Spinach Chorizo Enchiladas
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Weekend Meals
Cuisine: Mexican
Serves: 4
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon chili infused olice oil
  • 1 medium onion, diced
  • 1 yellow or orange bell pepper, diced
  • 2 cloves garlic, pressed
  • ½ teaspoon organic cumin
  • 1 ear corn, kernals removed, or about ½ cup frozen organic corn
  • 1 10-ounce package El Zapatista, quartered lengthwise and chopped into small pieces
  • 4-6 ounces organic baby spinach, chopped
  • 1 package Mission Organics White Corn Tortillas
  • 1 15-ounce can organic refried black beans
  • 2 jars Simple Truth Organics Mild Salsa (divided use)
  • 4 ounces Cabot Pepper Jack, shredded (divided use)
  • 4 ounces Cabot Seriously Sharp White Cheddar, shredded (divided use)
  • 2-3 tablespoons minced fresh cilantro (optional)
  • Organic sour cream
  • Organic salsa
  • Organic quacamole
Instructions
  1. Heat the oven to 375 degrees.
  2. Heat the oils in a large non-stick skillet, and saute the onion over medium heat for about 5 minutes. Add the diced bell pepper, garlic, and cumin, and saute for a few more minutes. Add the chopped chorizo, and corn and saute for a few minutes. Then add the chopped spinach and let it cook for about 4-5 minutes so that the spinach is very wilted but still bright green.
  3. Spray a large, deep caserole dish with non-stick cooking spray. spread a thin layer of salsa on the bottom (about half a jar), and then evenly spread the refried black beans over the salsa.
  4. Heat each tortilla on both sides in a hot skillet, just until soft and pliable. Put the tortilla on a plate, and spread about ⅓-1/2 cup filling on one side. Sprinkle cheese over the filling (we used an equal mixture of the Pepper Jack and the White Cheddar), and roll up tightly. Place each rolled tortilla seam side down on the layer of black beans.
  5. Cover with all the rest of the salsa (the picture doesn't show it fully covered because we wanted you to still see the stuffed tortillas!)
  6. Cover the casserole dish tightly with non-stick aluminium foil and back for about 20-25 minutes in a pre-heated 375 degree oven.
  7. Remove the foil and sprinkle on the remaining cheese. Return the pan to the oven and cook for another 5-10 minutes.
  8. Serve with sour cheam, quacamole, and more salsa!
Notes
© 2018 Nancy Olah
All Rights Reserved
Recipe by Fool a Carnivore at https://foolacarnivore.com/spinach-chorizo-enchiladas-for-cinque-de-mayo/