Wednesday, March 9, 2011

Creamy Spinach and Black Bean Enchiladas with Fire Roasted Green Chilies

These enchiladas are truly the most popular recipe I have ever shared. I regularly get text messages and comments saying, "Hey, I made those spinach enchiladas and they're amazing!" In my recent project to source local ingredients, I updated the recipe with jalapeno cheese curds and fire roasted green chilies. To make the original version, use a shredded Mexican cheese blend instead and add 1/2 a teaspoon of red chili flake to the filling.
Serves 4-6
2 tablespoons olive oil
1/2 yellow onion, diced
3 cloves garlic, minced
6-8 cups fresh spinach
1, 15-ounce can black beans, drained and rinsed
1 8-ounce package cream cheese
8 ounces jalapeño cheese
4 green chilies, charred, skins removed, roughly chopped 
1 tablespoon ground cumin
Sea salt and freshly ground pepper to taste

Enchilada Sauce:
2 tablespoons olive oil
1/2 yellow onion, diced
1 teaspoon garlic, minced
1/2 teaspoon red chili flake
1 28 ounce can pureed tomatoes
1 teaspoon ground cumin
1 tablespoon Ancho chili powder
Sea salt and freshly-ground pepper to taste

1 package corn tortillas
½ cup cheddar and jack cheese blend

For Serving:
½ cup cilantro, roughly chopped
Sour cream

For the enchilada sauce, heat the olive oil in a saucepan. Cook the onions and garlic over medium heat until the onion is golden. Add the tomatoes and remaining seasonings. Allow to simmer over low heat while making the filling.

For the filling, heat the olive oil in a wide, deep skillet. Sauté the onions and garlic over medium heat until the onion is golden. Add the spinach and stir until wilted. Then add the black beans and cream cheese and stir until the cheese is melted. Add the jalapeño cheese, green chilies and cumin and stir until everything comes together. Remove from heat.

Preheat the oven to 375 degrees Fahrenheit. In a medium-size baking dish ladle in enough enchilada sauce to cover the bottom. Fill each tortilla with about ¼ cup of filling and snuggle down into the dish. Spoon the remaining sauce over all of the enchiladas and top with shredded cheese. Bake uncovered for 25-30 minutes, testing the middle for doneness. Allow to rest before serving.

Sprinkle with cilantro and serve with sour cream.

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