This is one of my "go-to" recipes that I created based on an old Lentil Taco recipe. It feeds my grown-up family of 5, with a little left over for lunches the next day. The only things that require chopping are the onion and the jalapeños. (I suppose you could buy a can of chopped chilies and use that if you want.) It is super quick and easy!
INGREDIENTS
olive oil
1 onion, diced
2 cans black beans, drained & rinsed
1 can yellow corn, drained (or frozen corn, unthawed is fine)
1 can no-salt diced tomatoes, UNdrained
2 Tbs. chili powder
1 Tbs. + 1 tsp. cumin
2 tsp. dried oregano
8-12 slices of jalapeños (from a jar is what I use), chopped
Optional (for serving):
tortillas
shredded cheddar or Monterey-Jack cheese
shredded lettuce or spinach
salsa
enchilada sauce (red or green) - 2 cans per 9x13 pan
rice
Directions
Sauté onion in olive oil over medium heat until soft. Add beans and corn to the pan. Sprinkle spices all over and stir to coat everything with the spices. Add the can of tomatoes and mix in well. Add the jalapeños and stir well, so they're not clumped together.
Turn heat to low and simmer a little while (although you can eat this right away if you want.)
This filling can be served in soft tortillas as burritos, or you can roll it up in soft tortillas and make it into enchiladas. You can also serve it over rice in a bowl.
If you have a little extra time and want enchiladas...
Put about 1/4 cup of filling in each enchilada. Sprinkle in some shredded cheddar, if desired. Spray a 9x13 pan with non-stick cooking spray or misted oil. Put about 7-8 rolled-up enchiladas in the pan and cover with 2 small cans of enchilada sauce. Cover dish with foil and bake at 350* for 40 minutes.
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