Black Bean Enchiladas
Combine a can of black beans (drained and rinsed), a can of diced tomatoes (drained), 1/2 bunch of cilantro, roughly chopped, 1 clove of garlic (minced), dash salt and 1 t. cumin:
Note: Don't feel confined by my instructions...fresh corn would be a yummy addition, as would diced yellow or red peppers and diced zucchini. (Now I'm hungry!!!)
Fill small flour tortillas with the black bean mixture. Roll and place in freezer-safe containers. Make your life easier later and, unlike me, remember to spray your container lightly with cooking spray first.
Cover with enchilada sauce.
Cover with plastic wrap, then aluminum foil (the foil keeps the plastic wrap from melting and the plastic wrap keeps the food moist while cooking).
If you're going to freeze the meal, add the freezer lid and make sure you label it before sticking it in the freezer. I usually write the cooking instructions, too, so I don't have to worry about trying to remember or tracking down my recipe later.
When ready to eat, preheat oven to 350F and cook for 20 minutes (cook for 30-35 minutes if completely frozen). Remove foil and plastic wrap, sprinkle lightly with cheese and return to the oven for an additional 5 minutes.