Potato Spinach Enchiladas

I made these enchiladas after it snowed. We didn't want to leave the house, so I used what was on hand. I like to keep a can or two of enchilada sauce in my pantry. It's great for all kinds of quick meals.



This recipe makes 6-8 enchiladas, depending on how full you stuff them.

1 Potato
1 T EVOO
1/4 Yellow Bell Pepper - diced
1/4 large Yellow Onion - diced
1-3 cloves Garlic - diced
1 Tomato - diced (peeled and seeded, optional)
s/p
Dried Oregano
CRP
Chili Powder
Fajita Seasoning
Vegetable Stock, Chicken Stock or Water
2 handfuls Spinach
Oil for frying*
Corn Tortillas
1 can Enchilada Sauce
Cheese - shredded or crumbled (I used Feta, Chipotle Gouda, and Parmesan)

Preheat oven to 375°

Clean the potato. Place it in a pot and cover it with cold water. Place a lid on the pot and bring the water up to a boil. Once the water is boiling, remove the lid. Cook the potato till it's fork tender (the fork should easily slide in and out of it).



As the potato boils, heat the EVOO in a small pan. Add the onion and pepper. Cook for two minutes. Stir garlic into the pan and cook for another 2 minutes.



Add the diced tomatoes to your pan. Stir.



Season the vegetables to taste.



Add a couple splashes of stock or water to the pan, carefully so that you don't splash yourself. Cover the sauce and cook it over med-low heat while you prepare the rest of the ingredients.

Orzo and Beans in Chunky Veg Sauce with Chipotle Gouda

I used left over veg sauce that I made a day or two earlier to make this quick lunch.



1 can Red Beans - drained (use any bean you want)
3 palm fulls of Orzo (I have small hands)
1 T butter or EVOO (optional)
Chunky Vegetable Sauce (or any sauce you have on hand)
s/p
Chipotle Gouda - shredded (or any cheese that melts well)

Cook pasta in a large pot of heavily salted water till it's almost cooked.
Drain pasta.
Return it to the pot.
Add butter/oil if using.
Stir in beans.
Add sauce to taste - I don't like it too runny, so I add a little at a time just till all of the pasta and beans are nice and wet.
Heat through.
Taste (don't burn your tongue).
Season with s/p if needed.
Stir in a hand full cheese.
Spoon onto dishes and sprinkle with more cheese.



Serve with a salad or slaw and bread.

If you don't want a vegetarian meal, top the orzo with grilled steak, chicken, or shrimp. I don't think it's needed because the beans add enough protein for one meal. But, you should do what ever makes you happy.

You can also substitute cooked rice, polenta or another grain for a gluten free dish.

Bon appetit!