Black Bean Burritos

I'm kind of embarrassed putting this up because it is so easy and totally made up, but my family loves it. Also, this is just the plain, simple, easy version (which is delicious all on it's own) but you can add anything that you love in a burrito.

1 lb. chicken

olive oil

1 can of black beans

2 14.5 cans of red enchilada sauce

taco seasoning

rice

shredded cheese

Mission whole wheat carb balance tortilla shells

Cube and fry chicken in oil until opaque then add black beans and enchilada sauce. Add taco seasoning to taste. Bring to a boil then turn down heat and let simmer until flavors are blended. Meanwhile, cook your rice and warm the tortilla shells. Then just put the chicken mixture and rice in the shells and roll them up and top with cheese and more chicken mixture. Super easy but so good!

Honey Lime Enchiladas

1.5 lbs pork or chicken, cooked and shredded

Sauce:

1/3 c honey

1/4 c lime juice

1 Tb chili powder

1/2 tsp garlic powder

2 (10 oz) cans green enchilada sauce

equal parts mixed together of:

mozzarella cheese, shredded

cheddar cheese, shredded

flour tortillas

Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.

Lightly spray 2 pans with non-stick baking spray. (I usually use one 9x13 and one 9x9 but it may vary with how thick you stuff your enchiladas) Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

Pour remainder of sauce over enchiladas and sprinkle more cheese on top - don't be stingy! (I sometimes use more like 1 1/2 cans- you can freeze left over enchilada sauce in a baggy.) Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy.

Holy Moly, these were good! You've got to try them! Mmmm, mmmm! These are from Sisters Cafe.