Spinach and corn enchiladas with cabbage and re-fried black beans

It wasn’t until I grew interested in cooking that I really enjoyed watching cooking shows. They just never held my interest. Now nothing inspires me more while I’m cooking in the kitchen than to have the TV on the Food Network. I especially enjoy having Paula Deen coach me with her comments such as “this is going to taste amazing, y’all.”

I agree Paula, I agree.

These enchiladas are pretty amazing – I love the creamy, cheesy sauce that tops it all off!

  • 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
  • 1 cup frozen corn, thawed
  • 6 ounces Cheddar, grated (1 1/2 cups)
  • 2 4.5-ounce cans chopped green chilies
  • 1 1/2 cup heavy cream
  • kosher salt and black pepper
  • 12 6-inch corn tortillas, warmed
  • 1/4 small red cabbage, thinly sliced (about 4 cups)
  • 2 green onions, thinly sliced
  • 1 yellow bell pepper, diced
  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 can re-fried black beans

Heat oven to 400° F. In a medium bowl, mix together the spinach, corn, 1 cup of the Cheddar, and 1 can of the chilies. In a small bowl, stir together the cream, the remaining can of chilies, ¾ teaspoon salt, and ¼ teaspoon pepper.

Dividing evenly, roll up the spinach mixture in the tortillas (about ⅓ cup per tortilla). Place seam-side down in a shallow baking dish. Top with the cream sauce and the remaining ½ cup of Cheddar. Cover with foil and bake until bubbling, 15 to 20 minutes. Uncover and bake until golden, 10 to 15 minutes more.

Meanwhile, in a large bowl, toss the cabbage, bell pepper and green onions with the oil, white wine vinegar, and ¼ teaspoon each salt and pepper.

Heat the beans in a saucepan over medium heat until warmed all the way through, about 10 minutes.

Serve the beans and cabbage with the enchiladas.


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