Tonight, however, I was feeling extraordinarily motivated to eat healthy. Since it's been entirely too long since I've been back in Albuquerque, I'm definitely missing me some New Mexican food. These factors led me to green chile black bean enchiladas!
Green chile black bean enchiladas
- 1 can black beans, drained
- handful of baby spinach
- 2 tbsp chopped green chile
- 4 grape tomatoes, quartered
- 1/2 avocado, diced
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- lime juice
- salt & pepper to taste
Your favorite enchilada sauce
Combine filling in bowl. Spread enough of the enchilada sauce to cover the bottom of the pan (I think 8x8 would work best). Fill each tortilla with 1/4 of the filling and roll up. Arrange rolled tortillas in pan and cover with more enchilada sauce (how much is up to you). Cover with foil and bake in oven preheated to 350 degrees for 20 minutes. Remove foil and sprinkle with cheese. Return to oven uncovered for 10 minutes, or until cheese is melted.
I made only 2 enchiladas (I may be extra hungry these days, but not that hungry!). I saved the remaining 1/2 of the filling for a yummy dinner tomorrow night :) Isn't that one lonely looking tomato on top?
Like I said, this recipe is very flexible and you can put just about anything in there that you've got a hankering for: shredded chicken, butternut squash, zucchini, pinto beans ... the possibilities are almost endless.
Perhaps this is the start of a beautiful, healthy preggers diet ...