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Easy Enchiladas-Grandma Bev and Grandpa Bob Brocklehurst

Ingredients:

  • 3 Tablespoons oil
  • 3 garlic cloves, minced
  • 1/2 cup chopped onions
  • 1 1/2-2 cans black beans, drained and rinsed
  • 1 can tomato sauce
  • 1/2-1 cup salsa
  • 3 teaspoons cumin
  • 10 flour tortillas
  • 1 cup chopped or shredded chicken (optional)
  • 1 cup shredded cheddar cheese

Directions:

Preheat oven to 350. Add oil to a large skillet. Saute onion in oil on low heat until onion is soft, add cumin and minced garlic and cook for 30 seconds longer.

Add one can of black beans to skillet and mash with a fork while cooking. Add the rest of the beans and stir well. Add half the can of tomato sauce, salsa, and chicken. Cook over low heat until warmed through, about 5 minutes.

Spread about 1/2 cup of bean and chicken mixture in the middle of each tortilla and sprinkle 1 tablespoon of cheese on top. Roll and place seam down in a 9X13 baking dish (sprayed with pam). Mix remaining tomato sauce with 2-3 tablespoons of water (I add 1/2 cup of salsa), and cover tortillas evenly with sauce. Top with remaining cheese. Cover and bak for 25-30 minutes.

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Catalina Frito Salad

Ingredients

  • 1 (9.25 ounce) bag Fritos Corn Chips
  • 1 (15 ounce) can dark red kidney beans, drained and rinsed
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can pinto beans, drained and rinsed
  • 2 green bell peppers, finely diced
  • 5-6 Roma tomatoes, finely chopped (or whatever tomatoes you have and like)
  • ΒΌ-1/2 cup red onion, finely diced
  • 1 can black olives, drained, sliced
  • 1 can corn sliced
  • 6-8 ounces of Catalina dressing (Enough to coat everything without being soupy.)
  • Add whatever ingredients you like. If you don’t like kidney beans don’t add and you don’t need to add another can of beans. When we started making this out recipe only said kidney beans. We like the other beans instead now.

Instructions

  1. In a large mixing bowl combine the drained beans, diced bell peppers, chopped tomatoes, diced red onion, and Catalina dressing. Start with 6 ounces and see if you need to add more dressing. Stir well.
  2. Cover the bowl with a tight lid or plastic wrap and refrigerate until ready to serve.
  3. Right before serving, pour in the bag of Fritos. Stir and serve.
  4. Enjoy! Seves 16-20