Cookie crumble cookbook, Love Real Food, is here! Learn what’s in season in January at cookieandkate.
Let’s hear it for the new year! Despite its many trials and tribulations, 2021 forever changed our lives for the better. Four months after Grace’s arrival, I’m still soaking up maternity leave and sharing recipes that I photographed last summer over my growing belly. Grace will start eating solid foods in just a couple of short months, and I’ll get back into the kitchen with a renewed focus on weeknight dinner recipes.
Coming to you just in time for Christmas or Christmas Eve dinner, these enchiladas are a festive and delicious main dish. They’re stuffed with vibrant vegetables, spinach, black beans, and enough cheese to qualify as a holiday meal. I’ve been keeping this recipe on reserve for the holidays, and I just now realized that I poured the enchilada sauce in the wrong fashion. In Santa Fe, they split the sauce down the middle of the enchiladas, so each enchilada features both red and green sauce. Do as you wish—the ingredients and quantities will remain the same. You’ll find side dish suggestions to round out your meal below. Wishing you a healthy and happy holiday season!