This meal is what we make when we don’t feel like cooking. I usually have some onions and peppers or zucchini chopped up in the fridge for the week because why cut up the same things all week long when you could just cut it all up one time and for the rest of the week you have veggies ready to go but only had to clean up ONCE! Using that quick trick basically turns this into a dump and bake dinner with very little clean up. I hope you like it.
INGREDIENTS
1/2 red onion, chopped
1/2 red bell pepper, chopped/1 can green chilis, drained
1/4t chili powder
1/4t cumin
1/4t garlic powder
1/4t onion powder
1 1/2c cooked black beans/1 can, drained – make your own here
1c water
1c monterey jack/ pepper jack/cheddar (split 1/2c / 1/2c)
1c shredded swiss chard/kale/huge handful of baby spinach – optional
1 green onion, thin sliced (optional)
4 tortillas (10in)/2 large burrito size
1c enchilada sauce – make your own here
INSTRUCTIONS
Preheat oven to 375. Saute onion and pepper with a little salt and pepper for 2-3 minutes. Add chili powder, cumin, onion powder and garlic powder. Stir. Add black beans and incorporate. Pour in water and swiss chard. Bring to a boil then simmer until almost all the liquid is gone, roughly 10-15 minutes. Stir in 1/2 the cheese then turn off the heat. Add green onion, reserving a little for garnish). Portion mixture into 4 tortillas and roll them up like burritos. Place them in a pan with 1/4c enchilada sauce on the bottom. Top with remaining sauce then cheese. Bake for 20 minutes.
ENJOY!
WORTHINGTON EATS 