Growing up in southern Arizona I was raised on Mexican food and enchiladas are one of my favorite foods.  This recipe was easy and it can be tweaked for your taste buds.  I am not a fan of black beans but black beans could easily be substituted for the pinto beans.  This recipe would also be great made in a slow cooker for supper.  Very versatile recipe and we really enjoyed this meal!

If you are interested in this recipe look for it in the upcoming release of The Rolling Kitchen Cookbook, due to be released for free in March.



Comments (2)

Linda Caffee

Bob and Linda started their driver careers after their children left home for college in 2000. Bob started as a driver for a large motor carrier with Linda as a rider. They decided to enter the Expedite industry as team drivers in 2005 and purchased their first Freightliner. Both, Bob and Linda have had their Class A licenses since the early 80's starting out driving in the oil field and hauling grain as fill in drivers where Bob worked as a diesel mechanic. Linda worked at the local country courthouse in data processing.

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Craig Hatch Green Chiles are the best and next to that I have found the 505 Brand Green Chiles to be almost as good and flavorful. The 505 Brand is not that easy to find but when I find it I feel as if I have found a pot of gold!

March 01, 2015 6:50:12 AM

Very nice cooking video Linda. Lauri said that looked delicious and I bet we give it a try. I'm also looking forward to the release of The Rolling Kitchen Cookbook. We look forward to your next cooking video.

February 28, 2015 15:34:27 PM