Spinach & Black Bean Enchiladas
Season 3; Episode 2

Categories: Main Dish, Vegetarian
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Yield Information
Number of Portions: Varies

Salsa Verde

 Quantity  Unit  Ingredient 
1 12 Cups Tomatillo Diced
2-4 Tablespoons White Onion Diced
1-2 Tablespoons Fresh Cilantro Finely Chopped
1 12 teaspoons Garlic Minced
1 Tablespoon Jalapeno Diced
1 teaspoon Cumin
1 teaspoon Olive Oil
1 Pinch The Edge or Tri-mix

Enchiladas
Ingredients are per enchilada.

 Quantity  Unit  Ingredient 
1 12 teaspoons Olive Oil or Butter
6 Inch Flour Tortilla
1 1/2 Tablespoons Pepper Jack Cheese
1 Tablespoons Fresh Spinach Chopped
1 Tablespoons Black Beans PreCooked or Canned
1 Tablespoons Salsa Verde
1 Tablespoon Sour Cream

Salsa Verde Procedure

Mix all ingredients together in a large mixing bowl. Let stand for at least a half hour. It will get even better if you let it sit for even longer.

Enchilada Procedure

Pour Olive Oil into pan and allow to heat up. Lay Flour Tortilla in oil, it should start to sizzle as soon as it is put in.

Sprinkle about 1 Tablespoon of the Pepper Jack Cheese on one half of the tortilla. Top the cheese with the Spinach, Black Beans, Salsa Verde, and finally the remaining cheese.

Wait for about 10-15 seconds to allow the cheese to start to melt. Then fold the tortilla in half, press down lightly to allow cheese to fuse the whole thing together. Let the bottom brown and then flip to finish browning the other side.

Lay a couple on a plate and top with about 1 Tablespoon of the Salsa Verde and Sour Cream per enchilada.