Yummy "Spanish Night" Dinner...A Tribute To My Step-Kids!

Today has been a busy, busy day taking care of administrative duties, building training sessions, cleaning the house, getting in a good workout, and going grocery shopping all while taking care of my little guy! However, I managed to put together a healthy and delicious meal that also left enough for me to take to school tomorrow. 

My version of enchiladas...my step-kids are half puerto-rican and we sometimes have "spanish night" dinners. They weren't here tonight but I made this meal with them in mind. :)

Preheat oven to 350 degrees.

Slice 1 chicken breast into 4 horizontal pieces. Lightly season both sides with salt and pepper. Heat 1 tsp olive oil in saute pan over med-high heat. Saute on each side roughly 2-3 minutes (or until slightly browned). Put in oven for additional 5 minutes (this will ensure it's cooked through and doesn't dry-out). Take out, let it cool, then dice it up.

In same saute pan (lightly spray...should still have a slightly oil coated pan), add 1/2 diced pepper, 1 diced carrot. Cook for about 3-4 minutes. Add 1 can rinsed black beans, 1 diced shallot, 2 cloves diced garlic, 1/2 cup frozen, 1/2 cup frozen corn, sprinkling of Adobo Light seasoning. Cook until heated through. Add chicken.

Break out the whole grain tortillas. Add mixture to the center of 6 tortillas, fold one side over and then the other. Lightly spray casserole dish and lay tortillas folded side down.

Pour 1 10-14 oz can of enchilada sauce (or homemade if you have it) over all tortillas. Pop it in the oven for about 25 minutes (+/- depending on your oven...sides will brown and tortillas will have absorbed most of the sauce). Sprinkle with cheese (I used 2% Mexican Blend). Put back in the oven to let the cheese melt. Eat as is or top with sour cream (or plain, non-fat Greek yogurt), salsa, diced tomatoes, lettuce...or whatever you want!

I served it with a side of steamed Brussels sprouts. :) Enjoy!