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ADOLLEYESNovember 16, 2001

SPINACH ENCHILIDAS WERE IN A MAGAZINE. THEY WERE GOOD.

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Meryl_

Here's one for burritos which got great reviews!

BLACK BEAN, SPINACH, AND MUSHROOM BURRITOS

Can be prepared in 45 minutes or less.
1 onion, chopped fine
1/2 pound mushrooms, chopped fine
1 tablespoon vegetable oil
1 bunch spinach (about 1 pound), coarse stems discarded, washed well and spun dry
2 garlic cloves
1/4 cup water
1 cup canned black beans, rinsed well and drained
1 teaspoon fresh lemon juice
2 scallions, chopped fine
3/4 cup coarsely grated pepper Jack cheese (about 5 ounces)
1/2 cup canned mild enchilada sauce
two 10-inch or four 8-inch flour tortillas

Accompaniment:
Sour cream

In a heavy skillet cook onion and mushrooms in oil over moderate heat, stirring, until golden. Add spinach and garlic and cook, stirring, until spinach is wilted, about 30 seconds. Stir in water, beans, lemon juice, scallions, pepper Jack, and salt to taste and cook, stirring, until cheese is melted.

In a small saucepan heat enchilada sauce.

Heat a dry skillet (large enough to hold 1 tortilla) over moderately high heat until hot. In skillet heat tortillas, 1 at a time, turning frequently, 30 seconds, or until softened, and transfer to a work surface. Divide filling between tortillas and roll up burritos.

Spoon sauce over burritos and serve with sour cream.

Serves 2.

Gourmet
January 1995

    Bookmark   January 10, 2002 at 10:24PM
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Meryl_

Here's one for Spinach Enchiladas which also received excellent reviews:

Spinach and Mushroom Enchiladas

Prep Time: approx. 25 Minutes. Cook Time: approx. 25 Minutes. Ready in: approx. 50 Minutes. Makes 6 servings.
Printed from Allrecipes, Submitted by Ortega®
--------------------------------------------------------------------------------
1 tablespoon vegetable oil
1 large peeled chopped carrot
1/2 cup chopped onion
1 clove garlic, finely chopped
3 cups chopped fresh spinach
2 cups sliced fresh mushrooms
2 (10 ounce) cans ORTEGA ® Enchilada Sauce, divided
1/4 cup vegetable oil
12 (6 inch) corn tortillas
1 1/2 cups SARGENTO ® Fancy Shredded Monterey Jack
Cheese, divided

Directions
1 PREHEAT oven to 350 degrees F.
2 HEAT 1 tablespoon vegetable oil in large skillet over
medium-high heat. Add carrot, onion and garlic; cook, stirring frequently, for 3 to 4 minutes or until carrot is crisp-tender. Add spinach and mushrooms; cook for 2 to 3 minutes or until spinach is cooked through and mushrooms are soft. Stir in 1/2 cup enchilada sauce. Pour remaining enchilada sauce in small skillet; heat until warm.
3 HEAT 1/4 cup vegetable oil in separate small skillet
over medium-high heat for 2 to 3 minutes. Pass tortillas, using tongs, through oil to soften; add more oil as needed. Place on paper towels to soak. Pass tortillas through enchilada sauce in skillet.
4 PLACE 1/4 cup vegetable mixture and 1 tablespoon cheese
down center of each tortilla; roll up. Place seam-side down in 12 x 8-inch baking dish. Top with remaining enchilada sauce; sprinkle with remaining cheese. Bake for 10 to 12 minutes or until heated through and cheese is melted.

    Bookmark   January 10, 2002 at 10:29PM
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femail

Spinach and Mushroom Enchiladas
Spinach and mushrooms are a classic combination in any dish. Here they're baked into savory enchiladas and smothered with a smooth tomato sauce.

Estimated Times: Est. preparation time: 17 mins
Est. cooking time: 20 mins

Ingredients
1 tablespoon vegetable oil
1 cup chopped peeled carrot
1/2 cup chopped onion
1 clove garlic, finely chopped
3 cups chopped fresh spinach, or 10-oz. frozen spinach, thawed and well drained
2 cups sliced fresh mushrooms
2 (10-oz.) cans ORTEGA® Enchilada Sauce, divided
1/4 cup vegetable oil
12 (6-in.) corn tortillas
1 1/2 cups crumbled cotija or shredded Monterey Jack cheese, divided

Directions
PREHEAT oven to 350°F.

HEAT 1 tablespoon vegetable oil in large skillet over medium-high heat. Add carrot, onion and garlic; cook, stirring frequently, for 3 to 4 minutes or until carrot is crisp-tender. Add spinach and mushrooms; cook for 2 to 3 minutes or until spinach is cooked through and mushrooms are soft. Stir in 1/2 cup enchilada sauce. Pour remaining enchilada sauce in small skillet; heat until warm.

HEAT 1/4 cup vegetable oil in separate small skillet over medium-high heat for 2 to 3 minutes. Pass tortillas, using tongs, through oil to soften; add more oil as needed. Place on paper towels to soak. Pass tortillas through enchilada sauce in skillet.

PLACE 1/4 cup vegetable mixture and 1 tablespoon cheese down center of each tortilla; roll up. Place seam-side down in 12x8-inch baking dish. Top with remaining enchilada sauce; sprinkle with remaining cheese. Bake for 10 to 12 minutes or until heated through and cheese is melted.

Servings: 6

    Bookmark   March 3, 2002 at 3:16PM
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