Enchileftovers

It’s so satisfying to successfully transform unappetizing leftovers into a great meal, and enchiladas are a great way to do it.  Whether its veggies, steak, chicken, burger, or rice I start by sautéing a chopped onion with some garlic, cilantro, jalapeno, salt, pepper, and chili powder before adding a drained can of black beans and cooking on low heat for five minutes.  Preheat your oven to 350 then cover the bottom of a baking dish with some enchilada sauce right out of the can to keep your corn tortillas from sticking.  One by one fill each tortilla with your chopped leftovers along with a spoonful of your black bean mixture, roll, and place in the baking dish seam side down.  When you’ve filled them all cover with the remaining enchilada sauce, a generous heaping of shredded cheese, and bake uncovered for thirty minutes.  They make great leftover leftovers as well.