Spinach Enchilada Plate Recipe
Two blue corn tortillas layered with spinach sautéed with onion & cheddar cheese & onion, covered with red chile & served with pinto beans.
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Ingredients
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Tortillas
Filling
Sauce
Beans
Method
Preparation
- 1
Sauté the Filling
In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the fresh spinach and cook until wilted, about 2-3 minutes. Stir in the cheddar cheese until melted and combined. Remove from heat.
- 2
Prepare the Beans
In a small pot, heat the pinto beans over medium heat. Add salt to taste and cook until warmed through.
Assembly
- 3
Assemble the Enchiladas
Preheat your oven to 350°F (175°C). Take one blue corn tortilla, place a portion of the spinach filling in the center, and roll it up. Repeat with the second tortilla. Place the rolled tortillas in a baking dish.
- 4
Add Sauce and Bake
Pour the red chile sauce evenly over the tortillas in the baking dish. Bake in the preheated oven for about 15-20 minutes, until heated through and bubbly.
Serving
- 5
Serve the Dish
Remove the enchiladas from the oven and serve hot with a side of warm pinto beans.
