I found this week’s food storage experiment on Pinterest. I more than doubled the spinach and made my own enchilada sauce (which I’m not sure that I could recreate if I tried.) I think that next time I may just use Las Palmas enchilada sauce, because it is my favorite. Next time I may decrease the cheese by one cup and put sauce in the enchiladas instead of just around them. (I made these in my sun oven because it is already to hot to be cooking in St George.) Here’s the original, and her picture is better than mine.
Black Bean and Spinach Enchiladas
Food Storage Ingredients:
1 15 oz can black beans, rinsed and drained
1 14.5 oz can corn, drained
1 teaspoon cumin
1/2 teaspoon ground chipotle pepper
8-10 small tortillas
1/3 cup fresh cilantro chopped
6 green onions, finely chopped
2 1/2 cups fresh spinach, chopped
3 cups grated cheese (3 cheese blend, pepper jack, or whatever sounds good to you)
1. Mix veggies, beans, spices and cheese in a large bowl. 2. Oil a pan and then spread a little enchilada sauce over it. 3. Roll enchiladas with filling. Cover with sauce. 4. Bake at 350 for 20 minutes.