Michael's Enfrijoladas de Espinaca

Enfrijoladas de Espinaca - Tortillas with Spinach in Black Bean Sauce

Vegetarian and gluten-free; vegan if you omit the cheese

Serves 4

15 minutes

• • 1 pound frozen spinach

  • 2 tablespoons vegetable oil

  • 1 small white onion, finely diced

  • 2 cloves garlic, minced

  • 1/2 teaspoon cumin powder

  • 1/2 teaspoon oregano (Mexican oregano if possible)

  • 1 teaspoon Kosher salt

  • 1 quart Pacific Natural Foods Spicy Black Bean Soup

  • 12 corn tortillas (double check ingredients for gluten-free)

  • 1/2 cup crumbled cotija cheese (or grated Monterey Jack) (omit or replace for vegan)

  • 1 avocado, sliced

  • a few cilantro leaves

• 1. Defrost the frozen spinach and squeeze some of the water out of it. Heat the oil in a skillet over a medium high flame. Saute the onion and garlic for 2 minutes. Add the spinach, cumin, oregano, and salt. Cook, stirring occasionally for 3 minutes. Taste and adjust seasoning.

  2. Heat the soup in a small saucepan.

  3. Carefully dip a tortilla in the soup (using tongs so you don't burn yourself!). Hold it there for about 5-10 seconds, until it has softened but isn't falling apart. Remove to a bowl, fill with about 3 tablespoons of the spinach, and loosely roll up. Repeat for all of the tortillas, putting 3 in each bowl.

  4. Top each bowl with 1/4 of the remaining sauce, a sprinkling of the cotija cheese, a few slices of avocado, and some roughly torn cilantro and serve immediately.