This makes a perfect vegetarian spinach filling for enchiladas. This recipe is from the excellent cookbook, The Enchilada Queen.
- Over medium heat, heat the oil in a large skillet until it shimmers.
- Add the onion, bell pepper and garlic. Cook until onion is soft and translucent but not browned, about 3 minutes.
- Add ¼ cup of water, the spinach and salt to the saucepan. Cover and lower the heat. After 2 to 3 minutes, check to see if the spinach has wilted. Once the spinach wilts, remove the lid and simmer over very low heat - about 4 to 6 minutes.
- Drain excess liquid.
- Use for enchiladas, like spinach enchiladas. Enough for a dozen enchiladas.
Ready in: 45 Min
Kitchen tools you'll need for Spinach Filling:Saucepans, Mixing Bowls