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I LOOOOOVE Autumn.  But, with it comes school and shortened daylight hours that give little time to accomplish all that I want to each day.  So, it's no wonder that as the leaves start to change and the air begins to crisp that I instantly start craving and flipping through my plethora of 30 min. meal recipes to help cut back on dinner prep time so that I can spend those precious minutes elsewhere during the day.  Plus, now that Thanksgiving is tomorrow, I'm sure all of us would like to spend a little less time slaving away over the stove anyways ;)

If you are like me, comfort food and Autumn go hand in hand.  And, for some reason, when I think of comfort food, I think of Mexican cuisine.  There's just something about any combination of beans, tortillas, south of boarder seasonings, and cheese (lots and lots of cheese) that make me, and my family, ready to face the soon-to-be onslaught of the upcoming winter months.

So, below is one of my all time favorite 30 minute Mexican meals.

Bonus...It's vegetarian so you can feel a little less guilty when you eat it :)

Bon Appetit!





3 Bean Enchiladas
(Modified from "Six Sisters' Stuff" 3 Bean Enchiladas)

Ingredients:
1 can of refried beans

1 can of Black Beans-Drained

1 can of Kidney Beans-Drained

1 can Cream of Chicken Soup

1/3-1/2 cup Medium Salsa

1 can enchilada sauce

1 and 1/2 cups of cheese (I like to use cheddar or Monterrey Jack cheese)

8 tortillas

Directions:
1. Pre-heat oven to 350 degrees.

2. In a large bowl, add and mix beans, soup, and salsa.

3. Spoon about 1/4 cup of filling into each tortilla.  Roll up each tortilla and place them seam side down in a 9x13 pan.

4. Pour your enchilada sauce over the tortillas.

5. Cover your pan with foil and place in the oven for 25 min.  When 25 min. are up, take out the pan, remove the foil, cover the tortillas with cheese, and place back in the oven until the cheese is melted.

*I like to eat these topped off with avocados and a side of Mexican or Spanish rice and corn.

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