ArkansasRockers.com

ok, so i totally wing this recipe every time i make it, so these are just estimates. mess around and make it your own.

you’ll need:
- 1 red bell pepper, remove seeds and innards, chopped into long bite sized bits.
- 8ish cloves garlic, minced
- 1 large while onion, chopped
- 1 zucchini squash, sliced then halved (never tried this, but i’m sure it’d be good).
- lotsa spinach. couple fist fulls.
- olive oil (be liberal. it’s good for ya).
- 1 1/2 cans of black beans. maybe some red beans would be good too.
- 1 can or corn
- 1 small can of chopped green chilies.
- 1 can mexi rotel

(if you eat chicken…)
3 chicken breasts (smart chicken is healthier and delishiouser!)
1 can low sodium chicken broth

- 1 pack (about 10) whole wheat flour tortillas
- 1 can enchilada sauce. nothing fancy. most are good, and surprisingly low in sodium OR mole sauce. archer farms (target) makes a good one.

- 1 package (2 cups) of reduced fat mexican cheese. sargento is the only major brand that i know makes one

steps:
- saute bell pepper, onion, garlic and squash in olive oil.
- cook spinach in olive oil ’till wilted.
- boil chicken breasts in broth, then tear apart with a fork and index finger.
- mix veggies, canned whatnots and chicken in a large mixing bowl
- stuff tortillas with all the goodness, roll ‘em up, and place in a large baking dish.
- top with enchilada sauce and cheese
- bake at 357ish for 20ish minutes. serve with rice and a corona.

that’s it and that’s all. pretty simple, huh?