Tasty Thursday - Black Bean Enchiladas

On Sunday, I made beans and rice for dinner. I then used the leftover beans and rice to make enchiladas for dinner last night. This is an idea I have learned from the many mom-bloggers.

I made two pans of enchiladas and froze the extra for another meal, thanks to watching my Mom!

My recipe for enchiladas is what I'd like to call the shortcut or lazy person's version. 


  • Beans
  • Rice
  • Corn
  • 1 can of Green Chili's 
  • Corn or flour tortillas (I used corn, which broke very easily) 
  • Enchilada Sauce 
  • Cheese
  • Olives & sour cream would have been fabulous additions 


Preheat oven to 350 degrees, spray pans with cooking spray. Pour some sauce on the bottom of the pan.

Mix beans, rice, corn, chiles, and olives (if you have them) in a big bowl. Carefully spoon mixture into each tortilla. Place in the pan, with the folded side down. Repeat until there are no tortillas left. 

Pour enchilada sauce over the top of the tortillas. Sprinkle cheese and additional olives on the top of the sauce. Cover and bake for 25 minutes. Remove cover and broil for a few minutes until the cheese is nice and brown. Serve with sour cream (if you'd like).

Freeze the additional pan. I first covered mine with plastic wrap and then foil on the top. I also write the directions on the foil with a reminder to remove the plastic!

Note: The specific amount of ingredients needed will be based on how many enchiladas you want to make.