Spinach & black bean enchiladas

Date: August 18th, 2011

Recipe: http://ellysaysopa.com/2011/03/07/meatless-monday-chipotle-and-tomatillo-sauced-black-bean-enchiladas/

Modifications: I doubled the amount of cream cheese because we had half of a package left and I wanted to use the whole thing up.

Time to table: 75 minutes

Servings: 4 adult dinner, 2 toddler dinners

Ben: Love

Erin: Like

Annie: Love

Notes: We used a salsa verde recipe from our CSA newsletter this time that used some stuff from the box (tomatillo, jalapeno, garlic, cilantro) and we used a green pepper instead of a red pepper because that’s what we had on hand. This was a delicious recipe that we’ve made before and we’ll definitely make again as it’s so easy and would probably be a good freezer meal. I used a dry, white cheddar cheese that didn’t melt too nicely and while it tasted fine, the pics don’t make it look too appetizing.