You like what you see?
This is my take on Enchiladas.
This applies to my gluten free eaters out there!
Okay, so I LOVE enchiladas but sadly my husband doesn’t care too much for them so I don’t make these often, but I wanted to share this recipe with you. These are my Shrimp and Black Bean Enchiladas
2 cans of black beans (I use La Preferida brand)
2 cups of salad shrimp
1/2 bag of spinach
2 cans of enchilada sauce (I use La Victoria)
1/2 cup of honey
1/2 block of cheese ( I use blocks of cheese not pre-shedded)
1 pack of corn tortillas
extra virgin olive oil
Lightly sautee shrimp and add beans, spinach, onions, tomato in a medium sized pot. Add half of your cilantro, black pepper, salt, Cayenne, and garlic powder to mixture. While that is cooking, use a small frying pan and heat up some olive oil. Lightly fry the shells, about 5 seconds on each side. Only fry as many shells with how many enchiladas you want to make (I made about 20).
Put enchilada sauce in a medium sized bowl. Add honey and black pepper. Place half of the bowl of sauce into a baking dish, spreading it around the bottom. Fill each shell with your filling, rolling it and placing it into the dish. Once all shells are filled, pour the rest of the sauce onto the enchiladas.
Shred cheese and spread across enchiladas. Bake in oven at 350 degrees for about 15 minutes or until all of cheese is melted. Remove dish and sprinkle with remainder of cilantro.