Meal Train Enchiladas

by | Feb 16, 2018

Meal Train Enchiladas

My dear friend, Teresa, was my classmate in college oh-so-many years ago. We have raised our families in the same small town and it has been my privilege to watch her evolve over the years. Whether it was being a mom and secretary for her husband’s business, labor and delivery nurse, Lamaze instructor, elder for her church, and ultimately chaplain at the local hospital, she has touched many lives with her light that shines so bright.

Recently Teresa has organized a “meal train” to help a family where one spouse has suffered a heart attack and another is dealing with a very serious illness. Meal trains were designed long ago to provide support by way of meals to someone during a significant life event, such as a new baby, graduation, or illness. The website, mealtrain.com, will walk you through the steps of setting up a meal train; inviting folks to join, scheduling, entering what you would like to prepare, selecting a date for your meal delivery, food preferences, dietary restrictions, etc. It is very user friendly.

Because this family requires a low sodium, low fat, low sugar, vegan diet preparing a variety of meals in a one month schedule can be challenging. Teresa selected her version of Black Bean Enchiladas as her offering and was kind enough to share the recipe here. We hope you enjoy them!

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Black Bean Enchiladas

12 Corn Tortillas

1 large can mild Enchilada Sauce

2 C. Black or Pinto Dry Beans. Follow package instructions and cook with 1 t. cumin and 1 t. minced garlic, ¼ C. chopped purple onion.

1 C. Brown Rice, 2 C. water, 1 C. favorite salsa, 1 t. chopped garlic, 1 C. diced tomatoes, 2 t. cumin, ¼ t. salt, cilantro as desired. Bring to a boil then simmer 50 min.

8 C. of a Variety of Vegetables, diced small. Teresa used broccoli, carrots, zucchini, yellow squash, spinach, red pepper, yellow pepper, tomatoes, and red onion.

Put all the vegetables in a large skillet with oil and sauté till tender.

In a large bowl, mix the prepared beans and rice. Stir in the vegetables.

In microwavable bowl, heat the enchilada sauce.

Place the tortillas between damp paper towels and heat in the microwave.

Put a little enchilada sauce in the bottom of a large casserole dish. Dredge a tortilla in the sauce, add ¾ C. filling, roll the tortilla, and put in the casserole seam side down. Repeat until all tortillas are filled. Cover all tortillas with the rest of the sauce. Garnish with chopped green onions and cilantro.

Bake at 350 degrees for 30 minutes.

Tip: Using store bought, disposable aluminum pans will eliminate the need of returning or picking up serving ware.

I am the baby boomer in our little trio. I am a granddaughter of immigrants, making me ¾ Swedish and ¼ Dutch. I am the second of four children to Tillie and Mel (1st generation Americans). I am mother to one girl and two boys, and Oma to one boy and two girls. I am a wife of 47 years who dearly loves the sweet man that I married. I am the human version of mom to a blonde, curly haired, 75 pound dog who likes to attach himself to my leg to better keep track of me. Read More
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