Oh my yummy. The recipe for Garlicky Bean Enchiladas by Teri Tsang Barrett from Everyday With Rachael Ray would be a perfect meal for the few days before Christmas - it's easy, doesn't require a ton of ingredients, and has flavors entirely different from anything holidayish. The magazine also states that you can "Prepare the dish up to the baking step, wrap tightly and freeze." I might make a double batch next time and do just that.
I cut the recipe in half and it was the perfect amount for two of us. Although, I put less than 1/4 cup beans in each tortilla, but it was still a good amount. One more tip - don't let your baby carry the tortillas in the store because chewed up tortillas aren't easy to roll with filling. Here's the recipe with my comments in brackets:
1/2 cup plus 2 tablespoons vegetable oil
8 cloves garlic, thinly sliced [that amount alone ensures this will be a great recipe, right?]
Two 15.5-ounce cans cannellini beans, drained
1/3 cup chicken broth
Twelve 6-inch corn tortillas
2 cups store-bought salsa verde
1-1/2 cups shredded pepper Jack cheese
Preheat the oven to 375°. In a medium saucepan, heat 2 tablespoons oil over medium heat. Add the garlic and cook, stirring, until just golden, about 2 minutes. [Seriously, don't walk away from the garlic - it goes from golden to burned very quickly!] Stir in the beans and cook for 1 minute, then stir in the chicken broth. Season with salt and cook, mashing the beans, until softened, 7 minutes. Let cool slightly.
Meanwhile, line a baking sheet with paper towels. In a small skillet, heat the remaining 1/2 cup oil. Fry each corn tortilla for 3 seconds on each side, then transfer to the prepared baking sheet to drain.
Place about 1/4 cup mashed beans on 1 tortilla and roll up to enclose; transfer to an oiled 9-by-13-inch baking dish. Repeat with the remaining beans and tortillas.
Pour the salsa over the filled tortillas. Sprinkle the cheese on top. Bake until the cheese is melted and the salsa is bubbling, about 20 minutes.