Dinner/ lunch/ vegetarian

White Bean Enchiladas, the answer to all your questions

The clock is ticking. The kids are a little grumpy today. Your spouse is even more grumpy today (Hey, it happens).¬† The grocery bill for the month is shot. There are no leftovers in the refrigerator for tomorrow’s lunch. How can you possibly pull off a home cooked meal that is going to please everyone and not drive you over the edge? Answer: White Bean Enchiladas

Question: What meal is going to be low prep and relatively  easy to make?
Answer: White Bean Enchiladas

Question: What meal is going to be relatively  inexpensive to prepare?
Answer: White Bean Enchiladas

Question: What can you make that will provide you with plenty of leftovers that will be perfect for tomorrow’s lunch?
Answer: White Bean Enchiladas

What meal is everyone going to love?
Answer: White Bean Enchiladas

So what meal are you going to make?
Answer: Say it with me now, “White Bean Enchiladas!”

We’ve had many a night like this in our house when White Bean Enchiladas have bailed us out. And the good news is you probably already have most, if not all, of the ingredients in your pantry. So here’s the skinny:

White Bean Enchiladas
1/4 cup sour cream
2 16 ounce can of cannellini beans, rinsed and drained
1 cup shredded cheddar (divided)
4 Tablespoons green chiles
2 Tablespoon green onion
4 Tablespoons chopped fresh cilantro (divided)
2 teaspoon cumin
1 16 ounce can enchilada sauce
8 8 inch flour tortillas

Mash beans (with a fork–or if you like them smoother in a food processor). Add sour cream, 1/4 cup of cheese, chiles, onion, cilantro, and cumin.

Combine 1/3 cup of enchilada sauce with 1/4 cup of water in a small nonstick pan. Heat over medium low heat and turn off. Dip one tortilla in enchilada sauce mixture, transfer to plate. Spread 1/3 cup of bean mixture down slightly off the center of the tortilla and roll up. Place in a greased 8 inch square pan. Repeat with remaining tortillas and bean mixture. Add remaining sauce to pan. Heat for 1 minute. Spread over top of enchiladas. Sprinkle with remaining cheese. Bake at 350F for 30 minutes. Sprinkle top with remaining cilantro.

White Bean Enchiladas

White Bean Enchiladas

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