This was a big hit with my kids and, although classically Tex-Mex which is very cheesy and filling, it is chock-full of hearty greens. It’s also a great way to sneak in a vegetarian meal for the meat eaters where they do not feel like they are missing anything animal-based. I serve this with a raw vegetable salad (look at Suggestions for the simple recipe) which is a nice contrast to the heavy enchilada dish.
- 1 (15-ounce) can black beans, rinsed and drained
- 2cup shredded Cheddar cheese, divided
- 2 1/2cup salsa, divided *
- 2Cup fresh spinach, chopped
- 1cup frozen corn
- 1/4cup fresh cilantro, chopped
- 1teaspoon ground cumin
- 1teaspoon garlic powder
- 4 10-inch flour tortillas
*Sometimes I’ll use a Mexican cooking sauce (Herdez’s roasted pasilla chile cooking sauce is mild yet smoky; usually my sauce of choice in this slow cooker recipe) or a smoky salsa (think Chipotle-based) in place of the salsa for an additional depth of flavor and more authentic Mexican dish. A high quality enchilada sauce keeps it authentic too.
I serve this crisp raw salad alongside this meal. It is the perfect balance to a heavier meal.
4 radishes, thinly sliced
1/2 cup grape tomatoes, halved
1 cucumber, peeled and diced
1 small jicama, peeled and diced
2 tablespoons fresh cilantro, chopped
Juice of ½ lime
1 tablespoons extra virgin olive oil
¼ teaspoon sea salt
Combine all the ingredients in a serving bowl. Adjust for additional salt, if needed.
If you feel the need for meat, add in chopped cooked chicken in place of, or in addition, to the black beans.