I’ve been meaning to blog this recipe for absolute ages but for some reason haven’t until now! My Roast Chicken Leftovers & Black Bean Enchiladas are firm favourite in our house and are perfect (as title suggests) for putting your Sunday roast chicken leftovers to a good use!
The great thing about these enchiladas is that they can be prepared in just under half an hour hands on time which makes them perfect for a midweek meal. Beside the leftover chicken they call for some store cupboard and fresh ingredients too but don’t let them hold you a prisoner. Sweetcorn and black beans were my choice here but feel free to use any beans you’ve got (kidney beans would work well here). Fresh ingredients can be adapted to what you have available too.
I tend to use red bell pepper with my enchiladas, however I’ve been known to substitute it with some grated courgette or carrots before. I usually try and plan my meals in advance and have bell peppers ready and waiting in the fridge but sometimes life simply gets in the way lol. When things don’t go to plan I tend to improvise a bit as mentioned. Of course you can also use yellow or green pepper as a substitute for the red one. Whichever one you’ve got, it’ll do. 🙂
Chilli or no chilli?
Enchiladas are Mexican in origin and you would expect some serious heat in this dish and rightly so. However, I kept my version family friendly and chilli free. There is cumin and coriander (both ground and fresh) and lots and lots of flavour but no chilli. It means that this dish is indeed kids friendly!
If you simply need a little bit of heat, feel free to slice a bit of red chilli (or any chilli of your choice) and sprinkle it over finished dish – heat guaranteed. I have another couple of tricks I like to use. One is sprinkling a tiny bit of ground cayenne pepper over my portion or giving it a drizzle of chilli infused olive oil. Either way works really well and it keeps everybody happy! And that is what it’s all about! 🙂
However, if you don’t cater for the little ones or chilli wimps then simply include chopped red chilli in your filling from the get-go and add it to the frying pan at the beginning together with bell peppers. Job done!
If you are after some more family friendly dinners why not try my Mini Pork Meatloaves with Courgette which are a huge heat in our house every single time and nobody even minds the presence of courgettes. 😉 If you are after more easy crowd pleasers which (to top it all off) require only one pot, then try my One Pot Beans & Meatballs Pasta or One Pot Smoked Sausage Jambalaya. Both soo good!
How to fold your enchiladas.
Have you tried my Roast Chicken Leftovers & Black Bean Enchiladas? Leave a comment at the bottom of this post, I love reading them!
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I’m linking my Roast Chicken Leftovers & Black Bean Enchiladas with the following pages:
Cook Once Eat Twice hosted by Corina at Searching for Spice
Brilliant Blog Posts hosted by Vicki at Honest Mum Blog
Recipe of the Week hosted by Emily at A Mummy Too