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!)
{ 15 comments… read them below or add one }
Happy birthday to your husband! And your enchilidas sound delicious :)
Mmmm… I just read Eric's dinner menu to Griff, and we are both super jealous! These echiladas look fab, too. I'll have to add them to the menu soon…
Happy Birthday to you Hubby!!!!
Yummy din din!
These look terrific! I love black beans in almost anything.
This is one of my favorite recipes! The only difference is that we use diced tomatoes with lime and cilantro, and we pour a small can of green enchilada sauce over the rolled tortillas, and top with mozzarella cheese. Same basic innards though. :)
First of all, happy birthday to your husband!
And secondly, those enchiladas are calling me! They have to be the best things I've seen yet!
These enchiladas look great. I happen to have some cooked chicken in the fridge that I had to use today so I'm going to give these a try!
Wow!! What a dinner for Eric. I love that garlic rub on steaks! Happy Birthday Eric!!!! And your enchiladas sound really good Britt!
Britt…
This is long lost Heidi Halverson commenting on your awesome website. I want you to know that I frequent it often and I love to see what you guys are making of dinner. My sistas have just started our own cooking blog so that we can help each other out while living far away from each other. Thanks so much for all the good recipes! You're family is totally cute!
Heidi
I just made this tonight…WONDERFUL!!! I added a cup of cooked rice to the chicken mixture. Yummy. Thank you.
Heidi!!! How are you doing?! I hope you leave me another comment and give me a link to your blog or your email… it would be so fun to catch up! I would love to hear what is going on in your life! Take care and keep in touch….love, Britt
I made these enchiladas tonight when I didn't have much time, but I wanted a nice dinner, and they were AWESOME!! This recipe is incredibly easy, and beyond good!!
This is an exquisite recipe, like all the recipes you had posted.
This recipe has become a family favorite. At first I was a little nervous about making this for Tim, he’s really snooty when it comes to mexican food, but he loved it! Thanks for posting this.
Have you ever made these in advance and frozen them? If so, how long did they take to bake frozen?
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