Servings: This makes 6-7 small enchiladas. Even though they're small, they're very filling. I eat two and put the rest away for later. If you use large tortillas, this will probably make 4 enchiladas.
1 package of frozen spinach (or fresh would work too)
6 small flour tortillas
A handful of button mushrooms, chopped
1/2 can of black beans
1 tablespoon of chili powder (or according to taste)
1 can of diced tomatoes (or fresh)
1/2 onion, chopped (I use red)
A couple of spoonfuls of cumin (or according to taste)
Shredded cheese (I like Kraft Tex Mex mix)
Enough olive oil to cover the bottom of your skillet
1. In your skillet, cook the onions, mushrooms, black beans, frozen spinach, and chili powder until the spinach thaws. This takes about 5 minutes.
2. Put a few spoonfuls of the spinach mixture into the centre of a tortilla. Add a few sprinkles of cumin, a spoonful of diced tomatoes, and a pinch of cheese. Fold the top and bottom down, then fold the left and right sides so they close over the top and bottom flaps. This will give you a closed enchilada. You can fill the tortilla and roll it like you would a wrap, but i think the filling would come out. (I know this seems like a no-brainer, but you'd be surprised how many people have never eaten a burrito or an enchilada before.)
3. Place each filled tortilla in a baking dish. My dish is 8x8, and I managed to fit all six in there. They should be tightly pressed together.
4. Cover the filled tortillas with the remaining tomatoes and a few more spoonfuls of cumin.
5. Bake at 350F/160C for 20 minutes.
6. Cover with cheese and put back in for 10 minutes.
Freshly squeezed lime juice
Corn torillas, different kinds of beans, more veg, different cheeses, salsa instead of diced tomatoes, garlic, different spices... There are tons of different things you can do with this.
[Crossposted to pollanesque, although I have a feeling many of us are members of both comms.]