So as promised, I’m going to make an effort to share my budget friendly meal recipes from week to week!
Last week definitely had an Italian theme going with all the pasta and cheese creations I came up with so this week I decided to go Mexican!
I’ve made these double bean and corn enchiladas once before and they came out just as good this second time around so I figured it’s definitely a recipe worth sharing with you all. They’re wholly satisfying so not even the heavy meat-eaters in your house will complain.
And the absolute best part is that they take less than 30 minutes to pull together, are completely budget-friendly and really are so delicious!
They’re also easily translated to feed an entire family or just one person with 2 or 3 meals as leftovers given that they keep pretty well for several days when stored in an air-tight container in the fridge. I’m sure they would also keep well if frozen – then you could have them on hand for busy days months down the road!
double bean and corn enchiladas
makes: 6-10 enchiladas
- 1 pack of whole wheat, corn or flour tortillas (I used whole wheat)
- 1 can of no-salt-added corn
- 1 can of reduced sodium black beans
- 1 can of reduced sodium dark red kidney beans
- 1 can of enchilada sauce
- 1 bag of reduced-fat shredded mexican blend cheese
- optional: box of quick-cooking brown rice, guacamole, salsa and plain greek yogurt
- preheat oven to 400 degrees F
- drain beans and corn and combine together into a large bowl, mixing well.
- take one tortilla at a time and using a spoon, fill the tortilla with about 1/4 cup or so of the corn/bean mixture. carefully roll the tortilla up and place it seam down in a 9×13 baking pan. repeat until you’ve used all your tortillas or have run out of room in the pan.*
- once all filled and rolled tortillas are in the pan, open the can of enchilada sauce, pour evenly over the rolled tortillas and then top with shredded mexican blend cheese.
- bake at 400 degrees F for about 10-15 minutes or until cheese begins to bubble.
*NOTE: You’ll have left over bean/corn mixture which goes great over brown rice for a little burrito bowl option as a different meal!