consider these the perfect meal for when you’re craving enchiladas, but possess neither the time, nor the patience to actually make them.spinach, mushrooms & onions are not necessarily the first ingredients that come to mind when thinking of mexican food, but they’re so good wrapped up in corn tortillas.  sprinkle in a little cheese, top them off with this smooth & creamy bean sauce & it’s a perfect weeknight meal.

& really fun to say.

ENFRIJOLADAS

serves 4

4 tablespoons vegetable oil, divided
1 yellow onion, diced & divided
4 cloves garlic, minced & divided
2 15 ounce cans pinto beans, with their liquid
water, as needed
4 ounces button mushrooms, sliced
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1 10 ounce package frozen spinach, thawed & drained
1/2 cup monterrey jack cheese, shredded
10-12 corn tortillas
chopped cilantro, for garnish

heat 2 tablespoons of the oil in a dutch oven, or other large, heavy pot, over medium heat. add half the onion, half the garlic & cook until softened. add the beans, cover & simmer for 15 minutes.

while the beans are simmering, heat the remaining oil in a large skillet over medium heat. add the rest of the onions & garlic & cook for 2 minutes. add the mushrooms, oregano & salt. cook for about 3 minutes, until the mushrooms have softened. add the spinach & cook until heated through. taste for seasoning.  remove from heat.

once the beans have simmered, puree with an immersion blender, or very carefully in the blender, adding water as necessary to create a gravy-like consistency. add salt to taste. keep warm over low heat.

using tongs, dip a tortilla in the beans. get each side well coated, transfer to a flat surface, add about 3 tablespoons of the spinach filling, sprinkle with cheese, roll up loosely & move to a serving dish. repeat quickly with the remaining tortillas & filling. spoon the remaining beans over the top & sprinkle with cilantro.

adapted slightly from cate’s world kitchen