Enchiladas can be delicious, fun

Some days I am just not in the running for the best parent award. Someone – I won’t say who – complains about anything and everything, throws a fit when it’s time for violin practice, or just plain woke up wrong … and by the time dinnertime rolls around, everyone’s cranky, I’m looking for the aspirin, and the last thing I want to do is invite any young person to hang out with me while I fix dinner, even the one I love.

Yet that is exactly what I need to do to save the day. On bad days we need a little coddling and a little distraction, and how better to do it than by seeking refuge in the kitchen to prepare an economical, easy and delicious meal with my child? His enthusiasm for cooking – it’s all new for him – really gives me a lift. The rest of the evening usually goes much more smoothly after this.

I keep a few convenience foods around for such occasions, such as canned pinto beans or refried beans, bottled guacamole, salsa, enchilada sauce, jack and cheddar cheeses and tortillas; and instant pudding mix or a container of Kozy Shack pudding from the grocery store’s refrigerated section.

How refried bean enchiladas became our family’s favorite “out of the pantry” meal is no mystery: my son loves to help assemble the enchiladas and he adores the saucy, cheesy mess they become in the oven. I always have the ingredients on hand so I can make them anytime, and my husband, not quite the carnivore I am, is always glad for a meatless meal with plenty of guacamole.

Pudding for dessert is easier than making a custard flan, a smooth and cool treat that goes down so well after the hot enchiladas. It is possible to find instant pudding mixes to keep on hand that are organic or at least mostly free of artificial ingredients; Dr. Oetker is one brand I really like. Or for a nondairy option, try Mori-Nu silken tofu and their Tofu Mates pudding mix.

Make the pudding first, following the package directions. It can chill in pretty glass dishes while you and the youngsters assemble and then bake the enchiladas. Set out some baby carrots and ranch dip while the enchiladas are baking – most hungry children will barely be able to resist.

Of course, you might be in such a state that even pudding and enchiladas are beyond you. In that case, go right ahead and order a pizza and call it good. Tomorrow is another day.

Sort-of-from-Scratch Bean Enchiladas

Serves 4

The first five ingredients can be replaced by a can of prepared refried beans – just skip the whole sautéing step and go straight to dividing the beans among the tortillas.

15 oz. can cooked pinto beans, drained

1 small onion, diced

1 sweet red pepper, diced (optional)

Olive oil

Dashes of chili powder, paprika, ground cumin, garlic powder, dried chipotle chili pepper and salt, to taste

8 soft flour tortillas

8 ounces cheddar and/or jack cheese, grated

1 jar or can enchilada sauce (approximately 1 ½ cups)

Olive oil or butter for greasing the baking dish

Guacamole, sour cream, and salsa to serve on the side

Preheat the oven to 350 degrees.

In a frying pan on the stove over medium-high heat, sauté the pinto beans, the onion, and the red pepper with a small amount of olive oil until the onions are translucent, about 5 minutes. Use a potato masher to smash the beans into refried beans consistency and season to taste.

Arrange the tortillas on a clean work surface and divide the beans evenly between them. Spread the beans out slightly on the tortilla with a spatula or table knife. Sprinkle a generous handful of grated cheese on top of beans (save about 1 cup for later), roll up the tortillas and nestle snugly in a greased baking dish. Pour the enchilada sauce over the top of the rolled-up tortillas, covering them completely. Sprinkle the remaining grated cheese on top. Bake in the oven for 30 minutes, until the cheese and sauce are browned and bubbling. Serve hot with guacamole, sour cream and salsa on the side.