Black bean ricotta enchiladas
I'm posting this in response to a request on another topic. Very quick to mix up, and freezes well.
Preheat oven to 350
Get about 3 cups of pre-made Sofrito, put just enough in the bottom of a 9x13 dish to thinly cover. Set aside.
In a large bowl, dump:
1 can rinsed black beans
1 small tub low-fat (not fat-free) ricotta
1 packet low-sodium taco seasoning
1/2 big bag frozen chopped spinach (still frozen is fine) (or one small box thawed)
1 cup shredded jack or Mexican mixed grated cheeses
Stir until well blended
15-20 corn tortillas
Put about 3 - 4 tablespoons down the center of corn tortillas and roll up, place seam down in the baking dish. Continue until filling is used up. Top evenly with remaining Sofrito, cover with foil, and bake for 45 minutes or until hot through. Pull off foil, throw another handful of grated cheese on top and stick back in the oven for another 5-10 minutes for cheese to get all melty.
Also good made with traditional red enchilada sauce.