Day 6 Dinner Recipe
Easy Veggie Enchiladas
4-6 cups of Cuban Black Bean and Cabbage soup
3 cans of enchilada sauce
2 cans black beans
18 corn tortillas
4 4oz cans diced green chiles
3 avocados, chopped
Preheat the oven to 400 F
To make the bean sauce pulse the beans in a food processor with a dash of the enchilada sauce, 1.5 teaspoons salt and 3 dashes of cayenne. I like to preserve some of the texture of the beans by not blending this mixture completely smooth. If you don’t have a food processor or blender you can mash the beans roughly by hand.
Cover the bottom of a rectangular baking dish (mine is 12.5 ” x 10″) with enchilada sauce. Follow with a layer of tortillas (I used six in each layer, overlapping is good), then a layer of the bean mix. Using a slotted spoon pull veggies from the soup and layer on top of the bean mixture. Now repeat: sauce, tortillas, beans, veggies, sauce. Finish with a layer of tortillas and pour all of the remaining sauce over the top. Bake for approximately 45 minutes or until hot in the center. While the enchiladas are baking, mix the avocado and green chiles in a bowl. Remove the enchiladas from the oven and allow to cool a few minutes before serving.
Serve topped with the avocado and green chiles mixture.