I've had the book Julie & Julia on my to-read list for sometime now and as the previews for the movie kept popping up more frequently I decided I better read it quickly before I see it in the theater. Because once I see it on the big screen I'm probably not going to go back and read it. That's just wrong. Like taking a shower and then running 3 miles. Wrong I tell you.
I finished it up today (cute read) and was like great now what do I make for dinner! How do you whip up a decent dinner when you've just spent the afternoon reading of someone putting out ducks and pastries on her table. I'm intimidated by this woman's mad skills. I didn't fret for too long because I figured the simplest solution is a. I am not ever going to crave duck and b. I'm just not to going tell boy that there are wives out there whipping up duck.
He'll never know.
So, I settled for my new favorite enchilada recipe I found in a Pillsbury cookbook. I just love their recipes. I changed this one up just a bit to my liking, but it's super quick, delicious and best of all doesn't make me gag.
Here's the recipe:
10 flour tortillas
1 box 6.4 oz mexican flavored rice
2 tablespoons butter
2 1/2 cups water
1 can 19 oz. enchilada sauce
1 can 16 oz. black beans or pinto beans (pick one; drain and rinse)
1 can 11 oz. Green Giant southwestern style corn; drained
shredded cheese (I only put it on half the dish, since I'm lactose intolerant)
Preheat oven to 350. Cook up rice as directed on box. Once rice is cooked add in corn, beans and 3/4 cup enchilada sauce. Stir. Place a spoonful of mixture on a tortilla and fold/roll and place in a 13x9 greased baking dish. Repeat with remaining tortillas. Pour the enchilada sauce over enchiladas and cover and bake 25 minutes at 350 degrees. Sprinkle with cheese and return to oven uncovered for an additional 5 minutes.
I think I'm okay sticking to enchiladas.