Tasty Tuesday: Bean and Sour Cream Enchiladas
We love meat but since it can quickly get expensive, one of the 6 ways that I save on meat is to try to eat at least one meatless dinner a week. Recipes like this Bean and Sour Cream Enchiladas make it easy to not mind doing that! They’re filling, delicious and simple to make too. Plus thanks to the beans you are still getting your protein.
The recipe that I adapted this from was incredibly spicy- so much so that you couldn’t really enjoy the flavors at all. I kept reworking it and finally came up with this version that even the kids love. But by all means, if you like spicy, up the cumin a bit and add in the cayenne pepper!
Bean and Sour Cream Enchiladas
1 cup chicken broth
1 tbsp cornstarch
6 oz can tomato paste
1 tbsp. chili powder
¼ tsp. cumin
¼ tsp. cayenne pepper (optional)
1 c. sour cream
¾ c. onion, chopped
1 ½ c. shredded cheddar cheese, divided
½ package taco seasoning