Beans & Greens Enchiladas
Any type of canned bean will work in these easy layered enchiladas, but our favorite combination is a mix of black and pinto beans. Serve as a vegetarian main dish or as a tasty side for roasted pork or chicken.
To make ahead: Refrigerate sauce (Step 2) for up to 3 days or freeze for up to 3 months.
1 1/2 starch, 1 1/2 vegetable, 1 high-fat protein, 1/2 lean protein