Originally uploaded by l@in.
Last night I made black bean and spinach enchiladas, kind of on the fly. Yeah, I know they’re not really difficult, but recall that I can’t make rice.
prepared brown rice (maybe a 1.5 cups)
1 can black beans
1/4 medium green pepper
1/2 package frozen chopped spinach
cheese of choice (i used a semi-soft mexican cheese)
salsa of choice
6 inch tortillas (i used a red pepper tortilla)
cumin, chili powder, salt, and hot sauce to taste
1 can enchilada sauce of choice
chop the onion and green pepper and fry in vegetable oil with cumin, salt, chili powder, and hot sauce to taste. while these are cooking prepare the spinach. when onions are translucent, add partially drained black beans and heat through. thoroughly drain spinach.
heat tortillas in a large frying pan one at a time. to assemble place ingredients in tortilla starting with brown rice and ending with a spoonful of the salsa. careful not to overfill. (good luck with that one.)
place enchiladas in a baking dish, seam side down. cover with enchilada sauce and remaining cheese and bake 30 – 40 minutes at 350 degrees.