The only down side is I have to pick out the black beans for Connor. The plus sides far outweigh that, though, so until he delvelops a taste for black beans, which I hope he does, I'll continue to pick away!
Aside from being an absolutely delicious dish, it's also easy to freeze.
You know how when someone just had a baby or surgery, etc. and people bring them dinners? Well, a LOT of times it's pasta- because that's easy to make, transport, and reheats well. I like to take this Enchilada Casserole. I make up a double batch, one for us to eat that night (might as well!) then one to take to the family in need. I include baking directions as well as freezing directions, in case they have so much food coming in, they'd like to save something for later.
Another bonus is it's versatile. You can play with the recipe a little. I omit the sour cream. And, as you can see from this picture, I substituted a couple of ingredients. I don't buy taco seasoning so instead, I used 1 tablespoon Fiesta Party Dip Mix from Tastefully Simple and 1 tablespoon ground cumin. Also, the only reason I ever have Italian Dressing in the house is for this recipe but... for some reason, I went to make dinner this day and discovered I didn't. So, I opened my fridge to see what I had that somewhat resembled Italian Dressing and came up with 29-Minute Citrus Marinade, also from Tastefully Simple.
One more thing: do you know how difficult it is to cover the surface of a rectangular pan with round tortillas? Yes, you can just throw them in the pan and call it good enough but for those who may be a little OCD like myself, here is what I do: I cut the tortillas in half with my kitchen shears and put the straight edges around the outside of the pan then fill in the middle with a whole tortilla. Like this:
|My OCD self also just realized "Pyrex" is upside down but apparently I'm not OCD enough to redo it :)|
And voila! The yummiest dinner in under an hour. It's really very easy and oh so good to eat!