Sunday, April 21, 2013

Cheesy chicken and/or black bean enchilada with spinach and corn

(for the enchiladas)
15 oz can black beans, rinsed & drained
1 1/2 cups corn (I used frozen, thawed)
6 oz fresh baby spinach
6 green onions, thinly sliced
1/3 cup cilantro, chopped
2 tsp cumin
3 cups shredded 3-cheese blend (or pepper jack, etc)
8 whole wheat or clour tortillas
*I added shredded chicken since my wamily wanted more "meat."

Saute the spinach in olive oil over medium heat for 1-2 minutes, until slightly wilted.  In a large bowl, combine beans, 2 cups cheese, spinach, corn, green onions, cumin and cilantro.  Preheat oven to 375.  Lightly spray a 9 x 13" baking dish, and pour a small amount of the sauce to coat the bottom.  Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam-side down in  dish.  Pour remaining sauce over the enchiladas, coating evenly.  Sprinkle 1 cup cheese on top.  Bake about 20 minutes, and garnish with cilantro and/or green onions (optional).

You can also make your own sauce, but I was too busy (lazy), so I used canned enchilada sauce

(for the sauce)
3 cups organic low sodium vegetable broth
1/4 cup tomato paste
1/4 cup all purpose flour
2 Tbsp olive oil
2 tsp cumin
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp chili powder

Directions for sauce:
In a saucepan, heat olive oil over medium heat.  Add tomato paste, flour, cumin, garlic powder, onin powder & chili powder.  Cook 1 minute, whisking.  Whisk in broth, bring to a boil.  Reduce to simmer and cook until slightly thickened, about 8 minutes.  Salt/pepper to taste, and set aside.

Source:  Adapted from Once a Month Mom - March 2013 Diet Menu

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