cooking

Quick and Easy Enchiladas

Happy Wednesday everyone!

Today, I will be sharing quick and easy recipe on how to make enchiladas. There are so many different ways you can make enchiladas, I will include the variations at the end. Making the sauce from scratch taste even better, however I will be sharing that recipe soon. Apologies for not making these look picture perfect- but I can assure you the flavor and deliciousness makes up for it! Let’s get started!

Ingredients:

  • Refried beans
  • Tortillas
  • Shredded mexican cheese
  • Onion
  • Spinach
  • Green pepper
  • Taco seasoning
  • Garlic powder
  • Enchilada sauce

Directions:

  1. Chop the onion, green pepper, and cut the spinach.
  2. In a large skillet, sautée the vegetables until softened.FullSizeRender-11.jpg
  3. In a large pot, add refried beans and the vegetables.
  4. Add garlic powder and taco seasoning to taste.FullSizeRender-12.jpgFullSizeRender-8.jpg
  5. Cook over medium heat for about 10 minutes.
  6. In another small pot, add the enchilada sauce and garlic powder and taco seasoning to taste.FullSizeRender-10.jpg
  7. In a large baking tray, spray cooking spray evenly.
  8. Get a tortilla and add a spoon of beans and spread evenly on half of the tortilla.
  9. Add Mexican cheese and roll into an enchilada.
  10. Place on the baking tray.
  11. Repeat until all tortillas are done and placed side by side on the tray.
  12. Pour all of the enchilada sauce over the enchiladas.
  13. Add remaining cheese over the enchiladas.FullSizeRender-9.jpgFullSizeRender-14.jpg
  14. Baking in oven at 380 degrees F for 30 minutes and then broil on high for 5 minutes.
  15. Plate and serve!FullSizeRender-15.jpgFullSizeRender-13.jpg

Suggestions, Substitutions, Tips & Tricks:

  • You can add whatever you’d like in the bean filling! From chicken, to soy chicken, to just plain beans.
  • Adding hummus to the tortilla gives it flavor- trust me! I was skeptical at first but it taste amazing.
  • Making the sauce from scratch does wonders, however this is a quick and easy version of how to make enchiladas. I will share the longer way coming soon.

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

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cooking

Cheesy Bean and Spinach Quesadilla

Happy Wednesday all! I hope everyone is having a wonderful week! Today, I will be sharing recipe of my simple, go-to, yet delicious quesadillas. These are perfect when you’re craving that Mexican kick but don’t want to go to a Mexican restaurant and over eat on those chips. For me, home-made quesadillas are the perfect addition to your taco Tuesdays. It’s up to you what to fill your quesadillas with and how much cheese goes in! Get creative; So much power! Let’s get started.

Ingredients:

  • 1 can of Mexican refried beans
  • 1 packet of taco seasoning
  • Tortillas
  • Mexican cheese
  • Spinach
  • Jalapenos
  • Garlic
  • Onion
  • Mushroom
  • Red cayenne powder seasoning

Directions:

  1. First, roughly chop half an onion, mushrooms, and jalapenos, and then mince the garlic.
  2. In a skillet over medium heat, spray cooking spray and add the onion, mushrooms, jalapenos, and garlic. Sautee until soften, about 10 minutes. Season with red cayenne powder if desired. Set aside.FullSizeRender.jpg
  3. Then in the same skillet with cooking spray, cook the spinach until wilted. Set aside.
  4. In a sauce pan over medium-low heat, add 1 can of Mexican refried beans and a splash of water.
  5. Add half a packet of taco seasoning.
  6. Stir occasionally and let cook for about 10 minutes.
  7. Add the cooked onions, mushrooms, jalapenos, garlic, and spinach to the beans and mix well. Add more red cayenne powder seasoning if desired.
  8. Add some Mexican cheese and cook for about 5 additional minutes. Set the heat to low.
  9. Spray a skillet on medium heat with cooking spray.
  10. Place a tortilla on a large plate and add 1 or 2 spoons of the bean mixture depending on the size of your tortilla. Spread in an even circle.FullSizeRender-2.jpg
  11. Sprinkle a decent amount of cheese and place another tortilla on top.FullSizeRender-4.jpg
  12. Place quesadilla on heated skillet and press down gently with a spatula.
  13. Let the quesadilla cook for about 3 to 4 minutes on each side.
  14. After each quesadilla is cooked, place aside and let cool for about 2 minutes before cutting into even triangles.
  15. Repeat quesadilla assembly steps for however many quesadillas needed.
  16. Plate and serve!FullSizeRender-5.jpgFullSizeRender-1.jpgFullSizeRender-3.jpg

Suggestions, Substitutions, Tips & Tricks:

  • 1/2 of a can of refried beans will usually make about 4 quesadillas. You can always store the leftover beans in a container in the fridge for about up to a week.
  • I can’t stress this enough- add whatever your heart desires in your quesadillas! For chicken- cut into small bite sized pieces and cook on a skillet. Add taco seasoning and then add to your bean mixture. You can even add grilled veggies or just make it a plain bean and cheese quesadilla!
  • For a more cleaner presentation, only use 1 tortilla for a quesadilla. Meaning, add the beans to half of one side of a tortilla and fold over. It’ll be easier to cut in three triangles when cooked.

This recipe is one of those recipes where you can add whatever you like! The options are limitless! Trust me, this is a great fix for your Mexican night cravings. Very easy and very simple.

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz