Spinach Enchiladas

After two weeks of really hot, appetite killing weather, we New Englanders have found ourselves experiencing some relatively cool weather.  


And why is it cool that the weather's cooler?  
Because we can now use the oven without heating up the entire house and bringing the wrath of our housemates upon us!


I've been dying to experiment with enchilada recipies for a long time.  This one came out great: comfort foody but with an undertone of pepper fire. 


The Filling

2 packages of frozen spinach
1/2 can pinto beans
3 cloves diced garlic
chili flakes to taste 
3 tablespoons olive oil
4 flour tortillas
4 slices of cheddar cheese


The Sauce

4 tablespoons of olive oil
1/2 can pinto beans
3 tomatoes, diced
cilantro, garlic, and pepper flakes to taste

Fry the pinto beans olive oil until they become slightly paste like.  Add the tomatoes and spices and cook for three more minutes.  Pour the mixture over the burritos.   




Get a large skillet. Sauté the diced garlic and the chili flakes in the olive oil.  Defrost the spinach in the pan, stirring occasionally.  Bring the spinach mixture to a boil, and then cool.  Make two burrito wraps with the cool spinach mixture.  Get a greased, large, shallow Corningware bowl and layer those two wraps on the bottom of the bowl.  Cover with cheese and the sauce mixture.  Add another layer on top of the first.  
Bake at 350 for 25 minutes.