This post is in collaboration with Health Star Rating.
Enchiladas… is there a better word? Honestly, I am not sure. Enchiladas were one of the first things I used to cook when I moved out of home, and they felt so ~gourmet~ back then. Upon reflection they were just chicken, cheese, salsa and tortillas with a metric tonne of sour cream. Fast forward 7 years and the enchiladas around my traps are a more delicious, much healthier version but still evoke a sense of nostalgia.
Filled with lots of fresh veg and protein filled black beans, these vegetarian black bean enchiladas are a great weeknight meal to feed the family, roomies or to gobble up all to yourself. If your pantry is stocked with some basics (spices, frozen peas and corn) the shopping list is fairly simple, consisting of 5 veggies, tortilla wraps, cheese, sour cream and tinned tomatoes.
Last week I introduced the Health Star Rating, which is a front-of-pack labelling system that rates the overall nutritional profile of packaged food and assigns it a rating from ½ a star to 5 stars. It provides a quick, easy, standard way to compare similar packaged foods. The more stars, the healthier the choice. I used this system to guide this recipe as well, keen to ensure the packaged foods I was buying were the best options on offer.
