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Canned beans and corn bread/muffin mix speed up the prep on this crowd-pleasing main dish that’s perfect for busy evenings and carry-in dinners. —Jill Pokrivka, York, Pennsylvania
Cut the sprouts lengthwise to keep their shape, about four slices per sprout. They'll be thin enough to get a deep caramelized sear quickly but still keep a good crunch.
Use canned beans to make this dish in a snap. We chose kidney, garbanzo, pinto, and navy beans, but you can use any combination of beans that you like.
Using canned beans makes this low-fat recipe for enchiladas a snap to prepare. We chose kidney, garbanzo, pinto, and navy beans, but you can use any combination of beans that you like.
