Home Cookin': White-Bean Chipotle Enchiladas | Kids VT | Seven Days | Vermont's Independent Voice

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Home Cookin': White-Bean Chipotle Enchiladas 

Published March 16, 2016 at 9:23 a.m. | Updated April 4, 2022 at 8:03 p.m.

click to enlarge Preparing and rolling tortillas - ERINN SIMON
  • Erinn Simon
  • Preparing and rolling tortillas
For over a year, we've been celebrating Taco Tuesday at my house. We always have guacamole and a choice of soft tortillas or crunchy shells. But we change up what's inside, experimenting  with both veggie and meat filling combinations. We even have a Taco Night tradition with another family — when we get together for dinner, pork-shoulder tacos are always on the menu. But even the best traditions need a shake-up every once in a while. When I’m feeling the need for a taco break, it’s enchilada time.

I make a few different variations, but this one is my current favorite. My family likes it so much, it just might give Taco Tuesday some competition. It’s quite spicy as is, but you can adjust the heat by using fewer chipotles and/or adding more white beans. Serve with a green salad and some guacamole, of course!

This article was originally published in Seven Days' monthly parenting magazine, Kids VT.

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About The Author

Erinn Simon

Erinn Simon blogs for Kids VT.


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