Enchiladas a la Corey

Enchiladas a la Corey, originally uploaded by susanandcorey.

Monday was a rough day at work - long, tedious and full of unexpected set-backs. So you can imagine my intense glee when I walked into my kitchen and Corey was standing in front of a myriad of pots and pans. He was busy preparing a batch of enchiladas. He and I went through a phase last spring where we made enchiladas almost weekly with different fillings each time. We tried sweet potatoes, avocado, black beans, chicken and many combinations of the above. I was excited to see what Corey would be doing with this hearty dish this time around. He settled on Spanish rice and black beans cooked with jalapeno peppers as a filling. The rice was cooked with onions, garlic and a whole lot of spices including such winners as cumin and red chili powder. Then, he topped them with Trader Jose's enchilada sauce, covered the dish with sharp cheddar and monterey jack cheese, baked them at 350 for 30 minutes and we dined like royalty.