Sunday, March 27, 2011
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.
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.
I also made a Ricotta Cheese cake from the Eating Well Dessert Cookbook. It was good too.