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Brandy-Soaked Scallops
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Spinach and Mushroom Enchiladas
Yield: Makes 4 servings
This vegetarian adaptation of a popular Mexican dish is a perfect make-ahead dish for days when you're too busy to cook. Just complete the first three steps, then cover and refrigerate the enchiladas. Microwave just before serving.
Ingredients:
2
packages (10 ounces each) frozen chopped spinach, thawed
1-1/2
cups sliced mushrooms
1
can (15 ounces) pinto beans, rinsed and drained
3
teaspoons chili powder, divided
1/4
teaspoon red pepper flakes
1
can (8 ounces) reduced-sodium tomato sauce
2
tablespoons water
1/2
teaspoon hot pepper sauce
8
(8-inch) corn tortillas
1
cup (4 ounces) shredded Monterey Jack cheese
Shredded lettuce (optional)
Chopped tomatoes (optional)
Reduced-fat sour cream (optional)
Preparation:
1.
Combine spinach, mushrooms, beans, 2 teaspoons chili powder and red pepper flakes in large skillet over medium heat. Cook and stir 5 minutes; remove from heat.
2.
Combine tomato sauce, water, remaining 1 teaspoon chili powder and pepper sauce in medium skillet. Dip tortillas into tomato sauce mixture; stack tortillas on waxed paper.
3.
Divide spinach filling into 8 portions. Spoon onto center of tortillas; roll up and place in 11X8-inch microwavable dish. (Secure rolls with toothpicks, if desired.) Spread remaining tomato sauce mixture over enchiladas.
4.
Cover with vented plastic wrap. Microwave, uncovered, at MEDIUM (50%) 10 minutes or until heated through. Sprinkle with cheese. Microwave at MEDIUM 3 minutes or until cheese is melted. Serve with lettuce, tomatoes and sour cream, if desired.
Nutritional Information:
| Serving Size: | |
| Sodium | 666 mg |
| Protein | 20 g |
| Fiber | 12 g |
| Carbohydrate | 52 g |
| Cholesterol | 25 mg |
| Saturated Fat | 6 g |
| Total Fat | 11 g |
| Calories from Fat | 26 % |
| Calories | 371 |
Dietary Exchange:
| Fat | 1-1/2 |
| Meat | 1 |
| Vegetable | 1 |
| Starch | 3 |
This recipe appears in:
Southwestern
