Ok Chicago. What the heck is going on?
You can not go from 60’s – 70’s – even 80’s and turn on us like this.
It’s not fair. This is not Ok. As B would say, ‘you get a time out.’
Last week we were running barefoot in shorts and tees and eating on picnic blankets and barbequing outside with friends late into the evenings.
This week? Well, it’s back to winter coats. Back to boots. Back to flannel pajamas. Back to gloves? I know you keep thinking it’s 50 and sunny, but in reality with the wind that basically translates to 20 degrees. And there is no sun. Not cool man, not cool.
What to do, what to do. Well, not much aside from hibernating, which is pretty much what I’ve done this week. I finally threw in the towel with my ‘spring’ meal planning. It just wasn’t cutting it. It was time for some warm, gooey, comfort food baking away in the oven.
And that is precisely what these spring enchiladas are about. Black beans, corn, avocado, all rolled up in whole wheat tortillas, topped with shredded cheddar, salsa, and cilantro. Oh so comforting but still keeping it easy on the waistline because, you know, pool season is around the corner.
If you can even believe that. Right now, I so have my doubts.
- 2 chipotles in adobo sauce, finely minced
- 1 cup light or regular sour cream
- 2 (15-ounce) cans low-sodium black beans, drained and rinsed
- 2 cups corn kernels (fresh or frozen)
- 2 medium avocados, cut in 1/2-inch dice
- salt & pepper
- 8 (8-inch) flour tortillas
- 2 cups salsa
- 1 cup shredded light cheddar or Monterey Jack
- Preheat the oven to 350°F. Coat an 9x13 baking dish with cooking spray.
- Combine chipotle and sour cream in a bowl. Purée half the beans in a food processor; add to the sour cream mixture. Stir in the whole beans and corn until well combined and then gently stir in the avocado. Season with salt & pepper.
- Warm the tortillas according to package directions. Working one at a time, spoon one-eigth of the bean mixture down the center of each. Roll the tortillas closed and place seam-side down in the prepared baking dish. Spoon the salsa over the tortillas and top with the shredded cheese. Cover and bake 20 minutes until cheese is melted and burritos are warmed through and browned on top.