Sunday, January 3, 2010

Enchiladas!

2 tablespoons olive oil
2 teaspoons cumin
3 cups grated pepper Jack cheese
1 can black beans, drained
1 box frozen corn, thawed
1 box frozen spinach, thawed
Chopped onion or scallions
8-10 tortillas
Salsa and sour cream


Heat olive oil, add onions and cook until soft. Add beans, corn and spinach and cook gently until just heated through. Add half of cheese, stir to mix, and remove from heat. Fill tortillas with this, roll, and place seam side down in a greased baking dish. Cover with salsa and rest of cheese. Bake at 400 15-20 minutes. Serve with more salsa and sour cream.

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