Introducing 
"Freshen Up Friday"
Celebrate the beginning of the weekend with a delicious and healthy VEGGIE FIESTA! Studies show that the average person eats more meat than his/her body actually needs. Some cuts of meat - especially red meat - contain extra fat and cholesterol that can lead to heart disease, weight gain and diabetes. If you're a meat lover, skipping meat just once a week can help replace that extra fat and cholesterol with more of the vitamins, antioxidants and fiber your body needs to stay healthy. 
 
Kick off Meatless Friday with Black Bean & Cheese Enchiladas. These enchiladas are so flavorful, your family won ' t even miss the meat. You could even tell them you used meat because they won't be able to tell the difference. We promise! For added texture, add bits of cooked broccoli, new spring peas or finely chopped carrots to the recipe. The more, the merrier!   

Ingredients:
  • 2 dried ancho chilies, stemmed and seeded
  • 2 teaspoons olive oil
  • 1 cup chopped yellow onion
  • 5 garlic cloves, sliced
  • 1/4 teaspoon salt
  • 2 cups vegetable broth
  • 2 teaspoons oregano
  • 2 tablespoons tomato paste
  • 1/2 teaspoon ground cumin
  • 1 tablespoon lime juice
  • 1/8 teaspoon ground red pepper
  • 1 (15-ounce) can black beans, rinsed and drained
  • 2 cups (8 ounces) shredded reduced-fat 4-cheese Mexican-blend cheese, divided
  • 3 thinly sliced green onions, divided
  • Cooking spray
  • 12 6-inch corn tortillas
Preparation: 
  • Preheat oven to 400°
  • Place enchiladas in a baking pan
  • Cook the enchiladas for 40 minutes
It's that simple! Let us know how your enchiladas come out by sharing a photo with us via email at [email protected] or on Facebook, Instagram, or Twitter by tagging @harvesthomemkts  

Sauce & Enchiladas 
Recipes

Ingredients
  • See above for ingredients to make both sauce and enchiladas
Make Your Own Sauce
(or use your favorite sauce)
 
  • Combine chilies & 2 cups water in a saucepan
  • Bring to a boil and simmer 5 minutes
  • Remove from heat and let stand for 5 minutes
  • Drain the chilies and keep 1 cup cooking liquid
  • Heat oil in a medium saucepan over high heat
  • Cook the onion for 1 minute
  • Reduce heat and add garlic and salt
  • Cook 5 minutes or until the onion is soft, stirring occasionally
  • Add broth, oregano paste, and cumin; and cook for 8 minutes or until thickened, stirring occasionally
  • Pour onion mixture into a blender and add chilies & 1 cup of reserved liquid
  • Blend until smooth then stir in lime juice and red pepper
Make the Enchiladas
  • Combine the beans, 1 cup cheese, and half the green onions in a bowl and any extra veggies
  • Spread 1/2 cup sauce in the bottom of a 13 in x 9 in glass or ceramic baking dish coated with cooking spray
  • Warm tortillas according to package directions
  • Spoon 3 Tbsp of bean and veggie mixture down center of each tortilla and roll up
  • Place each tortilla seam-side down in the prepared dish
  • Pour the remaining sauce over the filled tortillas and top with remaining cheese
  • Bake at 400° for 15 minutes or until lightly browned
  • Sprinkle with remaining green onions and serve with sour cream

Get Creative with your Recipe
Tips
  • For faster preparation, make the enchilada sauce a day or two ahead of time and store in the fridge
  • Small bits of cooked veggies add extra flavor and health
  • Greens like kale, collard, or spinach add fiber and vitamin k
  • Carrots add vitamin A for better eyesight
  • Peas add protein, anti-oxidants, vitamins C & K
  • Corn adds protein & vitamin B 
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