Spinach and Black Bean Enchiladas

Spinach and black bean enchiladas...major hit! Packed with spinach and black beans make this a good, nutritous meal. Hearty, healthy and homey all at the same time. Enjoy!

Ingredients:
10-12 small flour or corn tortillas
10 oz. package of chopped frozen spinach (thaw and pat dry)
15 oz. can black beans, drained
14.5 oz. can Rotel (or any can of diced tomatoes and green chiles)
19 oz. can of Green enchilada sauce
3 cups of shredded monterey jack cheese
1 cup of Ricotta cheese
1 cup sour cream
1 tablespoon butter
2 cloves garlic, minced



Directions:
Preheat oven to 375 degrees and get out 9x13 inch baking pan.
Melt butter in a saucepan over medium heat. Add the garlic, cook for a few minutes until fragrant, not brown. Stir in spinach and cook for about 5 more minutes. Remove from heat and mix in the ricotta cheese, sour cream and 1 cup of the monterey jack cheese.
In a skillet over medium heat, warm the tortillas one at a time until flexible (about 15 seconds).
Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up and place seam side down in the 9x13 inch baking dish. Poor enchilada sauce over the top and sprinkle the remaining cup of Monterey Jack cheese.
Bake for 15-20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

Quinoa Pudding

A little less than a year ago, I read about quinoa (pronounced "keen-wah")- considered to be one of nature's superfoods, quinoa is actually a seed closely related to spinach and beets. It is an ancient food but recently, I've been seeing and hearing about it in all health food/vegetarian blogs, diets and recipes. It is a complete protein, easy to digest, gluten-free and hypo-glycemic and also lower in carbohydrates. Since learning about this food, I've been hooked and try to make it on the reg.

I usually make it into a side dish for dinners but it is also good as a breakfast meal! I'd never tried it as a dessert or breakfast before until this week. The hubby, decided to get creative and found a "dessert" recipe made with quinoa. It was so good that the kids ate it for dessert and then requested it for breakfast the next morning and ate 2 huge bowls.

Ingredients:
1 1/2 cups of water
3/4 cup quinoa
2 cups milk
2 ripe bananas
2 tablespoons white sugar
salt to taste
1/2 tablespoon of butter
1/2 teaspoon vanilla extract

Directions:
Rinse and drain quinoa. Bring water and quinoa to boil in saucepan over high heat, stirring occasionally. Reduce heat, cover and simmer for 15 minutes. Remove from the heat.
Blend together the milk, sugar, banana and salt in the bowl of a blender or food processor until smooth. Pour the milk mixture into the saucepan and mix with the quinoa.
Place pan over medium heat, cook and stir until mixture becomes thick and creamy, 5-10 minutes.
Remove from the heat. Stir in the butter and vanilla and serve warm.