Black Beans and Peanuts

So...I haven't posted in over a month. Not that I haven't been cooking because it's me. So many things have been new and unexpected I can sum up my past month with a little help from the Peanuts.

However this time is not without it's encouragement and lessons. It wouldn't be honest to say I've made it through but I'm learning how to deal with the dark. "Too many of us panic in the dark. We don't understand that it's a holy dark and that the idea is to surrender to it and journey through to real light" Sue Monk Kidd

Original recipe credit  to The Garden Grazer blog http://www.thegardengrazer.com/2012/03/black-bean-spinach-enchiladas.html

What you'll need
1 15oz can black beans or 2 cups cooked beans
1 1/2 cup corn
1 cup spinach, roughly chopped
1/2 cup onion, diced
3/4 cup red bell pepper, chopped
3/4 cup tomato, chopped
2 tsp cumin
1/4 tsp garlic powder
1/4 tsp chili powder
1 pack whole wheat Tortillas
3 cups shredded cheese
1 jar Green salsa, Enchilada sauce or salsa of your choice

 

A note about black beans: under cooked black beans will kill you...or at least make you miserable for about a day. Having only used beans in soup before I was ignorant of the need to both soak and boil dry beans. Unfortunately this caused major problems for me and my friend the next day. Dry beans will have to soak overnight then they'll need to be boiled for about an hour. Avoid my mistake and take the time to prepare the beans properly or just buy canned beans. For a full explanation of the dangers of under cooked beans here: http://www.exsloth.com/beans-undercooked-toxins/

Preheat your oven at 375 F. First you'll want to wilt the spinach. Heat a few Table spoons of olive oil in a sauce pan over medium heat. Toss the spinach in the oil for 2 minutes. 

Once wilted remove from heat and mix all the vegetables, beans, spices and cheese in a bowl.

Fill your tortillas with your bean/veggie mixture evenly. Roll up the tortillas and tuck the ends. Place the tortillas seam down in a greased baking dish. The size of your dish will depend on how many enchiladas you're planning on making. Once you've filled all the tortillas pour some salsa or enchilada sauce over the shells and top with cheese. Bake for 20 minutes. 

If you're into Meatless Mondays or just want to change up your Mexican night I highly recommend this great vegetarian dish. Just make sure you do the beans right. 5 stars

We're back to weekly posts so I will see you all next week!