4 Bean Enchiladas
Enchiladas are always popular here! Really, any Mexican food is….my kids don’t care how it’s presented: Huevos Rancheros, tacos, fajitas, enchiladas, pulled chicken nachos….they love it all!
This recipe is really easy and never disappoints, and is a great meatless meal if you’re looking to add more plant-based options to your weekly meal plan!
1 Cup total of dried beans will soak and cook up to 2.5 Cups cooked beans. If using tinned, choose smaller tins, rinse and you can freeze what you don’t use to use the next time!
I prefer not to use foil in my cooking and cover my baking dish using the silicone bake & roll. Less waste, so easy to clean and less concern for what might be leaching into your food!
You don’t have to use red onion, I just love the slightly sweet flavour the red onion offers and it contains anthrocyanins – a flavonoid in red, purple and blue plants that give it their great colour, but also have antioxidant effects! Why not add a little anit-inflamatory boost to your cooking when you can!