Here is another recipe that comes straight from my stockpile. Cleaning out the fridge revealed a few things that needed to get used up, and I checked my dry good pantry as well.
This meal is pretty easy to make. I prepared it in steps in between activities with the kids. I purposefully left this pretty bland for the kids to introduce them to a new meal. You can turn things up a notch by sautéing some onions and peppers and including them in the dish.
Ingredients:
One pound bag of dried black beans
One can of corn
One small can of enchilada sauce
Shredded cheddar cheese
One package of flour tortillas
Salt to taste
Optional salsa for serving
One cup of brown rice
Directions:
Rinse and drain the black beans. Place them in a pot of water (without salt–salt toughens beans) and boil for two minutes. Then allow the beans to soak in the hot water for about two hours.
Meanwhile, bring one cup of brown rice and two cups of water to boil. Cook the rice until done. Fluff the rice and set it aside.
When the black beans are done soaking, add them to a saucepan, along with the enchilada sauce and the corn. Simmer the mixture for 15 minutes until the beans are soft and flavorful. Add salt to taste.
Just before serving, warm the flour tortillas in an oven or microwave. Fill the tortillas first with a spoon full of rice and next with a spoonful or the bean mixture. Top with shredded cheddar cheese.
Roll the tortilla into an enchilada by first folding over a small portion of the bottom of the tortilla and a small portion of the side of the tortilla. Then roll the tortilla into a enchilada shape. This will form a sealed pocket at the bottom to prevent the filling from escaping.
Eat out of hand, or plate and top with your favorite salsa.