For the past three and a half weeks my days have revolved around learning about meat: how to select it, how to care for it, how to make it appealing and satisfying. Isn’t there a class like this for dating? No? Damn.

When I get home from school and begin thinking about what I’m going to cook for dinner the last thing I want is more meat. So I brought back into the kitchen rotation these yummy enchiladas. I have been making these enchiladas for many many years and they seem to be my go to meal when I want something easy and also healthy.

What you’ll need: 1 10 oz package of frozen chopped spinach, thawed; 1 15 oz can of black beans rinsed and drained, 1 package of taco seasoning mix, 1 cup of water, 1 cup of sour cream (I used greek yogurt as a sub) 8 tortillas, 1 can of enchilada sauce, 1-2 cups shredded cheddar cheese, sliced green scallions.

 

Preheat your oven to 375 degrees. Then in a skillet heat the spinach, black beans, taco seasoning, and water. Bring it to a boil, reduce the heat and let it lightly simmer for 8-10 minutes.

 

 

After about 10 minutes, or until the mixture has thickened, remove from the heat and add in 1/2 cup of the sour cream, or in this case greek yogurt.

 

Now with the remaining ingredients we shall “ensamblar” or assemble the enchiladas.

 

On each tortilla, spread 1 tablespoon of enchilada sauce, about 1/3 cup of the spinach mixture, and 1 heaping tablespoon of cheese.

 

Roll up each tortilla placing the seam-side down in a baking dish coated with some Pam.

 

Spread about 1/2 cup of remaining enchilada sauce over the top

 

Cover these bad boys up with foil and bake them for about 15 minutes.

 

Then, uncover and garnish with the remaining cheese and back for about 5 more minutes.

 

Sprinkle the green onion on top and serve with the remaining yogurt.

 

I hope you enjoy ’em as much as I did and the leftovers are great!