- 1 can sweet white corn
- 1 can golden hominy corn
- 1 orange bell pepper
- 1 small purple onion
- 1 1/2 cup fresh cilantro
- 3 cups fresh spinach
- 8 tortillas (I used Mission Gluten Free Spinach Herb tortillas)
- 1 package Vigo Cilantro Lime Rice
- 1 cup Herdez Salsa Verde
- 2 Tbsp. avocado oil
- 1 tsp garlic salt
- 1 tsp cumin
- 1/2 tsp white pepper
- 1 cup Mexican cheese blend (I used Tillamook Mexican 2 Cheese Blend)
- drizzle of Cacique Crema Mexicana Table Cream
- squeeze of fresh lime
This recipe has quite a few ingredients, but moves quickly. Gather everything before starting so you can work efficiently.
Slice the purple onion into very thin half moons, dice the bell pepper, and roughly chop the cilantro. Drain both cans of corn. In a large pan, heat the avocado oil on high. Add the onion and bell pepper and stir for 2 minutes, then add the corn. Let cook for 8-10 minutes, stirring regularly to avoid sticking or burning. Once there is a bit of color on the corn and the onions are mostly translucent, add the fresh spinach and 3/4 of the chopped cilantro. (The rest is for garnish.)
Stir the spinach around, incorporating it with the corn so it starts to wilt. Add in the garlic salt, cumin, and white pepper. Continue stirring for 5 minutes until the spinach is wilted and the seasonings are thoroughly spread about. Turn off heat and let cool. Meanwhile, boil the rice.
Once the rice is done cooking, spread it evenly over the bottom of a large casserole dish and let cool. Taking one tortilla at a time, fill with about 1/2 a cup of the corn and spinach mixture and roll, placing on top of the rice.
When the tortillas are filled, pour the Herdez sauce over the top and then sprinkle with cheese.
Bake at 350 degrees for 30 minutes. Remove from oven and let cool for ten minutes, then drizzle with table cream, sprinkle with fresh cilantro and a squeeze of fresh lime.
Wine Pairing Suggestion
Cattleya Wines Alma de Cattleya Sauvignon Blanc 2020