2 Tbsp fresh lime juice
1 tsp Creole seasoning
1 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 recipe Spinach Madeleine (2 cups)
1 container sour cream (8 oz)
8 (8 inch) flour tortillas
1 (12 oz) block Monterey Jack cheese, shredded, divided
combine first 7 ingredients in a medium bowl, set aside. You can also substitute some chicken in place of the 2 can of black beans if you'd like. I think I preferred the ones without the chicken (I made a couple of both)
Stir together the spinach madeleine and sour cream until blended. I think I forgot to do this part!! It was still good even without the sour cream. I'll try it the right way next time.
spoon 1/2 cup black bean mixture down the center of each tortilla. Top with 1/3 cup spinach madeleine and sprinkle with 3 Tbsp cheese. Roll up, place seam side down in a lightly greased 9x13. sprinkle remaining cheese over top. cover and bake 350 for 25 minutes. uncover and bake 5-10 min more.
Spinach Madeleine
20 oz frozen chopped spinach
1/4 cup butter
1/2 tsp minced garlic
2 Tbsp flour
1 cup milk
8 oz velveeta cheese, cubed
1 tsp hot sauce (I didn't use)
1/2 tsp creole seasoning
cook spinach according to package, drain and set aside
melt butter in a medium saucepan over medium heat. add garlic, saute 1 min. whisk in flour until smooth, whisk constantly 1 minute. gradually add in milk and cook, whisking constantly 2 minutes or until mixture is thick and bubbly. Add cheese ,hot sauce, and creole seasoning. whisk until cheese is melted. stir in spinach, cook until thoroughly heated.
YUMMMY