First of all I have to say HAPPY BIRTHDAY to my wonderful husband Eric! This is a big one for him… 30 years old!! I told him the 30’s are the best and to stop complaining! :) I’m a year older (and wiser, of course) so I know what I’m talking about! I have a great surprise weekend planned for him though… which I would love to tell you about but this could be the one time he reads my cooking blog so I better not! (He is definitely not a man comfortable in the kitchen!) But to start his birthday week off right, I’m going to be making him a delicious dinner of steak with garlic rub, carmelized onions, herb roasted potatoes, parmesan cauliflower, sauteed mushrooms and a salad for good measure. Then we are going to splurge on a fantastic homemade cheesecake with raspberry sauce! Since I knew all you food lovers would appreciate my menu planning, I thought I’d share my plans with you. Wish me luck! Now on to today’s recipe…..
For chicken enchiladas, I have to admit that I am definitely partial to the Honey Lime Enchiladas, however, this recipe comes in at second place. These black bean enchiladas are a refreshing change from your basic chicken enchiladas. I love the beans and tomatoes in them but they still have the familiar creaminess of your tried and true recipe that I know you are all skeptical to put aside! :) My good friend Lynnette introduced me to this recipe shortly after I was married so it has been put to the test for years… and come out a keeper over and over! Hope you enjoy! (Please forgive the not-so-great pictures lately…most of my cute dishes are packed for moving!)