You 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.
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.