Wednesday, October 12, 2011

Spinach, Pablano, & Portobello Enchiladas

We love enchiladas...oh really anything Mexican in this household!  I saw these enchiladas from Healthy Delicious, via Pinterest and they sounded so good!  And healthy, double bonus!  They are packed full of spinach and spicy pablanos and I also added some portobello mushrooms & black beans.  I'm going to start incorporating more vegetarian meals into our lives because if you think about it, meat is usually one of the biggest expenses on the grocery bill.  Veggie options will hopefully save us some money because eating healthy sure does get expensive!

spinach, portobellos, and roasted pablano

saute the veggies

sorry, enchiladas are not the prettiest thing to photograph

added a dollop of homemade guac over the top

Spinach, Poblano and Cheese Enchiladas
1 poblano pepper, roasted & diced
1 large portobello mushroom cap, diced
1 clove garlic, minced
10 ounces frozen spinach
1 cup black beans
shredded cheese
6-8 6-inch corn tortillas
1 can red enchilada sauce

Optional: Roast your pablano pepper under your oven's broiler rotating until skin is charred and bubbled, usually takes about 5-10 minutes total.  Once cool enough to handle, run under cool water and peel skin off.  Discard stem and seeds, then dice pepper. 

Add the peppers, mushroom, spinach, and garlic to a large skillet over medium heat. Cook for 5 minutes, or until the veggies begin to slightly soften. Remove from heat.

Spoon a little bit of enchilada sauce into the bottom of a baking dish – just enough sauce to create a very thin coating.

To form the enchiladas: Place a small amount of cheese, veggies, & black beans into each tortilla.  Roll, then place in the baking pan and repeat with other tortillas.* Cover with the rest of the sauce, and top with a light sprinkle of cheese.

Bake at 350 for 30 minutes.  Top with sour cream or guacamole if desired.

*Note:  I actually froze mine at this point.  A week later, I took them out of the freezer, topped with remaining sauce, and threw them straight in the oven.  They don't hold up as well this way, but they still taste great!  (Hence the messy looking pictures!)

No comments:

Post a Comment