Another great recipe to celebrate Cinco de Mayo, how about some healthy vegetarian enchiladas?
Green Vegetarian Enchiladas
1/4 c green onions, chopped
1 small can diced green chilis
1 c canned black beans, drained and rinsed
1 10-oz package frozen spinach, thawed and squeezed dry
1/4 c sour cream (I used non-fat)
1/4 c Savory Garlic Cooking Creme (or Santa Fe Blend, or regular cream cheese)
1 Tbsp cumin
1 tsp garlic powder
1 tsp salt (to taste)
10 corn tortillas
1 can enchilada sauce (I would have loved green enchilada sauce, but our store didn't have it)
~1/2 c shredded Mexican blend cheese
(Note: This made more than enough filling, so you could halve the ingredients for the filling. I plan on stirring mine into scrambled eggs and the like - or put in quesadillas! The possibilities are endless!)
In a food processor or blender, combine the green onions, chilis, spinach, beans, and spices until smooth. Add in sour cream and cooking creme or cream cheese.
Preheat oven to 350 F. Cover the bottom of a 8"x12" baking dish with half of the enchilada sauce.
Heat the tortillas until pliable. I wrapped a stack of 5 in two slightly damp paper towels and microwaved on a plate for 45 seconds on high.
Scoop about 2-3 Tbsp filling onto a tortilla. Roll the tortilla up and lay in the baking dish, seam side down. Continue with the remaining tortillas.
Spread the remaining enchilada sauce over the top of the enchiladas.
Top with cheese.
Cover with aluminum foil and bake for 20 minutes. Remove cover and bake for an additional 10 minutes.
Serve with extra sour cream if desired.