Talk about beautiful! Enfrijoladas, it's what's for dinner! oz
Vegetarian and gluten-free; vegan if you omit the cheese
Serves 4 - 15 minutes prep time!
1 pound frozen spinach
2 Tablespoons vegetable oil
1 small white onion, finely diced
2 cloves garlic, minced
1/2 teaspoon cumin powder
1/2 teaspoon oregano (Mexican oregano if possible)
1 teaspoon Kosher salt
1 quart Pacific Natural Foods Spicy Black Bean Soup
12 corn tortillas (double check ingredients for gluten-free)
1/2 cup crumbled cotija cheese (or grated Monterey Jack) (omit or replace for vegan)
1 avocado, sliced
a few cilantro leaves
Defrost the frozen spinach and squeeze most of the water out of it.
Heat the oil in a skillet over a medium high flame.
Sauté the onion and garlic for 2 minutes.
Add the spinach, cumin, oregano, and salt.
Cook, stirring occasionally for 3 minutes.
Taste and adjust seasoning.
Heat the soup in a small saucepan.
Carefully dip a tortilla in the soup (using tongs so you don't burn yourself!).
Hold it there for about 5-10 seconds, until it has softened but isn't falling apart.
Remove to a bowl, fill with about 3 Tablespoons of the spinach, and loosely roll up.
Repeat for all of the tortillas, putting 3 in each bowl.
Top each bowl with 1/4 of the remaining sauce, a sprinkling of the cotija cheese, a few slices of avocado, and some roughly torn cilantro and serve immediately.
Recipe and by herbavoracious.com