Photo: Erik Putz
De-stress your weeknights by stocking the freezer with this easy make-ahead Mexican favourite, which can be reheated in a pinch.
540-mL can no-salt added black beans, drained and rinsed
2 cups shredded cheddar cheese, divided
1 cup frozen corn
1 red bell pepper, diced
1 tsp chili powder
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp salt
10 small whole-wheat tortillas
283g can red enchilada sauce
Line a 9 x 13-in. baking dish with 2 sheets of heavy-duty foil, leaving overhang on all sides. Spray bottom, sides and overhang with cooking spray and set aside.
Combine beans, 1 cup of the cheese, corn, pepper, chili powder, coriander, cumin, garlic powder and salt.
Lay tortillas out on work surface, then divide filling equally among tortillas, placing a line down the centre of each one. Roll each tortilla around the filling and place, seam-side down, in prepared pan.
Protein 24g, Carbohydrates 56g, Fat 21g, Fibre 9g, Sodium 1198mg.
Originally published in the Today’s Parent January/February 2019 issue. Photo by Erik Putz.