Easy Enchiladas

by Lis Garrett

When the family’s hungry and you’re short on time, whip together this tasty enchilada dish that’s sure to fill those growling tummies.  

Ingredients  

2 15-ounce cans of black beans, drained and rinsed

10-ounce bag of frozen corn

1 cup of chunky salsa

1 package of flour tortillas

2 20-ounce cans of mild enchilada sauce

2 cups of cheddar cheese  

Directions 

Heat together the black beans, frozen corn, and chunky salsa. Spray the bottom of a 9x13 dish with non-stick cooking spray. Fill each tortilla with approximately ½ cup of the enchilada mixture and roll, tucking the ends under. Pour the enchilada sauce over the filled tortillas, and top with the cheddar cheese. Bake in a 350 degree oven for approximately 20 minutes.  

Serve with a fresh green salad and sliced tomatoes. 

Enjoy!

Lis Garrett's oldest daughter wishes every night could be enchilada night. Lis Garrett is the senior editor and a contributing writer for Root & Sprout.

image courtesy blogman

Relaxing Sunday-Night Grill

by Nicole John

Ingredients:

5 boneless skinless chicken breasts

½ cup of white onion, finely diced

3 cloves of garlic, minced

¼ cup of sun dried tomatoes, finely diced

1 ½ cups of Sherry cooking wine

¼ cup olive oil

2 tablespoons seasoning blend (I used Kirkland organic no-salt blend)

1 teaspoon salt

1 teaspoon black pepper

Directions:

Put all ingredients together in a plastic bag and marinate for 2 hours. 

Preheat the grill on high until the temperature reaches about 400 degrees.  Place the chicken breasts on a sheet of foil on top of the grates.  Grill for about 7-8 minutes on each side.  

Create a foil packet and toss in whole baby carrots, sliced zucchini, and button mushrooms with a dash of salt, pepper and olive oil.   Place on the grill for about 7-8 minutes.  Unwrap and serve along side the chicken breasts. 

My husband and I created this dinner last night and it turned out great! This was a lovely end to a relaxing Sunday afternoon swimming with the family.  Ethan, our 3 year old, actually ate it all.  

Nicole John is the mother of three-year-old Ethan and eight-month-old Brennan and a business owner. She loves to create quick and healthy meals that please everyone in the family.