Easy Enchiladas

ImageYou know what’s easy?  These enchiladas.  Easier?  Making them a day ahead so that you don’t have to do anything but cook them on the day you want to eat them.  I made these the other day and refrigerated them until the next day.  All of the flavors danced together overnight.  I throw whatever I feel like into the ‘ladas.  Because guess what?  You can have very tasty veggie ‘ladas—no chicken or beef necessary.

The difficult part is taking a good picture of them…They aren’t the most beautiful, but they taste beautiful.  So I captured some romantic pictures.ImageEasy Enchiladas

Makes 8 


8 medium sized tortillas

1 can black beans, drained and rinsed

2 cups pepper jack cheese

1 4oz can of green chiles, diced 

1 jalapeño, diced

1 green bell pepper, chopped

1 10 oz can enchilada sauce


Preheat oven to 400 degrees.  

In a large bowl, combine 1 and 1/2 cup cheese, beans, chiles, jalapeño, and green pepper.  Place a few spoonfuls of your mixture in each tortilla and roll.  Set each enchilada in the baking dish.  Repeat until you use all of your filling.  Coat all enchiladas with the sauce.  Sprinkle the rest of your cheese on top of the enchiladas. 

Cover with aluminum foil and bake for roughly 20 minutes.  After 10 minutes, I take the foil off and let it crisp and finish melting.  ImageWith a ‘lada love, 


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