Monday, May 2, 2016

Menu Monday - Garlicky Bean Enchiladas by Rachel Ray

This week our family is going to enjoy:

Monday: Homemade Sloppy Joes (click for recipe)
Tuesday: Turkey Burgers
Wednesday: Burrito Bowls
Thursday: Garlicky Bean Enchiladas
Friday: Tuna Casserole (click for recipe)
Saturday: Mother's Day Surprise
Sunday: Hot Dog Roll-ups

While we aren't vegans or vegetarians, we still enjoy a meal that doesn't contain meat from time to time and this week I wanted to share with you one of our favorite meatless meals...Garlicky Bean Enchiladas...


  • 3 T Olive Oil
  • 8 Cloves Garlic, thinly sliced or diced or minced
  • 15 oz cannellini beans, drained and rinced (these can be canned or homemade...we are also using Great Northern Beans this go round to try something different)
  • 1/3 C water or chicken broth
  • Salt
  • Six 6" corn tortillas
  • 1 C Salsa Verde
  • 3/4 C shredded Monterey cheese (or pepper jack for a little more kick)
  1. Preheat oven to 375 degrees
  2. Heat oil in a skillet and cook garlic until golden
  3. Stir in the beans and cook for 1 minute
  4. Stir in water/chicken broth and cook until beans are soft (about 7 minutes)
  5. Mash the beans
  6. Once the beans are cooled, heat up your corn tortillas so they are easy to bend
  7. Place about 1/4 C mashed bean mixture into each tortilla and roll up
  8. Place them seam side down onto a backing dish and cover with salsa verde and cheese
  9. Back about 20 minutes
We used smaller tortillas so we had more roll-ups and filled a 13x9 baking dish.

You could easily add ground beef, ground turkey or shredded chicken to this if you absolutely needed to have meat with your meal.

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