I’ve mentioned more than once (usually this time of year) that I hate New Year’s resolutions. Considering the sheer number of them cast on calendar day 1, the odds that they are actually fulfilled is slim, meaning you start off the fresh slate of a new year with failure. I know this from experience. Therefore for a few years now I’ve planted myself firmly in the unresolved category. Nope, no stinkin’ perky overly optimistic New Year resolutions for me.
Yet, in the interest of full disclosure, I have to admit there are a few things I’d like to change now that 2014 is behind and 2015 all bright, shiny and new. Specifically, my 2014 behind, and sundry other jiggly bits that seem to be spilling over. In other words, just like all the other folks tipping scales a bit too much to the right, I’m going on a “diet”.
Yes, I know it’s not “in” to use that word anymore. It’s a “lifestyle change”, or “correct choices” or “taking control of your life”. At least that’s what the countless commercials that seem to start the minute the clock strikes twelve on January 1st say. The only thing running more than enticements to join Jenny, or watchers, or Marie’s microwaveable boxes are dating site ads (Farmers Only dotcom… Seriously!) Obviously Madison Ave is sure the key to New Year happiness is skinny jeans and a date (and maybe Ol’ MacDonald.)
Whatever it’s called, the point is there’s more of me than space in my jeans, and if I want to feel better about my reflection, I’d better do something about it. So I have. At any other time of the year, this would not be considered a resolution, therefore I am resolute to be unresolved. I’ve just started my March diet a little early. 🙂
Makes 8 enchiladas, or 4 servings
This is my go-to enchilada technique for two reasons — it’s adaptable to whatever I have on hand, and it’s quick. That means when I’m trying to cut calories but still have something filling and tasty, it’s a perfect fit. When I’m not counting, full fat cheese and chorizo. When I am, lower fat cheese, spinach and black beans. Simple, satisfying, and very tasty. This recipe also features a favorite appliance when I’m hungry and want something NOW…my can opener.
- 1 cup drained canned black beans
- 1 1/2 cups frozen chopped spinach, thawed and squeezed dry
- 1 TBSP chopped cilantro (leave out if you are one of those who HATE cilantro)
- A tablespoon or two ( or toss in the whole can) fire roasted chopped green chilies, depending on your tolerance of heat – could substitute chipotles in adobo here too.
- 1 1/2 cups shredded cheese – (I used a lite mix of cheddar, jack and queso blanco. Go full fat if you like- just don’t go fat-free, it doesn’t melt well.)
- 1 16 oz. jar of enchilada sauce (try Frontera if you can find it – it’s swell!)
- 8 corn tortillas
- 1/2 tsp salt
- 1/4 tsp pepper
Preheat oven to 400F. Pour about 1/4 cup of the enchilada sauce in a casserole or au gratin dish and swirl around so it coats the bottom. Take your tortillas, wrap them in foil and pop in the oven to warm up for a few minutes and get a little more pliable. (You can also do this in the microwave, wrapped in a damp paper towel and nuked for about 30 seconds.)
Add the beans to a medium-sized mixing bowl. Mash them up a little with a fork (you don’t want a paste, just some squished and some whole beans.) Add the squeezed-dry spinach, chilies, cilantro, salt and pepper and mix well. Toss in half the cheese and mix well. Taste the mix and adjust salt and pepper if needed.
When your tortillas have softened up, lay one tortilla on your work surface and put about a 1/4 cup worth of filling in a line down the center. Roll up and place, seam side down in the casserole dish. Continue with the rest of the tortillas and filling. Pour the rest of the enchilada sauce over the rolled tortillas. An edge sticking out is fine (I like a little bit of crunch) but the enchiladas should be mostly cover with the sauce. Sprinkle over the remaining cheese.
Bake in oven covered for about 15 minutes, then uncovered another 5 until the cheese is melted and sauce is bubbly. Wait about 5 minutes before serving. I like to serve with some chopped avocado, limes, cilantro and low-fat sour cream on the side. Calories: approximately 170 per enchilada.
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