Need Your Best Veggie Enchilada Recipe!

Spinach Enchiladas!

Fry up onion and garlic in a pan till it's translucent. Add a whole bag of frozen spinach. You can add any kind of seasonings to this you want. I usually throw in some salsa, cilantro, lime juice etc. Whatever I have around that is mexican. You need to warm the corn tortillas in the microwave, or fry in oil (my favorite), or soak in a little enchiladas sauce. You can put some refried beans and/or rice on the tortilla and top with the spinach mixture.

In your pan pour a little of enchilada sauce. Then start rolling up your tortillas and put them in there. I always have room along the pan (think the long length of a 9x13), so I put canned refried beans in there. I love the way refried beans taste when baked. Then I pour some enchilada over the top. I usually don't do it too wet and I keep some extra sauce for the side.

It's really good to keep sauce to put on top of rice, too. You can never have too much sauce. I have, also, added sauted mushrooms too this because I had a some that weren't looking too hot.

I have these on the menu later this week -- "Bean Burritos Grande" from Rachel Ray's 30 min Veggie Meals.

1tbsp veg oil
1 jalepeno, seeded and finely choopped
3 cloves garlic, minced
1 sm onion, finely chopped and divided into 2 equal parts
1 can (14oz) spicy veg. refried beans
1tsp ground cumin
few drops Tabasco or other pepper sauce
1 can (14oz) black beans, drained
2 medium plum tomatoes, seeded and diced
1 ripe avacado, pitted and diced
juice of 1/2 lemon
Four 12" tortillas
8 oz taco sauce
10oz shredded Mont Jack cheese (or pepper jack)
handful of chopped cilatro
coarse salt to taste

Saute jalepeno, garlic and 1/2 of the onion in the veg oil for 3 minutes. Add refried beans and stir until beans combine with onion mixture. Season with Cumin and pepper sauce. Stir in black beans. Remove from hear.

In a small bowl toss tomato and avacado with lemon juice.

Heat griddle or large skillet over med-high heat. Sear tortillas 30-45sec per side and pile them on a work surface.

To assemble, spread tortilla with this layer of taco sauce (I am planing on using black bean & corn salsa I got from TJ's), leaving 1" border to the edg. Scatter cheese down the center of the tortilla. Top with a little of remaining onion, and then add diced avacado and tomatoes and sprinkle on cilatro. Pile a quarter of bean mixture on top of the veggies and cheese. Roll up burrito and split in half. Serve with green salad and taco sauce (or salsa, in my case).

Okay, I don't have the exact recipe with me (I'm posting from work) but I recently made the most delicious veggie enchiladas I've ever had.

I'll try to recreate it for you from memory:

BLACK BEAN GOAT CHEESE ENCHILADAS

Make about a cup of cooked rice
Get about the same amount of black beans (canned or cooked)
4 ounces of cream cheese
4 ounces of goat cheese
diced red peppers
diced tomato
diced jalapeno pepper
diced onion

Mix all that together in a large bowl (this is easier if you do it right after cooking the rice so it is still warm and helps to soften the cheeses). Then use it to fill corn tortillas, roll them and put in an oiled casserole dish. Then cover the enchiladas with a can of mild green chile enchilada sauce and some grated Monterey Jack cheese.

Bake for 20 minutes at 400 degrees.