Winter Enchiladas

I was in the liquor store this last weekend, on one of those below zero hide out at home days, and I overheard a conversation between a customer and the clerk. The customer asked the clerk if the drinks people bought much different drinks in this cold weather. The clerk said that whiskey and dark beers were often the drinks of choice on days like this.

I find in the winter I am craving hearty foods with lots of broth and warmth. I also eat a lot of oranges in the winter, probably to protect against all the germs, colds, and flu. I haven’t gotten really sick at all this winter (knock on wood). It’s kind of amazing since I’ve been so stressed out. However, I’ve been eating lots of spinach!

This recipe include spinach and other good for you items. I am calling them Winter Enchiladas just because it was so cold when I made them for Paul and I a couple of nights ago.

Winter Enchiladas

6 whole wheat tortilas

1 can black refried beans

1 can of corn

2 handfuls of fresh spinach chopped
1 can of enchilada sauce

1 cup shredded pepper jack cheese

1/2 white onion

2 cloves of garlic

cumin

cayenne pepper

sea salt & fresh ground pepper

1 ripe avocado

Pre-heat the oven to 350°.

Chop the garlic and onion into small pieces. Saute in a small skillet until the onion is almost clear.

In a large bowl mix the refried beans, corn, and spinach. Add a 1/8 teaspoon of cumin and cayenne pepper to taste (I just did a pinch). Salt and pepper to taste. Mix together with onion and garlic.

Divide the bean mixture evenly in the tortillas folding the sides over. Place each tortilla into an 11 by 7 baking pan. I accidentally forgot to grease my pan and I didn’t have a problem.

Cover the tortillas with the enchilada sauce and top with cheese.

Bake for 20 minutes and serve with chopped avocado on top!

Mmmmm….

I only made half the recipe since it was just Paul and I. That was plenty of food for two people. Six enchiladas could easily feed four happy eaters.

Stay warm!