One of the new recipes I found was for Black Bean Enchilada Bake (thanks Sarah!)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

It was pretty good if I do say so myself, but really, you don’t need much of a recipe for this one. Play around with it!

Here is the recipe:
2 cups chopped onion, fresh or frozen
1 and 1/2 cups chopped red pepper, fresh or frozen
2 garlic cloves, minced
3/4 cup salsa
2 tsp. ground cumin
2 15 oz cans black beans, drained (I also rinsed them)
12 6″ corn tortillas
2 cups monterey jack and cheddar cheese blend-shredded (I used pepper jack and cheddar because that’s what we had on hand)
3 tomatoes chopped (optional)
1/2 cup sour cream (optional)
1/2 cup sliced black olives (optional)

Preheat oven to 350 degrees

Combined onion, pepper, garlic, salsa, cumin and black beans in a large skillet and bring to simmer over medium heat. Cook, stirring frequently for three minutes (I put the onions and garlic in first and sauteed them up a bit before adding the other ingredients).

Arrange 6 tortillas in the bottom of a 9″x13″ baking dish overlapping them as necessary. Spread half the bean mixture over the tortillas and sprinkle with half the cheese. Repeat the layering process until all remaining ingredients are used.

Cover dish with foil and bake for 15 minutes. Carefully remove foil and serve warm (I removed the foil then broiled it for a couple of minutes to make the top a little crispy). Garnish with tomatoes, sour cream and olives (we did not do this, but that’s up to you).

I think if we do this again I’ll serve it with a bunch of lettuce and tomato on top like a taco salad. It’s a pretty easy go-to meal for midweek. I also added an extra teaspoon of cumin and cilantro, but we really like both of those.