Thursday, March 15, 2012

Holy Enchiladas

Wow, last night Jarod, Hazel and I fell in love with some yummy bean and spinach enchiladas!  These were so super good, that I had them again for lunch. I want to apologize for two late posts in the last few days, I have been lacking on inspiration and ideas for my blog, I have a huge lists of to-dos but no idea where to start....yikes!  Thanks for baring with me and my blog-funk.  Tomorrow, I promise to bring you something totally awh-mazing!  

Bean and Spinach Enchiladas

~1 15.5 oz can black beans, rinsed
~1 10 oz package frozen chopped spinach, thawed and squeezed of excess liquid
~1 cup frozen corn
~1/2 teaspoon ground cumin
~8 oz sharp cheddar cheese, grated( 2 cups)
~Kosher salt and black pepper
~2 16 ounce jars salsa (3 1/2 cups)
~10 6 inch corn tortillas, warmed
~4 radishes, cut into matchsticks
~1/2 cup grape tomatoes, halved
~1/2 cucumber, halved and sliced
~3 tablespoons fresh lime juice
~2 tablespoons of olive oil

In a medium bowl, mash half the beans. Add the spinach, corn, cumin, 1 cup of the cheddar cheese, the remaining beans, 1/2 teaspoon salt, and 1/4 teaspoon of pepper and mix to combine. Preheat oven to 375 degrees.

Spread 1 jar of the salsa in the bottom of a baking dish.  Dividing evenly, roll up the bean mixture in the tortillas and place the rolls seam-side down in the baking dish. Top with the remaining salsa and cheddar.

Cover and cook for 30 mins.  Uncover and cook an additional 5-10 minutes. 

Before serving, toss the lettuce, radishes, tomatoes, and cucumber in a large bowl withe the lime juice, oil and 1/2 teaspoon each salt and pepper. Serve with the enchiladas and sprinkle with scallions.  

This can also be done in the crock pot-cook on low for 2 1/-3 hours.  

Via Real Simple



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