Easy Enchiladas

Ingredients:
12 small tortillas
1 tomato
1/2 onion
1 can black beans rinsed and drained
2 cups lowfat shredded mexican blend cheeses (can use cheddar or Monterrey jack too)
1 can prepared enchilada sauce (can make your own too, I just never seem to have time)

Pre-heat oven to 375.
Chop onion and tomato, add them to large bowl with black beans, stir in 1 cup of cheese and about 1/2 of the can of enchilada sauce.
Heat tortillas in paper towel in microwave.
Grease a 9 x 12 baking dish with cooking spray, I use my Misto filled with olive oil.
Pour a little bit of sauce on the bottom of the dish (maybe one tablespoon), spread it around to coat bottom.
Put a large spoonful of mixture in each tortilla, roll up tortilla and place seam side down in dish. When finished you can add extra mixture on top of tortillas. Pour remaining enchilada sauce over tortillas and top with remaining cheese. Bake approx 20 min. until cheese is bubbly.

These enchiladas can also be made a few hours ahead and then baked.

Last Week's Meals

We were all sick for a few weeks so I fell behind on posting.

Here are our meals from last week:

Sunday: Stir Fry (Frozen Veggies + Tofu in wok with soy sauce served over steamed brown rice). This is a quick and healthy meal when I can't think of anything else to cook.
Monday: Oven baked fish & spinach rice casserole (made with brown rice), the recipe is here. The casserole was okay, not as great as I had hoped.
Tuesday: Slowcooker Veggie Chili (from the Fix it and Forget it Book) I served it with cornbread and some Fritos I found on sale at Randalls.
Wednesday: Leftover chili
Thursday: Veggie Burger night. I tried this un-fried french fries recipe here. It was a disaster. I was tired and put too many slices on the tray and they never got crispy. My two year old had a great time helping me sort through the potatoes though.
Friday: I don't remember, I think we may have gone to Jason's Deli, healthy and affordable.