What’s for Dinner: Inch-o Ladas

Ya, I know it’s not spelled correctly, but you know exactly what I meant! Enchiladas my be difficult for me to remember how to spell (why does two L’s look wrong, but one doesn’t seem enough?) but they are super easy to make! They have become of one my regular go to dinner meals when I’m too tired to google search anything else. In all honesty, if I’m THAT tired, I’m ordering a pizza, because google search is probably the easiest thing to do besides just sit there and make up facts (which I sometimes do and call them “Matt Facts”).

If I’ve got some juice in my energy tank and 15 min to prep (plus 20 to bake), I know these will hit the hunger spot and give me something for much tomorrow. A 2for1 special!

Ingredients:

6 Whole Wheat Tortillas (You can use regular, but Whole Wheat makes the extra cheese OK in my book)

1lb Ground Turkey

4 oz Shredded Cheese (1 cup)

1 can of Black Beans

1/2 Onion (chopped)

1/2 Red Bell Pepper (chopped)

1 cup Frozen Corn (Run it under cold water just to knock off the ice and thaw)

1 can of Enchilada Sauce (Red or Green. Or you can make your own! Decisions Decisions)

Tools:

Casserole dish

Stove top Skillet (the higher the sides the better)

Something to stir with (I like large spoons)

Aluminum Foil

Step by Step (Day by Day)

1. Preheat your oven to 400 Degrees

2. Throw that ground turkey in the skillet and cook it up on your stove top! When its just about cooked, throw in the chopped onion and pepper and mix the whole thing together. Let cook for 5-7 minutes until the veggies start to soften.

3. Toss in the black beans and corn and mix mix mix. Let cook for 2 minutes (really, thats it!)

4. Once the mixture is heated through, turn off the stove and grab your tortillas. If you have a pastry brush, you can brush a little of the enchilada sauce on one side of each Tortilla. If not, no big deal. I’ve done it both ways and guess what? It don’t/doesn’t matter one way or the other! Also, pour a little of that sauce in the bottom of the casserole dish. Just a splash!

5. Take a scoop of your meat mixture and plop it just below the center of the tortilla. Fold over both sides (left and right) and then roll from the bottom so that each side is sealed. Takes a little practice. Even tonight I had to re-teach myself….cuz I’m an idiot.

6. Set each filled/rolled Tortilla in the casserole dish with the seam down to keep it from opening. Repeat 5 more times or until the dish is full.

7. Pour the remaining Enchilada sauce over the top of all of the rolled tortillas and throw the cheese on top.

8. Cover with foil and bake for 20 Min. Remove from the oven (yo, its hot) and let sit for 5 min. You can also top with avocado chunks or chopped green onions. DAMN, I just remembered I had green onions in the fridge. Oh well!

9. Scoop out and enjoy! You can also freeze these before you bake them and enjoy them later in the week. Makes a great next-day lunch as well!