Kid-Friendly
Black Bean Enchiladas with Chipotle Sour Cream
Spicy Zucchini and Corn
Ingredients
- 1 Tbsp olive oil
- 1 cup chopped onion
- 1 (15-oz) can black beans, drained and rinsed
- 6 (8-inch) whole-wheat flour tortillas
- 2 cups freshly shredded Monterey Jack cheese
- 2 (15-oz) cans enchilada sauce
- 1 cup freshly shredded Cheddar cheese
- 1 (8-oz) container sour cream
- 1 chipotle pepper in adobo sauce (from a 7.5-oz can), minced
- 2 avocados, sliced
Instructions
- Preheat oven to 350°F. Heat oil in a large skillet over medium-high heat. Add onion; cook until tender. Add beans; cook just until thoroughly heated.
- Spoon bean mixture onto tortillas, and top with Monterey Jack cheese. Roll up tortillas, and place, seam side down, in an 11- x 7-inch baking dish coated with cooking spray. Pour sauce over enchiladas. Cover and bake 30 minutes. Top with Cheddar cheese, and bake, uncovered, 5 minutes longer.
- Combine sour cream and chipotle chiles. Serve enchiladas with chipotle sour cream and avocado slices.
Side Dish Ingredients
- 1 Tbsp olive oil
- 2 zucchini, cut into half moons
- ½ cup frozen corn kernels
- ½ tsp garlic salt
- ¼ tsp red pepper flakes
Side Dish Instructions
- Sauté zucchini and corn in hot oil in skillet 5 to 7 minutes or until zucchini is tender.
- Season with garlic salt and red pepper flakes.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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