Add these enchiladas to your go-to recipe list when you are running short on time and need to feed your whole family. Use your favorite meat — even leftovers! Add or leave out an ingredient or two to make this recipe unique each time you make it.

Family Night Enchiladas

Makes 8 servings

• 8 8-inch whole-grain tortillas
• ½ sweet onion, diced
• ½ red bell pepper, diced
• 16-ounce can black beans, drained and rinsed
• 1 cup frozen corn
• 1 teaspoon chili powder
• 8 ounces shredded Monterey Jack cheese
• 32 ounces of your favorite salsa
• 8 ounces (1 cup) ground meat of choice

Heat the oven to 400 degrees F. Brown the meat (if using). Once the meat is almost cooked, toss in raw vegetables to soften. Combine cooked meat and vegetables with beans, corn, chili powder and half of the cheese.

Pour 16 ounces of salsa on the bottom of a baking pan. Spread evenly. Scoop about one-third cup of ingredients onto each tortilla, roll tightly and place into the pan. Place tortillas side by side in the pan until full.

Top tortillas with the remaining salsa. Bake uncovered for 20 minutes.

Remove from the oven and top with remaining cheese, then bake for an additional 5 to 10 minutes until golden brown.

Nutrition (per enchilada)

306 calories | 9 g fat | 4 g saturated fat | 37 mg cholesterol | 607 mg sodium | 39 g carbohydrates | 8 g fiber | 18 g protein