Vegetable Enchiladas

 When does Mexican food ever not sound amazing? Tonight's dish...Veggie Enchiladas. Excuse the pie pan, the baking dish was a casualty of the move. Simon often tells me I should host a show entitled "The Ghetto Chef", there are ways to cook surprisingly good food with a microwave, Ziploc bags, and a single pan...and I learned them all sharing a tiny 1 bedroom with roommates in college. Fortunately, 3+ degrees, a few jobs, and many moves later I am lucky enough to have more than just a microwave (even if I don't have a baking pan).


1 Bag Spinach
1 Can Whole Kernel Corn
1 Can Black Beans
1 Medium Sized Bunch of Green Onions
2 tbsp Sour Cream
6-7 Flour Tortillas
1/3 Cup Grated Mozzarella
Salt and Pepper

1 tbsp Olive Oil
1/2 tbsp Cumin
1 Can Tomato Sauce
Salt and Pepper

Pre-heat the oven to 450 degrees
Lightly oil a mid-sized baking pan.

 The Sauce:
 Heat the oil in a sauce pan on medium, add the cumin and cook for another 3 minuets. Stir the cumin frequently so that it doesn't burn and begins to "dissolve" in the olive oil.

Add the tomato sauce, a pinch of salt and pepper, and cook until thick.

To make the filling:
Boil the bag of spinach in salted water for about 2-3 minuets, until tender, drain, squeeze the excess water out and shock in ice water until cold.

In a medium bowl combine the spinach, corn, black beans, sour cream, and diced green onion.

 Toss the flour tortillas in the oven for just a few seconds to soften them up so they don't break while your rolling.

Spoon the filling onto each warm tortilla, and roll the tortilla up tightly. Remember, tortillas are open at the ends (don't laugh...I had to look this up) unlike burritos. Transfer the finished roll onto the baking dish and arrange each roll snugly against the one before.

 Spoon your sauce over the rolls, and sprinkle with mozzarella cheese.

The pan goes in the oven for about 10 minuets (until heated through).


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