Sometimes I get so focused on the main dish that I forget to make vegetables, so this time I put the veggies IN our enchiladas.
1 pound of ground beef, cooked
1/2 red pepper, chopped
1 can Old El Paso Red Enchilada Sauce, 10 oz. can
1 can of rotel, 10 oz.
Juice of 1/2 a lime
1/4 bag of spinach
1-2 cans refried beans- or you can follow my recipe listed below
1 bag of corn tortillas
Green onions, chopped
Cook ground beef and red peppers. Stir in 1/2 can of enchilada sauce, 1/2 can rotel, and lime juice.
Grease a 9×13 pan. Scoop a spoonful of beef and a spoonful of beans into the tortilla. Add in a handful of spinach and roll and place in pan. Repeat until the pan is full. Drizzle on the remaining enchilada sauce and use a brush to spread it over all the visible parts of the tortillas.
Cook at 375 degrees for 20 minutes. Top with chopped green onions. If you can have cheese, top with cheddar cheese. Serve with a side of cilantro rice.
Refried bean recipe:
1.5-2 c. mashed beans (1 can of pinto beans)
1/8 tsp cumin
1/8 tsp chili powder
1/8 tsp salt
1/2 a clove of garlic, minced
1/2 can of rotel with juice
1/2 lime, juiced
Combine all ingredients and mash thoroughly.