Guess What? It Worked

I've just noticed something.

When I know how to do something - say, for example, sewing or cooking - I tend to use instructions as a starting point rather than a guide.

Sometimes this How To Freelancing can go horribly wrong (see here or here).  Most times, however, it turns out better than you'd expect.

And sometimes it's amazing enough to be deemed a List Item (I've just realized that I'll have to blog separately about what The List is...long story).

Black Bean and Spinach Enchiladas

• 1 can black beans, drained and rinsed
• 1 package frozen spinach, thawed and drained (squeeze out excess water)
• 1 t. cumin
• 1 t. crushed garlic
• 1/2 t. salt
• 1 can enchilada sauce
• 8 tortillas
• Shredded cheese (optional if you're avoiding dairy)

Preheat oven to 350F. Place black beans in a small skillet and partially smash with a potato masher. Stir in seasonings and spinach, cook over medium heat until warmed through. Pour 1/4 c. enchilada sauce in the bottom of an 8x8 baking dish. Place filling in tortillas, roll and place in baking dish. Top with remaining enchilada sauce. Bake for 20 minutes. Add shredded cheese and bake for an additional 2 minutes.

Of course, The Boy noted: These would be really good with jalapenos. Color me surprised.