Black Bean and Yam Enchiladas-A great recipe for meatless monday!

I found this recipe from the wonderful shrinking kitchen! She has super duper, healthy recipes and you should totally check her blog out! Click here!! we love Black Bean Enchiladas at our house! Especially the homemade enchilada sauce! Wonderful and no stuff I can't pronounce in it! Yay! Totally meatless too. Sweet! 

Here's the recipe!!

Black Bean and Yam Enchiladas

2 tablespoons olive oil
5 tablespoons chili powder
4 tablespoons flour
2 15 ounce cans of tomato sauce
3 cups lower sodium chicken broth 
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1/ t2easpoon salt
2 1/2 teaspoons cumin
3 cups of the enchilada sauce
2 tablespoon olive oil
1 medium onion, diced
2 cups yam, cooked and mashed
2 15 ounce can black beans, drained
1 cup shredded sharp cheddar cheese
18 small corn tortillas

To make the Enchilada Sauce
In a large sauce pan, heat oil over medium heat. Add chili powder and flour whisking constantly to combine. Mixture will be a thick paste (roux).
Slowly add in a small amount of tomato sauce whisking until the roux has dissolved.  Once the roux is combined, add the rest of the tomato sauce and chicken broth. Whisk to combine.
Add in the rest of the spices, stir to combine.
Bring to a boil, reduce heat and simmer for 15 minutes.
Remove from heat and use in your enchilada recipe, or cool and divide into containers for storage.

For the Casserole
Preheat the oven to 350F.
Heat the olive oil in a skillet over medium heat.
Add the onions, saute until tender, about 3-4 minutes.
Remove the onions from heat and throw in the beans and the yam. Mix well.
Measure out 3 cups of the enchilada sauce you just made. Set the rest aside - it freezes well. Save it for your next batch!
In a 9x13 baking dish, lay out six of the corn tortillas. You may need to tear one up - you just want to make sure you're covering the bottom of the dish.
Spoon some of the enchilada sauce onto the tortillas and spread around.
Dot 1/2 of the bean/yam mixture over the tortillas and sauce, then spread as evenly as possible.
Sprinkle 1/2 of the cheese over the bean/yam mixture.
Repeat the layers EXCEPT the cheese.
To finish, do the final layer of tortillas, then pour the remaining enchilada sauce over the top.
Sprinkle with the remaining cheese.
Bake for 25 to 30 minutes, until bubbly.
Let cool for about 10 minutes before serving.
PS only 239 calories per serving!!

LOVES!!

Emily

Reuben Fries

We love French Fries! We love Reuben Sandwiches! Unfortunately we are avoiding gluten in our house. (well kinda) How can we possibly eat Reuben Sandwiches without bread? Over french fries of course!! 

Ingredients
1 32 Oz bag of frozen french fries
1 C thousand island dressing
1 C drained sauerkraut
1 lb of corned beef diced (more or less depending on taste and desire)
8 oz grated Swiss cheese

Preheat oven to 425 degrees (or whatever your fries dictate)
Spray a 9x13 pan with non stick spray
Place the fries in the bottom of the pan
Cover the fries with the thousand island dressing
Cover the dressing with the kraut
Cover the kraut with the corned beef
cover the corned beef with the swiss cheese
Bake for 20 to 30 minutes or until the fries are cooked through and the cheese is melted.

ENJOY!!

Bean and cheese Burrito Sour Cream Enchilada Casserole! SO Easy!

This is one easy peasy casserole! It literally took me 11 minutes to get in the pan and cooking! Yes, I time myself. It took longer for the oven to preheat. Serious easiness here! It was actually requested by my now 17 year old son for his birthday dinner if that gives you any indication as to if it is as yummy as it sounds. Also for my gluten free friends and family I You can make it with corn chicken taquitos (please read the label to be sure if your brand is gluten free) and it is just as good if not better. I literally decided to try it while shopping for the ingredients for the bean burrito style and it was amazing! I think I like the taquito version better!!

Bean and Cheese Burrito Sour Cream enchilada Casserole

14 bean and cheese frozen burritos thawed (enough to cover the bottom of your pan)

1 family size cream of mushroom soup

16 oz sour cream

7oz green chilies

12.5 oz canned chicken un-drained(optional)

2 cups of cheese

Line the pan edge to edge with your burritos

Mix remaining ingredients except cheese together and pour over the burritos. Top with cheese. Cover with foil and bake for 1 hour in 350 degree oven. 

For the taquito version you will want to add a little sauce to the bottom of your pan first.

Crockpot Country Baked Beans

These are awesome! Give them a try!

 Great for all your summer barbecue needs!

2 cans pork and beans

1 large onion diced

1 cup ketchup

1 lb bacon cooked or 12-13 slices precooked bacon cut in bite       size pieces 

3/4 C brown sugar

1/4 tsp garlic salt

1 TBS horseradish sauce

1 1/2 TBS prepared mustard

1 1/2 TBS Worcestershire sauce

Mix together in a crock pot. Cook on low for approx 6-8 hours

ENJOY! 

Yummy Sour Cream Enchilada Bake

This recipe is a lazy person looking to have the yummy tastes of A good sour cream enchilada with out having to roll individual enchiladas. HAHA! It is just as yummy and My family loves it! And it is my own. Yep this my friends is my own original recipe and I am sharing with you today. WOW! We must be great friends...I don't share recipes with just anyone. :)

Seriously.

Emily's Sour Cream Enchilada Bake

INGREDIENTS:

3 lbs cooked and cubed Boneless skinless chicken breasts

1 bag 9-10oz of tortilla chips crushed (kids love to crush the chips) 

I 16oz tub of sour cream

1 family size cream of mushroom soup

1 7oz green chili can undrained

1/2 C of milk

1 lb grated med to sharp cheddar cheese

Preheat oven to 375 degrees Reserve about 1 cup of cheese. Mix the remaining ingredients together and place in a greased 9x13 pan. Top with reserved cheese. Bake for approx 30 mins or until cheese is melted and the bake is bubbly. 

LOVES!!

Emily