Ingredients

6 OZ FRESH BABY SPINACH

1/2 C PARSLEY-CHOPPED

1/4 C CILANTRO–CHOPPED

3 CANS BLACK BEANS–RINSED AND DRAINED

2 LARGE SHALLOTS–MINCED

1 LB. MEXICAN CHEESE (COJITO OR SIMILAR)–GRATED

8 FLOUR SHELLS

1 CAN CHICKEN BROTH (REDUCED FAT/ SODIUM)

2 T BACON GREASE

2 T OLIVE OIL

1 26 OZ CAN ENCHILADA SAUCE

2 t. GROUND PEPPER

1 C GREEK YOGURT

Preparation

PREHEAT OVEN TO 350

 IN A MEDIUM PAN MIX BLACK BEANS AND BACON GREASE COOK ON MEDIUM 3 TO 5 MINUTES,

ADD 1/3 CAN OF BROTH AND LET ABSORB. ADD HERBS AND 1/3 MORE CHICKEN BROTH, STIR AND REPEAT. ADD SPINACH, PEPPER AND LAST 1/3 OF CAN OF BROTH, STIR, COVER AND SIMMER UNTIL THE SPINACH WEEPS (2 TO 3 MINUTES) REMOVE FROM HEAT.

 MEANWHILE PLACE SHALLOTS AND OLIVE OIL IN SMALL PAN AND FRY UNTIL CRISP.



 GREASE 9X12 GLASS BAKING DISH WITH OLIVE OIL, DIVIDE MIXTURE INTO 8 TO 10 FLOUR SHELLS. 

 ROLL UP AND PLACE SEAM UP IN PAN. POUR ENCHILADA SAUCE ON TOP AND CHEESE ON TOP OF THAT.   

  COOK 20 MINUTES UNTIL BUBBLY AND BROWN.   

 SPRINKLE THE TOP WITH THE FRENCH FRIED SHALLOTS.

 PLACE A DOLLOP OF YOGURT ON TOP OF EACH ENCHILADA AND ENJOY!