Spicy Spinach & Corn Enchiladas

Guess who's finally participating in Meat-free Mondays again? Okay, that wasn't a very difficult guess. Okay, how about this one: guess who likes Mexican food?

Again, maybe not the most difficult one to guess. Okay you got me, I don't have much to say about this, except that it was pretty damn tasty and the spinach sauce on top (if I do have to say so myself) turned out to be an inspired choice. 



The reason why I don't have much to say isn't because this dish is blah (FYI - it.is.not.blah.), but rather because I just have a lot of other stuff on my mind at the moment. Such as my super-cool new computer at work. Super-fast, NOT crashing every 5 minutes (like my previous computer) and wrapped up in a sleek black package. And did I mention that I'm now using Windows 7?

No wait, come back!!! I promise I won't be a weirdo, geek, computerN3RD. Okay I can't promise that. You'll have to put up with any future nerdiness that creeps into my posts. 

<< Mwuhahahahahaha!>>

Seriously though, I'll cut the geek quotient of this post by just summarising with - Windows 7 is awesome. Try it, and let me know what you think. Oh, and make some enchiladas to go with your new snazzy computer. The two make a winning combo!

Spicy Spinach & Corn Enchiladas

Makes 7 enchiladas

1 bunch spinach, stems removed
1/2 cup low-fat plain yogurt
salt & pepper to taste
1 tsp olive oil
1/2 medium onion
1 tsp minced garlic
1 teaspoon cajun spice
2 cups cooked sugar beans (or use red kidney beans)
2 corn on the cob, cob part removed
7 whole-wheat tortillas
1 tin (400g) mexican salsa
1 1/2 cups grated cheddar

1. Cook spinach in a little bit of water until just wilted. Remove from heat, drain and puree to a pulp in a food processor. Add yoghurt, salt and pepper to taste, stir through and set aside.
2. Meanwhile, heat olive oil in a frying pan over medium heat, add onion and garlic and saute for a few minutes until soft. Add cajun spice and corn, fry another 3 or so minutes, then stir through the beans. Add salt and pepper to taste, then set aside.
3. Now get your tortillas ready and spoon some of the corn/bean mixture onto each one. Top with mexican salsa and a little bit of grated cheese (will use about 1 1/4 cups here) and roll into long sausages.
4. Transfer the rolls to a casserole dish. Spoon the spinach sauce on top and top with the remaining 1/4 cup of cheese.
5. Bake at 180C for about 20 - 30 minutes, until golden brown with cheese melted & bubbling on top.

Nutritional info (per serving): Calories 284.6 , Total fat 13.4 g, Saturated fat 4.7 g, Polyunsaturated fat 0.4 g, Monounsaturated fat 0.7 g, Cholesterol 26.8 mg, Sodium 493.2 mg, Potassium 634.4 mg, Total carbohydrate 29.0 g, Dietary fiber 6.8 g, Sugars3.0  g, Protein 17.3 g

Good source of: Vitamin A 98.1 %, Folate 37.2 %, Manganese 34.7 %, Vitamin C 32.4 %, Calcium 28.0 %