Since Cinque de Mayo is just a week away, I wanted to put a fresh spin on enchiladas with my favorite plant-based chorizo, El Zapatista from my friends at No Evil Foods.
Since we wanted it loaded with veggies and our favorite chorizo plant meat, we included sauted onions, yellow peppers, corn, cumin, and spinach in our zesty enchilada filing.
To make this dinner even more susbtantial, we spread a can of Harris Teeter Organics Refried Black Beans in the bottom of a deep caserole dish over a layer of Simple Truth Organic Mild Salsa . . .
Since I wanted to use as many organic producs as possible, I chose Mission Organics white corn torillas.
After briefly heating each corn tortilla on both sides in a hot non-stick skillet, we put our filling on one side of the hot tortilla . . .
. . . added a mixture of shredded Pepper Jack and Seriously Sharp White Cheddar (both by Cabot) . . .
. . and then rolled them up, and placed them seam side down on the refried black beans.
We added more salsa on the top of the filled tortillas . . .
. . . along with some more cheese, and baked it in a 375 degree oven for about 25 minutes.
We served our zesty enchiladas with quacamole, more salsa, and Harris Teeter Organics Sour Cream for a delicious, protein-rich, and very filling Mexican feast.
Hope you give them a try for Cinque de Mayo!
- 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
- Heat the oven to 375 degrees.
- 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.
- 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.
- 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.
- 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!)
- Cover the casserole dish tightly with non-stick aluminium foil and back for about 20-25 minutes in a pre-heated 375 degree oven.
- Remove the foil and sprinkle on the remaining cheese. Return the pan to the oven and cook for another 5-10 minutes.
- Serve with sour cheam, quacamole, and more salsa!
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