Black bean soup and black bean enchiladas, both made from the same recipe. You can cook once and eat twice!
I love easy weeknight meals that can be transformed the next day into something totally different. It just doesn’t feel like leftovers that way and the kids are excited even though in reality it is leftovers. So, I challenge you to cook once and eat twice with these super easy and affordable recipes using black beans. Plus, keep reading…I have a wonderful giveaway for you after the recipe!!!
I’ve partnered with Libby’s for a couple recipes, giveaways, and a twitter party this fall. Libby’s is on a mission to solve your dinner dilemmas, including your busy family’s needs for a quick, nutrious supper and I’m here to help too! As one of Libby’s experts, I’m really focused around how you how you can put a meal on your family’s table that’s both delicious and affordable.
I love how easy my Black Bean Soup comes together in a slow cooker. It takes only 6 hours and is super affordable because it is meat free; however, the flavor of the soup is so amazing that you won’t miss the meat! The next day, kick up the black bean soup by turning it into enchiladas. Less than 30 minutes to the table and it tastes amazing! The enchiladas are cheese free (except for a little goat cheese that I added to the top), but feel free to add cheese or keep it off all together. They are fabulous no matter what!
My Black Bean Soup recipe is only around $1 per serving. Now, I’d say that’s a pretty affordable and easy supper to get you back into the groove of school, hectic schedules, and life!
Disclaimer: This post was made in partnership with Libby’s. All opinions and thoughts are my own. Giveaway is provided by Libby’s.
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