Wednesday, September 26, 2012

spinach & mushroom enchiladas

An answer to the age-old question: Yes, you can use salsa instead of enchilada sauce.

Both of them have basically the same ingredients, but enchilada sauce is a little more processed and/or labor-intensive to make yourself. Most of the ingredients in these enchiladas are things you might just have lying around, so salsa seems to go with that. And the filling is healthy and protein-tastic, but it gives that creamy yum you want with Mexican food.

Loosely based on these vegetarian enchiladas.

2 T olive oil
1 onion, diced
2 cloves of garlic, chopped
2 jalepenos, de-seeded and chopped
dash of red pepper flakes
1 T cumin
a big handful of cilantro, washed and chopped
1-10oz package frozen chopped spinach, thawed and excess water squeezed out
1 container (about 6 or 8?) large mushrooms, sliced
1 cup whipped lowfat cottage cheese (if you have regular cottage cheese, drain it first) 
1/2 cup plain Greek yogurt
1 can black beans, drained and rinsed
8 corn tortillas
1 jar salsa
4oz shredded cheese

1. Preheat oven to 375 degrees. In a skillet, sauté onion, garlic, and jalepenos until tender. When they're relatively dry, add the mushrooms and continue cooking until they're wilted.

2. Throw in the cumin, red pepper and spinach. Sauté until spinach is warmed through, then remove the skillet from the heat.

3. Combine cottage cheese, yogurt, and a bit of shredded cheese in a bowl. Stir in the black beans, cilantro and veggie mixture. Taste, and add salt and pepper if needed.

4. Spray a 9x13 baking dish with olive oil or nonstick spray. Take each corn tortilla and wrap it around about 1/4 c of the filling. Place it open-side down in the baking dish. (If your tortillas are breaking apart, microwave until warm to make them more flexible.)

5. When the dish is full, pour the jar of salsa over it and sprinkle cheese on top.

6. Bake in the oven for 20-25 minutes, until the cheese is all melted and the edges of the tortillas are crispy and golden.

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