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.

The Best Tacos!

Since this is my first official post on my recipe blog, it is only appropriate that I start out with my famous tacos (passed down from my mom). These tacos have always been my favorite and every time I make them, they are a hit! People always ask what the secret is to make these and the answer is HOMEMADE taco shells and La Victoria's green taco sauce, mmm!

Ingredients:

ground beef or ground turkey (a little more healthy and just as good)

Lawry's Taco Seasoning packet

White corn tortillas

sour cream

tomatoes

shredded cheese

lettuce (if you want)

La Victoria's Green Taco Sauce (you can get this in mild if you don't like spicy)

Directions:

Brown the meat and cook according to the directions on the seasoning packet (very easy). Set aside and make taco shells. To make the taco shells, heat vegetable oil in a frying pan. With tongs, place tortilla into hot oil. With the tongs hold the tortilla into a taco shape and fry one side at a time until golden brown and crisp. You can also make homemade tortilla chips this way too by cutting the tortillas into triangles then frying. I'm telling you it makes all the difference in the world! Place the tortillas onto a plate lined with paper towels to soak up the extra oil, let cool and then fill your taco to your liking!