La Mamacita

Really, I do prepare other kinds of meals, too, but tex-mex does seem to be calling to me lately. These enchiladas from Eating Well turned out really well. I served them with cold black bean salad and plenty of cilantro and sour cream. Depending on the salsa verde that you use, they can be mild or muy picante.

Enchiladas

1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed, diced
1 cup frozen corn, thawed
2 4-ounce cans chopped green chiles (not drained)
2 cups canned green enchilada sauce or green salsa, divided
12 corn tortillas
1 15-ounce can nonfat refried beans
1 cup reduced-fat shredded cheese, such as Mexican-style, Monterey Jack or Cheddar
1/2 cup chopped fresh cilantro
1 lime, cut into wedges

1. Preheat oven to 425. Coat a 9-by-13-inch glass baking dish with cooking spray.
2. Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, 2 1/2 minutes.
3. Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with an overlapping layer of 6 tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.
4. Bake the enchiladas until they begin to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.

Black Bean Salad

4 large Roma tomatoes, cored, seeded and chopped
1 can black beans, rinsed
1 cup frozen corn, thawed
Olive oil
Red wine vinegar
Salt
Pepper
Cilantro, chopped

Spread the corn in a flat baking dish. Drizzle with olive oil and mix. Broil until lightly browned.
Allow corn to cool.
Meanwhile, mix together the tomatoes, beans, and cilantro.
Add corn.
sprinkle with oil and red wine vinegar to taste
Add salt and pepper to taste.
Refrigerate until serving.

*If you plan to make this ahead of time, it keeps pretty well over night, but wait to add the cilantro until just before serving.