Enchiladas

The life of a blogger...
I caught Julie and Julia last night on the telly.  I wonder, do people still get famous from their blogs?  Do all of us foodie bloggers hope we'll magically get a book deal?!  Or better yet, a tv show on the food network?   I started my blog hoping for all those wonderful things but alas, fame did not come knocking.  Instead my blog became a place I could send people when they asked for a recipe.  I still do that but these days I keep my blog more for me than anything or anyone else.  It's become my recipe database.  One of the biggest complaints my mother used to have was that I'd make a dish out of my head and then it was never to be seen again so I started writing them down so I could recreate my own dishes.  Thankfully the techno world intervened and now instead of going through mountains of paper (okay, I have all my handwritten recipes in a binder, all neat and tidy but still...) I can use that handy dandy search tool right up there in the top left corner.  I may never be famous but I'm a heck of a lot more organized.  I keep a knitting/craft blog too but I'm way more slack about updating it.  And guess what... I tend to forget what I've made for whom because I don't blog it!  My blogs have become my memory bank!  Awesome.

We now return you to your regularly scheduled blog entry.

I made some enchiladas this week and they were really tasty, cheap and healthy (seriously full of fiber!).  All my requirements for a recipe to repeat so here it is.

Enchiladas
Serves 4 -6

Ingredients:

• 1 tbsp oil
• 2 mexican sausages
• 4 green onions, chopped and separate the white parts from the green parts
• 2 cloves garlic, minced
• 1 cup black beans, drained and rinsed
• 1/2 cup corn
• 1 roasted red pepper (you can use fresh, red or green), diced
• 1/2 tsp cumin
• 1 tsp chili powder
• 2 tbsp lime juice
• 6 whole grain 6-7 inch tortillas
• 1-2 cups of salsa (I didn't measure so I'm guesstimating here)
• 2 cups shredded cheddar

Instructions:

1. Heat the oven to 375 degrees.
2. Heat the oil in a pan over medium high heat
3. Remove the outer casing from the sausage and break it up in the pan.  Cook until browned
4. Add in the white parts of the onion and garlic. Saute for a minute.
5. Add in the rest of the ingredients up to and including the lime juice.
6. Cook for a minute or two until blended and heated through
7. Divide the mixture into 6 portions
8. Pour a bit of salsa in the bottom of a 8 X 11 inch baking pan, just enough to barely cover the bottom.  Add a tablespoon or two of water if your salsa is really thick.
9. Spread each portion in a tortilla, roll it up and place it seam side down in the baking dish
10. Top with a good spread of salsa over each enchilada
11. Sprinkle with the cheese
12. Spray the shiny side of a sheet of aluminum foil with cooking spray
13. Cover and bake for 20 minutes
14. Uncover and bake for another 10 minutes until the cheese is bubbly.
15. Serve with some sour cream, guacamole, avocado slices or a drizzle of ranch dressing.

ps. the leftovers freeze really well!