My sister discourages experimenting with new recipes when you are entertaining dinner guests. But I can’t seem to help myself! When we are having people over for dinner it seems like a great time to try out a new recipe.
I like to cook new things all the time, but I am learning my kids prefer more structure and routine, so I am trying to give them that too. I guess finding the balance for me means experimenting with company! Now you know what you are in for if I invite you over for dinner.
I saw a recipe for spinach enchiladas that I thought sounded great, but I was pretty sure my kids wouldn’t want to touch it. We had a family over for dinner on Sunday who avoid eating meat and it seemed the perfect time to try out this recipe. I knew there would be lots of food prepared, so if my kids completely refused the main dish there would be other options for them.
The dinner turned out great. Most everyone loved the enchiladas (everyone except my older 2 kids). And I hope that I can find an opportunity to make them again!
Bean & Green Enchiladas – Real Food for Real Kids by Tracy Seaman and Tanya Steel
- 1 ½ pounds spinach
- ¼ c oil
- 1 large onion, chopped
- One 15 oz can pinto beans
- ¼ t salt
- ¼ t pepper
- 2 cups pepper jack cheese (shredded)
- 8 – 6 inch corn tortillas
- 1 ½ cups salsa verde
- Wilt spinach in boiling water for about 2 minutes. Drain. Run under cool water and squeeze out excess water.
- In the same pan cook the onion in a tablespoon of oil until softened. Remove from heat and stir in spinach, beans, salt, pepper, and half of the shredded cheese.
- Heat a tablespoon of oil in a cast iron skillet over medium heat. Add a tortilla and cook for 30 seconds on each side. Repeat with remaining tortillas when skillet seems dry.
- Fill the tortillas with about ½ cup spinach mixture in each. Arrange the enchiladas in two rows in a 9 x 13 greased baking dish.