Take out your big ol' Mexican hat and lets continue making all sorts of Mexican foods! Maybe you can bust out your mariachi music and celebrate Cinco de Mayo, even though it's not even May anymore!
Spinach and mushroom enchiladas pg 202 (serves 4)
2 packages of frozen chopped spinach (10 ounces each) thawed and squeezed dry1 1/2 cups sliced mushrooms
1 can of pinto beans, rinsed and drained
3 tsp chili powder, divided
1/4 tsp red pepper flakes
1 can tomato sauce (8 oz)
2 tbsp water
1/2 tsp hot pepper sauce
8 (8-inch) corn tortillas
1 cup (4 oz) shredded Monterrey jack cheese
shredded lettuce, chopped tomatoes, sour cream and chopped fresh cilantro as toppings.
1. cook and stir the spinach, mushrooms, beans, 2 tsp chili powder and red pepper flakes in a large skillet over medium heat for 5 minutes
2. Combine tomato sauce, water, remaining 1 tsp chili powder and hot sauce in medium pan. Dip tortillas into tomato sauce mixture; stack tortillas on waxed paper.
3.spoon filling into center of tortillas; roll up and place, seam side down, in 11x8-inch microwavable dish. Secure rolls with toothpicks if necessary. Spread remaining tomato sauce mixture over enchiladas.
4. Cover with vented plastic wrap. Microwave on medium (50%) 10 minutes or until heated through. Sprinkle with cheese. Microwave on Medium for 3 minutes or until the cheese is melted. Serve with Lettuce, tomatoes, sour cream and cilantro, if you'd like :)
These were healthy and easy to make. Vegetarian if you don't eat meat. My mom loved these! I give them a 7 out of 10 yummy points.
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