I present to you my latest creation: Spinachiladas. We just had these for the second time and again everyone pretty much licked their plates clean. I’ve been asked to put these into heavy rotation in our family’s menu, so you know they’ve got to be pretty yummy in the tummy, right?
12 corn tortillas
2 cloves garlic, minced
1/4 c green onions, sliced
black pepper to taste
1/2 c water
6 oz bag of baby spinach
1/2 can cream of chicken soup
3/4 c black beans, fully cooked
1 small roma tomato, diced
1 1/2 c Mexican blend shredded cheese
White queso for topping
Preheat oven to 350 degrees.
Heat medium skillet over medium heat. Add water, garlic, black pepper and half of your green onions to the skillet. After cooking for 1 minute, add in your entire bag of spinach. Once spinach is thoroughly wilted, remove from heat and drain juices. Place in medium mixing bowl.
To your spinach, you’ll add your cream of chicken soup. Now, before we go any further, let’s discuss this serious matter. I used that because I had it on hand. If you want to make these spinachiladas completely vegetarian, you could substitute maybe….sour cream? Plain yogurt? Cream of onion soup? I’m open to suggestions and would like to hear what you guys do with that.
Anyway….now you’ve added your creamy substance. Toss in your black beans, tomatoes, remaining onions and shredded cheese. Mix well and set aside.
Put a small skillet over medium heat and add a tablespoon or two of cooking oil. One by one, put each tortilla in the oil and cook just long enough to heat and soften them–approximately 10 seconds on each side.
When the tortillas are cool enough to handle, plop a spoonful of your spinach mixture into the center of one. Spread left and right so that it looks something like this:
Fold up each side and place into a greased casserole dish with your folded side down.
Now you’ll pour your white queso on top. While I’d like to say that it was the veggies in my fridge that inspired me to put this recipe together, it was really this:
Yep. My husband brought it home from the grocery store. See, we have this terrible addiction to Rico’s nacho cheese. You know Rico’s? You do even if you don’t think you do. It’s the cheese found on concession stand nachos all over the good ol’ U.S. of A. Yeah. Sometimes late at night, we treat ourselves to a big ol’ helping of “football game nachos”. Why late at night? Well, because we won’t share. Yeah, you heard me. This is a Mommy & Daddy snack only. No kids allowed. They have cooties.
Ok, no cooties. And sometimes I’ll even make the kids some. So I lied to you just a little. But they don’t get the late-night ones, so there.
Anyway, if you can’t find this can of goodness in your grocery store, grab your favorite queso and just go crazy. You can’t go wrong with cheese. Ooey, gooey cheeeeeeeese.
I sprinkled some more shredded cheese on for color.
So, bake at 350 for 15-18 minutes.
Give ’em a shot and report back to me. I’d love to hear what you think!