Type what you have

Ingredients

• ✓ green pepper sauce
• tomato
• avocado
• onion
• cilantro
• garlic
• lime
• vegetable oil
• corn tortilla
• black bean
• white rice
• cilantro

Instructions

1. 1 Mix tomatoes, avocados, onion, 1/4 cup cilantro, and garlic together in a bowl. Drizzle lime juice over tomato mixture; toss to coat.
2. 2 Heat vegetable oil in a skillet over medium heat. Arrange tortillas, 2 at a time, in hot oil; cook until crisp, about 1 minute per side. Remove tortillas using tongs and repeat with remaining tortillas.
3. 3 Spoon 2 tablespoons black beans and 2 tablespoons cooked rice onto each crisp tortilla; top with tomato mixture. Garnish tacos using remaining 2 tablespoons cilantro and green pepper sauce.

By WHIRLEDPEAS

Ingredients

• ✓ green pepper sauce
• tomatillo
• cilantro
• onion
• jalapeno pepper
• green onion
• heavy cream
• chicken broth
• salt
• black pepper
• shrimp
• baby spinach
• vegetable oil
• corn tortilla
• monterey jack cheese
• sour cream

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly oil a 9x13-inch baking dish.
2. 2 Make the sauce: Pulse tomatillos, cilantro, onion, jalapeños, and green onions in a food processor until coarsely chopped, about 8 pulses. Transfer mixture to a saucepan.
3. 3 Bring tomatillo mixture to a simmer over medium heat, then cook for 5 minutes. Stir in cream, broth, salt, and pepper. Return to a simmer and cook until slightly thickened, about 10 minutes. Remove from the heat.
4. 4 Make the filling: Place shrimp and spinach into a skillet over medium heat. Cover tightly and cook until spinach wilts and shrimp are heated through, about 3 minutes. Transfer to a bowl; wipe the skillet dry.
5. 5 Make the enchiladas: Heat 1 teaspoon oil in the clean skillet over medium heat. Cook one tortilla in the hot skillet until soft, 7 to 8 seconds per side. Place about 1 tablespoon filling and 1 tablespoon Monterey Jack in the center and roll to seal. Place enchilada into the prepared baking dish with the seam facing down. Repeat to warm, fill, and roll tortillas, adding remaining oil as necessary.
6. 6 Pour sauce over enchiladas and spoon remaining filling over top. Sprinkle with remaining cheese, dollop with sour cream, and drizzle with green pepper sauce.
7. 7 Bake in the preheated oven until hot and bubbly, 15 to 20 minutes.

By cheeziekt