Black Bean N Spinach Enchiladas

2 cans black beans rinsed and drained

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