simple summer enchiladas

When you're craving enchiladas, there is almost no way out of it. It's a certain type of craving that really can't be ignored. Okay, it can be ignored. In fact, for the benefit of your health it should be ignored most of the time. However, every once in a while it can be both a delicious and somewhat nutritious meal. Mexican cuisine is probably my favorite ever, but it can be a dangerous thing too often. God knows what restaurants really use back there in the kitchen and what truly goes into your food. The amount of butter and grease involved in restaurant foods like enchiladas can be astounding. So take matters into your own hands! Plus, you can have leftovers (unless you lick the dish clean.)

With dishes like enchiladas, it's important to practice the "use what you have" mentality. Take a look inside of your cabinet, freezer/fridge and see what kind of cheese, meat and veggies you have. Just make sure you have some tortillas, tomato paste and spices.

Buying canned enchilada sauce can be convenient but it can also lead you into a mysterious situation. Ask yourself: What is truly in it? Can this be made at home? The answer to the second question is almost always yes. 9 times out of 10, homemade versions of your store bought favorites are much more delicious and basically guilt free. Plus, you can say you made it yourself! That's something to be proud of.

Simple Summer Enchiladas:

What You Will Need-

-Tortilla wraps (I used five sundried tomato wraps.)

-Lean ground beef

(use the right amount according to how many people you are serving. Keep in mind that there will be vegetable fillings as well)

- 1 can of sweet corn

-1 can of black beans (no salt added)

-1/2 cup of chopped baby spinach

-4 tsp of cumin

-2 tsp of paprika

-2 tsp of chili powder

-2 tsp of parsley flakes

-2 chopped garlic cloves

-1 yellow onion

-2 tsp of hot sauce

-3 cups of chicken broth

-3 tbsp of tomato paste

-salt & pepper

-1 cup of mozzarella cheese

1. To start the enchilada sauce: add the chopped garlic, chicken broth, tomato paste, 2 tsp of cumin, 1 tsp of chilli powder, 1 tsp of paprika, salt & pepper, a sprinkling of mozzarella cheese and the 3 tsp of hot sauce to a sauce pan. Stir & then let it simmer for about 30 minutes.

2. As the sauce is simmering, get your other ingredients chopped and ready to be prepared. Throw the onions into a sautee pan with garlic. In the same pan, brown the ground beef until it is cooked thoroughly . Drain the grease out. Season the meat accordingly (add the remainder of the spices)

3. Once the onions, garlic and meat are seasoned and cooked to perfection, add in the chopped baby spinach, black beans (drain & heat up in the microwave first) and corn (drain as well). Stir & let everything cook together.

4. Preheat oven to 375 degrees. As the oven is heating up, drizzle olive oil into a glass baking dish and line up your tortillas evenly spaced.

5. Add the filling to each tortilla, sprinkle a bit of cheese on top and then roll each tortilla up. Once they're all filled & lined up, pour the enchilada sauce over everything & then sprinkle salt, pepper, parsley and more cheese on top.

6. Bake in the oven til it's golden & bubbly!

Enjoy!