Today we had veggie enchiladas. I, of course, surfed the Internet looking for recipes and came up with a few. However, after looking at the various recipes I found, I ended up making up my own.
Veggie Enchiladas 1 10 box frozen spinach, thawed an drained with excess liquid squeezed out 1 cup frozen corn 1 can black beans, rinsed and drained 1 4 oz can diced mild green chilies 1 tablespoon olive oil 1 cup chopped yellow onion 2-4 cloves garlic, minced 1 can tomato sauce 1 tablespoon chili powder 1/4 teaspoon cumin 1 tablespoon cocoa powder pinch crushed red pepper 10 corn tortillas 2 oz low-fat cream cheese, divided into 10 small pieces 1 cup (more or less) shredded cheddar cheese
1- In a large bowl mix spinach, corn, beans, and chilies. Set aside. 2- In a medium size sauce pan, heat olive oil. Saute onion until just beginning to turn golden; add minced garlic and saute for about 1 more minute. Add tomato sauce, chili powder, cumin, cocoa powder, red pepper. Cook to blend, but do not boil. Set aside. 3- Wrap tortillas in moist paper towels and microwave for 1 minute. Prepare a large casserole by spraying it with non-stick spray. 4- Take one tortilla at a time, put spinach mixture in middle of tortilla and add 1 piece of cream cheese. Roll tortilla unto itself, place onto prepared casserole seam side down. Repeat with all tortillas. 5- Place any spinach mixture left over all tortillas. Spread tomato mixture over all then shredded cheese. 6- Bake for 30 minutes in a 350 degree oven.
Makes 10 servings, more or less.
It was pretty good. But the tortillas got a little tough on the seam side. Next time I will make more sauce and put some down in the casserole before putting the enchiladas in. They were tasty though.
We also had corn fritters from Whole Foods - these were yummy - and some edamame succotash. I was not fond of the succotash myself. Mom liked it and gets to take it home with her.
Thanks for visiting my blog. It's all about what's for dinner - Sunday dinner that is.
Mostly vegetarian dinner menus. Includes links to recipes when available, as well as comments on modifications made. There are always "After Dinner Thoughts" where I discuss what worked, what didn't , which recipes are keepers and which will not be cooked again.