Ok Chicago. What the heck is going on?
You can not go from 60’s – 70’s – even 80’s and turn on us like this.
It’s not fair. This is not Ok. As B would say, ‘you get a time out.’
Last week we were running barefoot in shorts and tees and eating on picnic blankets and barbequing outside with friends late into the evenings.
This week? Well, it’s back to winter coats. Back to boots. Back to flannel pajamas. Back to gloves? I know you keep thinking it’s 50 and sunny, but in reality with the wind that basically translates to 20 degrees. And there is no sun. Not cool man, not cool.
What to do, what to do. Well, not much aside from hibernating, which is pretty much what I’ve done this week. I finally threw in the towel with my ‘spring’ meal planning. It just wasn’t cutting it. It was time for some warm, gooey, comfort food baking away in the oven.
And that is precisely what these spring enchiladas are about. Black beans, corn, avocado, all rolled up in whole wheat tortillas, topped with shredded cheddar, salsa, and cilantro. Oh so comforting but still keeping it easy on the waistline because, you know, pool season is around the corner.
If you can even believe that. Right now, I so have my doubts.
- 2 chipotles in adobo sauce, finely minced
- 1 cup light or regular sour cream
- 2 (15-ounce) cans low-sodium black beans, drained and rinsed
- 2 cups corn kernels (fresh or frozen)
- 2 medium avocados, cut in 1/2-inch dice
- salt & pepper
- 8 (8-inch) flour tortillas
- 2 cups salsa
- 1 cup shredded light cheddar or Monterey Jack
- Preheat the oven to 350°F. Coat an 9x13 baking dish with cooking spray.
- Combine chipotle and sour cream in a bowl. Purée half the beans in a food processor; add to the sour cream mixture. Stir in the whole beans and corn until well combined and then gently stir in the avocado. Season with salt & pepper.
- Warm the tortillas according to package directions. Working one at a time, spoon one-eigth of the bean mixture down the center of each. Roll the tortillas closed and place seam-side down in the prepared baking dish. Spoon the salsa over the tortillas and top with the shredded cheese. Cover and bake 20 minutes until cheese is melted and burritos are warmed through and browned on top.
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Courtney
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Twitter: lisaeirene
says:
These look amazing! I LOVE homemade enchiladas. It’s been way too long since I tried making some…
Twitter: charminglyuncmp
says:
I just CAN’T with the weather. A cruel joke for sure. These look awesome and comforting!
The weather has been totally crazy! My kids are in total denial and keep insisting that 45 degrees is total short weather. Nuts 🙂
The enchiladas look amazing! Love them. Thanks so much for sharing at Inspire Me Mondays..hope we see you again next week!
I’m laughing – totally the same thing going on here! My boys are rejecting coats and pants, HA.
Twitter: karen\'s Up On The hILL
says:
Courtney, I am always looking for great vegetarian recipes and this looks amazing!
Thanks so much fro sharing at Something to Talk About link party! Pinning!
Karen
Stopping in from Treasure Box Tuesday. Your enchiladas look so good–always my “go-to” Mexican restaurant pick. I like this meatless option!
Michelle recently posted…Chips for Supper! {Taco Casserole}
Twitter: cookingwcarlee
says:
We were in Chicago for the weekend and it was ridiculously cold! What the heck? It’s almost May! These enchiladas sound wonderful.
Carlee @cookingwithcarlee recently posted…Frito Salad – Made by MiMi
Twitter: Yesterfood
says:
Courtney, these are won-der-ful. I have a huge weakness for enchiladas, and your healthier, “Springier” ones sound so delicious! Thank you for sharing these with us at Treasure Box Tuesday- pinned to try soon! 🙂
Twitter: LorelaisLife
says:
These sound delicious! Thanks for sharing at the #HomeMattersParty – we hope to see you again next week. 🙂
~Lorelai
Life With Lorelai
Lorelai @ Life With Lorelai recently posted…Home Matters Linky Party #35