Spinach, Black Bean and Rice Enchiladas with Authentic Red Sauce

Directions

For Red Sauce:

1. Break off the stems of the chiles and remove all seeds.
2. Place chiles in pot and fill the pot with water.
3. Bring water to boil and cook for 20 minutes, until chilies are tender.
4. Strain out chilies, but reserve the water.
5. Place chilies in blender (or Vitamix : )) along with the rest of the ingredients, then add enough cooking liquid to equal 5 cups total sauce.

Assembling Enchiladas:

1. Dip corn, low-fat flour or low-fat whole wheat tortillas in sauce -
2. Lay fresh spinach leaves down first. Followed by your favorite Mexican Rice (or use my recipe), then top with a spoonful of canned black beans (liquid drained)
3. Roll up and place in a 9 X 13 pan. You can cover and refrigerate at this point. Saving the last step until right before you eat.
4. Ladle additional sauce over enchiladas and bake at 350 degrees for 20 min.

Added Tip: Because you don't fry the tortillas in oil, they tend to soak up a lot of sauce when you bake them. Next time, I will bake them with very little sauce, reserving the rest. Then before I serve them, ladle the warm sauce over the enchiladas resulting in a moister enchilada with more sauce on top instead of baked in. They were still delicious, however - I just like it more saucy!


Jenn's Mexican Rice

1 yellow onion, chopped
6 cloves garlic, crushed
1 red bell pepper, chopped fine
2 cups short grain brown rice (or your favorite rice)
4 cups vegetable broth
1 teaspoon cumin
1 teaspoon sugar
1/4 cup fresh cilantro
1 cup frozen corn
1/2 cup salsa (fresh is fine)

1. Saute onion and garlic in a few teaspoons of water or a quick shot of non-stick spray - until golden.
2. Add the red bell pepper and saute till soft.
3. Add the rice and stir until rice begins to brown.
4. Add liquid, cumin, sugar, and salsa.
5. Bring to a boil, then lower heat and cook for 25 minutes or until all liquid is absorbed.
6. Add corn and cilantro. Season with additional salt and pepper, if needed.