Enchiladas

Topping: Take one pound dried beans (I like Rancho Gordo), three minced onions, and 1/2 CUP (8 tablespoons!) of chili powder -- in this case I used about 1/4 cup New Mexico chili, which was all I had, and 1/4 cup ancho chili -- add water, and put them in your slowcooker, or a pot, and cook until done.

Filling: Take one big block (16 oz.) cheddar cheese, two 10 oz. packages of frozen spinach, and one diced red onion -- grate the cheese, thaw the spinach in a colander in your sink with hot water running over it (let it drain!) and dice the onion, and put them all in a bowl. Add some salt and pepper. Mix thoroughly.

Assembling: Grease a baking pan. Take a stack of 12 tortillas, microwave them for 30 seconds, and then start rolling: Take each tortilla, dip it in the bean mix, take a handful of spinach/cheese mix, and roll the tortilla around the mix. Stick it up against the side of the pan, then repeat. I usually fill 14 stuffed tortillas in a pan.

Baking: 350 degrees, 15 minutes. You can put grated cheese on top if you want, but these are already full of cheese so I wouldn't.