It’s been some time since my last post: after posting regularly for a couple of months I realized blogging is time consuming. If you have a blog, you knew that already. And if you don’t have a blog– you know now. And though I enjoy blogging, I also enjoy a whole lot of other things, and then there is a whole lot of things, not necessarily enjoyable, that have to be done. Less time online directly translates into more things getting done off-line, and I am fine with that for now.
The idea is not mine, I borrowed it from Morgan (she has a lot of other great ideas on her blog, so be sure to check it out when you have time).
Three things make this recipe appealing to me: 1) it can be easily modified based on what you have on hand, and on your preferences, 2) as far as enchiladas go, this one has a higher ratio of filling to tortillas, which is a plus in my book, and finally 3) It is done in a crock-pot– this one is self-explanatory, right?
You will find the original recipe on Morgan’s blog. Here is my version:
1 lb. ground beef*
1 15.5 ounce can black beans, rinsed & drained
1 15.5 ounce can re-fried beans, (I use no-fat kind)
1 16-ounce tub fresh baby spinach**
1 cup frozen corn
1 tsp ground cumin
2 cups grated cheddar cheese***
3 cups enchilada sauce
9 6-inch corn tortillas
1 tsp salt
1/2 tsp pepper
* Whenever I brown ground beef for a dish, I make sure to make extra, portion it out in freezer bags, label and stash in the freezer. I do the same with chicken. It has become a standard way for me to come up with quick dinners during the week.
** I used to cook with frozen spinach until I tried using fresh spinach, lightly sauteed and drained. I will not go back to frozen kind– the texture of fresh spinach is so much better. I don’t mean those huge bunches that require triple washing though (too time consuming), but the pre-washed kind in a plastic tub.
*** If you use good quality cheese and grate it yourself, you will need LESS cheese (=lighter dish) to achieve great taste. I like Tillamook brand.
1. Brown the ground beef, breaking the clumps. Move to a plate.
2. Saute spinach in a little bit of oil until it wilts (it only takes a few minutes). Move to a colander and squeeze out as much liquid as possible by pressing it against the sides of the colander with a wooden spoon.
3. Combine the beef, spinach, and the rest of the ingredients, except for 1 cup of cheddar.
4. Spread 1 1/2 cups of enchilada sauce in the bottom of a crock pot.
5. Spread three tortillas and add 1/3 of the bean mixture, layer and repeat two more times.
6. Top with the remaining enchilada sauce and cheddar. Cover and cook until heated through, on low for 2 1/2 to 3 hours.
The entire family loved this recipe, including the picky 7 year old. I did not take a picture because it turned out a little mushy due to the fact that we let it cook longer than specified in the directions: we got distracted. We were busy doing this:
That giant cup of tea was not gonna drink itself.
After the tea and dessert at La Madeleine cafe were done (a great Mother and Daughter date idea) , we headed back home and gobbled up that bean and spinach enchilada (with beef). It was that good!