#Cook serve delicious coop how to#

Remove from oven and let the enchiladas rest for 10 minutes (theyвЂ™re super hot!).If the cheese on top isnвЂ™t golden enough for your liking, carefully transfer the enchiladas to the upper rack of the oven and bake for an additional 3 to 6 minutes, until sufficiently golden and bubbly.

Bake, uncovered, on the middle rack for 20 minutes.

Sprinkle the remaining shredded cheese evenly over the enchiladas.

Drizzle the remaining enchilada sauce evenly over the enchiladas, leaving the tips of the enchiladas bare.

Repeat with remaining tortillas and filling. Place it seam side down against the edge of your pan. To assemble your first enchilada, spread ВЅ cup filling mixture down the middle of a tortilla, then snugly wrap the left side over and then the right, to make a wrap.

Assemble the enchiladas: Pour Вј cup enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated.

Season with ВЅ teaspoon salt and some freshly ground black pepper, to taste. Add the drained beans, Вј cup cheese and a drizzle of enchilada sauce (about 2 tablespoons).

Transfer the contents of the pan to a medium mixing bowl.

Repeat with remaining spinach and cook until all of the spinach has wilted. Add the spinach, a few handfuls at a time, stirring until it has reduced in size.

Add the cumin and cinnamon to the skillet and cook until fragrant, about 30 seconds.

Cook, stirring occasionally, for about 8 to 9 minutes, or until the broccoli is brighter green and just starting to turn golden on the edges. Cover the skillet (I donвЂ™t have a lid for mine, so I just placed a cookie sheet on top). Add the broccoli and bell pepper, stir, and reduce heat to medium-low. Cook, stirring often, until the onions are tender and translucent, about 5 to 7 minutes.

In a large skillet over medium heat, warm the olive oil until simmering.

Lightly grease a 9 by 13-inch pan with olive oil or cooking spray.

Preheat oven to 400 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third.

If you love it, be sure to check out the roasted sweet potato enchiladas in my cookbook (itвЂ™s out now!). This recipe isnвЂ™t the quickest option around, but it is totally worth the effort. TheyвЂ™re just cheesy enough, with a filling of sautГ©ed bell pepper, broccoli, onion, spinach, black beans and some warming spices. I covered them with my go-to homemade enchilada sauce, of course. These enchiladas are somewhat similar to the spinach artichoke enchiladas you all have enjoyed so much, but with no artichoke and half as much beans. When the dust settles from the cookbook, IвЂ™m going to invite friends over for an enchilada party. These enchiladas are a casual, hearty entree that will be met with delight as you pass it around the table. This time, itвЂ™s by making recipes that you can share with your family and friends. IвЂ™m continuing to share how I cook with purpose. Which brings me to my partners at Frontier Co-op and their #cookwithpurpose campaign.

At girlsвЂ™ night, I fell in love with food again. ThatвЂ™s the whole point, and sometimes it escapes me during late nights. I want you to be able to trust my recipes and relax with your family and friends, or have a fun evening making yourself nourishing food to last through the work week. IвЂ™m so determined to get the recipes just right because I want them to turn out beautifully in your kitchens, with minimal stress along the way. IвЂ™ve been so caught up in the nitty-gritty cookbook details and making sure everything is just right that IвЂ™ve almost forgotten the point of it all. It fills in the pauses between conversations as we pass food around the table and comment on it. In between the laughs, I remembered how fun sharing food with loved ones can be.

#Cook serve delicious coop how to#

We celebrated good news together and I showed Tessa how to use the puppy dog Snapchat filter. Hummus, crackers, chocolate-covered almonds and a cheese plate were in attendance, and my offering of candied nuts fit right in. Margaret poured us each a drink and we sat down around her dining table, which she had decked out with an impressive assortment of appetizers. Lately, girlsвЂ™ night has turned from dinner together to a more casual snacks-and-wine-after-the-kids-go-to-bed affair, which is just as much fun, anyway. My girls love me, so they didnвЂ™t complain. Last Wednesday, I drove straight from hot yoga, sweaty and all, to girlsвЂ™ night. This post is brought to you by Frontier Co-op.