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Monday, January 20, 2014

Meatless Mondays - Rice and Black Bean Enchiladas

We are really trying to cut back on unhealthy foods, try new foods, as well as watch our grocery budget.  Pretty much the story of every household across America, right?!?!? LOL. 

Shawn was told he needed to watch his cholesterol levels in a health screening that he received from his employer.... so he runs.... ALOT... and to help partner up and support him, we have incorporated some new recipes and food items into our grocery list..... as well as cutting red meat out of our diets in pretty much NONE at all....

We have cut down to chicken, seafood, and the occasional pork chop as meat options... and we tend to eat one of them a week...

We have taken on a lot of beans, rice, quinoa, millet, barley etc.  It's been an interested adventure so far... some recipes have been really good and some have been really bad  HORRIBLE!!!!!

However, here is a Recipe of Yumminess.... (insert lip smacking noise here).....

Rice and Black Bean Enchiladas

2c cooked rice
1c 15 oz can of black beans
1 pkg taco seasoning
1 pkg of corn tortillas
2c Salsa
1c Enchilada Sauce
Shredded Cheddar Cheese
Sour Cream

Preheat oven to 350 degrees.  Cook rice, drain and rinse black beans.  In a large bowl, mix rice, beans and taco seasoning. Pour 1c of salsa on bottom of 9x13 greased pan.  Spread to cover bottom of dish. Fill corn tortillas with rice/bean mixture.  Place in pan, cover with enchilada sauce and remainder of salsa.  Sprinkle cheddar cheese over sauce covered shells.  Bake in oven for 18-20 minutes. 
Top with shredded lettuce and sour cream.

I had these as leftovers the next Tuesday, still full of flavor and just as tasty! 

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