tsp chili powder
- 1 can diced green chiles
- 1 can red enchilada sauce
- 8 small corn tortillas
- 2 cups shredded cheddar cheese
- Avocado, diced (optional)
- Preheat the oven to 350 degrees.
- In a medium frying pan warm the olive oil over medium heat. Add the black beans and allow them to warm for 1-2 minutes. With a potato masher (or the back of a fork), mash the black beans slightly until they form more of a paste. Add the chili powder, garlic powder, 1/4 cup of the enchilada sauce, green chiles and the diced red pepper. Put a lid on the frying pan and allow the red pepper to soften for 5-7 minutes. Stir occasionally.
- In a 9 X 9 casserole dish, pour half of the remaining enchilada sauce in the bottom. Scoop 2 tbsp of the bean mixture into a corn tortilla, top with a pinch of shredded cheese and roll it up. Place it seam side down into the casserole dish. Repeat with the remaining tortillas (8 total).
- Top the enchiladas with the remaining enchilada sauce, drizzling it down the center. Top with the remaining cheese.
- Bake for 25 minutes until you see the enchilada sauce bubbling and the cheese has melted.
- Serve immediately with sliced avocado.