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Food & Recipes

Easy Weeknight Meal // Black Bean & Grain Enchiladas (Vegetarian + Non Veg Versions)

March 28, 2016


Easy weeknight meals. Gosh, isn’t everyone in search of more of those? Honestly, despite the fact that the kitchen is my happy place, I still get flustered and frustrated about weeknight dinnertime. We all know how rushed it can feel to get a meal on the table in the short two hours between 5 and 7. You know, after work and before the kiddos totally melt down and refuse to eat because they are tired? The rush to eat dinner, get bath time done, read books and drink bottles and get everyone to bed and I hate when that time feels like a giant race against time.

Hence, I’m always looking for easy meals that can be made in advance so the night is less stressful and everyone is well-fed and happy. Enchiladas have always been a go-to recipe for our family because they’re easy and can be customized in so many different ways.

Have a lot of leftover veggies? Toss them into enchiladas. Left over cooked chicken? Enchiladas! You get the idea…

I made a version of these enchiladas a few weeks ago when friends were in town. They were so easy to pull together and provided me with a vegetarian option to enjoy. I also made a pan of Green Chicken Chile enchiladas that night, but these were just as popular! The recipe includes an option to make them non-veg, or partially veg (half pan for the vegetarians in your life/half for the meat eaters!) so there are a lot of ways this recipe can go. Don’t feel stuck by the ingredients I used. Customize them using this recipe as a base.

To make this in advance, prepare/assemble the enchiladas but stop before baking them. Cover and store in the refrigerator for 24 hours, then bake as directed!


Easy Weeknight Meal // Black Bean & Grain Enchiladas (Vegetarian + Non Veg Versions)
Recipe type: Entree
Serves: 6 enchiladas
  • 1 can (10 oz.) mild, medium or hot red enchilada sauce
  • 1 can (14- to 15 oz.) diced tomatoes, drained
  • 1 can (15 oz.) black beans, rinsed and drained
  • 1 cup cooked farro, brown rice or quinoa
  • 1½ cups shredded Monterrey Jack cheese
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • 6 whole wheat tortillas
  • Shredded lettuce, avocado and salsa, if desired
  • *Non-Veg Alternative // Swap the can of black beans for 1 lb. of browned and drained ground beef. Alternately, you could make this veg and non-veg like we do, and do black beans in half the enchiladas and ground beef in the other half, using ½ the amount of both ground beef and black beans.
  1. Heat oven to 350°F. Grease a 13x9-inch baking dish with non-stick cooking spray. Spread ¼ cup of the enchilada sauce in the bottom of the baking dish. Set aside.
  2. In a large mixing bowl, combine the tomatoes, black beans, farro (or other grain of choice), ¾ cup of the cheese, cumin, oregano and garlic powder. Stir until well combined. Add all but ¼ cup of the remaining enchilada sauce and stir.
  3. Divide the mixture between the six tortillas. Roll up tortillas and place them in the prepared baking dish. Spread remaining ¼ cup of enchilada sauce on top of tortillas. Sprinkle with the remaining ¾ cup cheese.
  4. Cover pan with foil and bake 30 minutes. Remove foil and bake 15 more minutes or until cheese is bubbly and melted. Serve with lettuce, avocados, salsa and other desired toppings.



Basics of a Well-Stocked and Healthy Pantry {& a Giveaway!}

May 14, 2014

Basics of a Pantry 1 | Espresso and Cream
One of the post requests I get most frequently is around the topic of what I keep in my pantry. Having a well-stocked pantry is something I’m still trying to figure out, but I do have a handful of basics you can find in my pantry at any given time that make putting a meal on the table a breeze. I’ve also included my favorite freezer items, since I think of my freezer as part of my extended pantry.

Instead of stocking your pantry with items from the regular grocery store (which can be $$) I prefer to buy my basics from Costco and the bulk bins at Whole Foods. Sure, it takes us a long time to go through the Costco-sized box of oats, but it’s worth storing just for the amazing cost savings of buying in bulk. Stocking your pantry may be a little more expensive on the front end, but you’ll gradually see your grocery bill decrease in the weeks and months following.

Pasta (I usually have a few different shapes/sizes, including whole wheat spaghetti, bow ties, and penne)
Whole Wheat Couscous (super quick to prepare, great for meals when you don’t have time to make rice or quinoa)
Brown Rice (either minute or regular, depending on your cooking style)
Old Fashioned Oats (breakfasts, meatloaf, cookies, etc.)
Oat Bran (you know how much I love oat bran!)
All-Purpose Flour
Whole Wheat Flour or Whole Wheat Pastry Flour
Brown Sugar

Black Beans
Canned Diced Tomatoes
Coconut Milk (great for curries and quick Indian meals using chickpeas)
Marinara Sauce
Chickpeas/Garbanzo Beans
Crushed Tomatoes
Broth (chicken or vegetable broth)
Diced green chiles
Tuna (I buy mine from Costco and always look for a low-mercury, pole-caught variety)

Chopped spinach
Fish filets (I buy them at Costco, usually Salmon or Halibut)
Ground beef
Butter (I buy butter at Costco and keep what I’m not using in the freezer)
Bread (again, I buy it at Costco and store extra in the freezer)

Chia Seeds
Ground Flax Seeds (store in the fridge or freezer for longer shelf life)
Peanut butter and almond butter (Costco has some great options without added sugars or oils)
Nuts of choice (almonds, walnuts and pecans are my faves)
Olive Oil
Balsamic Vinegar
Eggs (not really a “pantry” item, but they last a long time in the fridge and are a great source of inexpensive protein)

Danas Decals Labels | Espresso and Cream

Of course, keeping my pantry organized is always a challenge. Since I buy items in the bulk bins at Whole Foods and the items I buy at Costco usually come in large bags and boxes, I am constantly transferring a small portion of what I buy into storage containers that I keep in my pantry. However, it’s not always easy to remember what grain I put in each container and sometimes I’m left guessing and crossing my fingers as the grains cook.

When Dana Decals offered to send me a package of their sticky chalkboard decals to review, I jumped at the chance. Immediately I got to labeling my jars and containers and I have to admit, I love the way they look and the functionality, too. Aren’t they cute?

Dana Decals has generously offered a $25 gift card to one E&C reader. Check out their website for a full line-up of products, including wall decals perfect for decorating. There are three ways to enter below!

a Rafflecopter giveaway


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