Quick and Simple Vegetarian Enchiladas [for one]

I’ve been making a lot of “for one” recipes lately because they’re just so convenient. They make the perfect quick meal using ingredients you probably have in your kitchen right now.

And as much as I like leftovers, sometimes they just don’t get eaten and I genuinely hate to waste. So, this is yet another simple, easy to make, delicious recipe to add to your “for one” collection.

I made this version vegetarian because I’ve been trying to head more in that direction these days [don’t tell my dad]. But you could easily add meat if that’s more your thing.

From start to finish, these only take about 30 minutes to make. So get started now and you’ll have a delicious mini-Mexican feast on your hands in no time. Bueno? Si, bueno.

Vegetarian Enchiladas [for one]

Ingredients:

2 corn tortillas

~1/4 c already-cooked black beans

a few slices of sauteed green pepper [and onion, if you like]

salsa [I used red and green mixed]

shredded cheese

light sour cream & shredded lettuce for topping [optional]

Directions:

Preheat your oven to 375* and lightly coat a small loaf pan (or other baking dish) with cooking spray. Slightly heat your tortillas in the microwave so they’re more pliable. Spread a little salsa in the bottom of the dish, lay your tortillas in the salsa and turn them over a couple of times so they get well coated.

Scoop your black beans and green peppers into the tortillas, sprinkle a little cheese on top, and roll them up, laying them seam-side down in the pan. Cover with foil and bake for 20 minutes. Then remove the foil and let them cook for ~5 more minutes.

Remove from the oven, plate, top with sour cream and shredded lettuce and dig in. Ole!

Adios!

[I couldn’t resist.]

Qs:

Mexican food. Yes or no? Yes x 1,000,000

My favorite enchilada filling is __________. shredded chicken or black beans