April 04, 2015

black bean, corn, and spinach enchiladas with roasted red pepper sauce

Yum

Another beautiful day in Georgia... complete with a hike up a creek, rock sliding, and a wet dog!  My husband, of course, is counting down the hours until we eat bbq chicken nachos and watch some basketball, while I am looking forward to the nachos;)  I'll be sharing the recipe soon so watch for it!

We had friends over for dinner last weekend and I made these delicious enchiladas.  They are super easy to make for a crowd, you'll just want to double it, and can be made ahead of time.  Which is always nice so you actually get to visit with your guest, if you are like me you hate having to be stuck in the kitchen while everyone else is having all of the fun.  These would also be great with shredded chicken instead of the beans, or you can do half chicken and half beans.  Also, the sauce is delicious!  Just to warn you... you may want to make some extra!;)

Servings 4-6
Total Time 1 hour

INGREDIENTS 
for the sauce
  • 8 ounces jarred roasted red peppers (mine came in a 12-ounce jar), drained
  • 2 tablespoons water
  • 1/2 small yellow onion, quartered
  • 2 cloves garlic
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
for the filling
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 10 ounces frozen spinach, thaw and squeeze to remove most of the moisture
  • 2 ears of corn, kernels removed
  • 1 1/2 cups cooked black beans (1/2 cup dry/1 can)
  • 1, 4 ounce can diced green chiles, drained
  • ½ cup roasted red pepper sauce
  • 1 cup crumbled feta cheese
  • course salt
  • freshly ground black pepper, to taste
  • 14 to 16, 5 inch corn tortillas
  • 1 cup shredded jack cheese 
  • 3 to 4 avocados
  • 1/3 cup chopped cilantro leaves
  • 1/2 lime, juiced


INSTRUCTIONS
1.  Preheat the oven to 350 degrees F.

2.  In a food processor or blender, combine all of the sauce ingredients. Blend until smooth, then set aside.

2.  In a medium skillet, over medium heat, add the olive oil and chopped onion. Cook for 3-4 minutes, until the onion starts to turn translucent and start lightly browning around the edges. Add the frozen spinach and corn and cook until warmed through and the juices have mostly evaporated. Add the black beans and green chiles and cook until warmed through.

3.  Remove from heat and pour in ½ cup sauce and feta cheese. Mix and add salt and pepper to taste.

3. Working one at a time, lump a 1/3 cup filling down the middle of each tortilla and roll snugly. Place it with the seam side down in your baking dish. Repeat with the remaining tortillas, placing each rolled enchilada snugly next to the other until you have used up all your tortillas.

4.  Pour the sauce down the middle of your enchiladas and then spread slightly with a spoon.  Sprinkle the cheese down the middle. Cover the dish with foil and then bake for 20 to 25 minutes, until the cheese is melted.  Let the enchiladas cool for five minutes, during which you can pit, peel and dice the avocados. Combine them in a bowl with chopped cilantro and toss with a big squeeze of lime juice.

5.  Top the enchiladas with the avocado and cilantro.  Enjoy!!!

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