Black Bean and Spinach Enchilada

I grew up in a large Catholic family, 4 boys and 4 girls. A very tight knit family that ate dinner every night together, no excuses. Food has always been a big part of our lives. While mom put a healthy, cost conscience meal on the table every night Dad cooked a culinary feast every Sunday served at 2 p.m., no excuses. I can mark childhood not through years but through dad’s culinary expressions from his French period to dove and quail season to braised oxtails. Ahhh, I remember his braised ox tails well, they were dripping with sticky gravy and finger licking good, quintessential comfort food. So it is natural, comforting, and a testimony to family dinners during my childhood that all of my brothers and sisters have taken to the kitchen. Speaking of comforting I would like to introduce you to some comfort food. I’d like to take credit for this yummy, comforting delight but the credit goes to Syndy Johnson in Shreveport, Louisiana at the Fairfield Grocery & Market. Now that Fall and fallen and there is a nip in the air this is a perfect recipe for a cool weather day. Make all of it or just the Madeline it is fabulous.

Black Bean and Spinach Enchilada

Ingredients
2 (15-ounce) cans black beans, rinsed and drained
2 tablespoons fresh lime juice
1 teaspoon Creole seasoning
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 recipe Spinach Madeline (see below)
1 (8-ounce) container sour cream
8 (8-inch) flour tortillas
1 (12-ounce) block Monterey Jack cheese, shredded and divided

Preparation
Combine first 7 ingredients in a medium bowl; set aside.
Stir together Spinach Madeleine and sour cream until blended.
Spoon about 1/2 cup black bean mixture down center of each tortilla. Top each with 1/3 cup Spinach Madeleine mixture, and sprinkle with 3 tablespoons cheese. Roll up, and place, seam sides down, in 2 lightly greased 11- x 7-inch baking dishes. Sprinkle remaining cheese evenly over tops.
Bake, covered, at 350° for 25 minutes. Uncover and bake 5 to 10 more minutes or until cheese is melted.

Option...Black Bean-Chicken-Spinach Enchiladas: Substitute 1 cup chopped, cooked chicken for 1 can black beans. Proceed as directed.
Yield: Makes 8 servings

Spinach Madeline
Ingredients
2 (10-ounce) packages frozen chopped spinach
1/4 cup butter
1/2 teaspoon minced fresh garlic
2 tablespoons all-purpose flour
1 cup milk
1 (8-ounce) loaf pasteurized prepared cheese product, cubed 1 teaspoon hot sauce 1/2 teaspoon Creole seasoning

Preparation
Cook spinach according to package directions; drain and set aside.
Melt butter in a medium saucepan over medium heat; add garlic, and sauté 1 minute. Whisk in flour until smooth, and cook, whisking constantly, 1 minute. Gradually whisk in milk, and cook, whisking constantly, 2 minutes or until mixture is thickened and bubbly.
Add cheese, hot sauce, and Creole seasoning; whisk until cheese is melted. Stir in spinach, and cook until thoroughly heated. Serve immediately.
Yield: Makes about 8 servings