Spinach enchiladas: kinda messy, really good

This recipe is another last-minute inspiration, created out of the need to make something from the salsa, tortillas and onion in my fridge. And, hey, even though most of the tortillas cracked either while I was rolling them or in the oven, they turned out quite tasty. On another note, I noticed that if you don't like spinach, you probably haven't tried my last few recipes. But you should give spinach a chance, because it is both delicious and nutritious. Enjoy!

Spinach enchiladas

1 sweet onion, chopped
1 jalapeño pepper, diced
ground black pepper
crushed red pepper flakes
salt
cumin
paprika
dried cilantro
canola oil
cheese (I used a sharp white cheddar because that's what I had)
salsa (I used medium)
soft corn tortillas
frozen chopped spinach (thawed and drained)
Lizano salsa*

*this is optional, but it's great in many dishes, including rice and beans. Look for it at your local mercado Latino.

Sauté onions and jalapeño in canola oil until soft, with pepper, salt, cilantro and generous amounts of cumin and paprika. Brush oil on tortillas and fill with thin strip of cheese, salsas, spinach and seasoned onions (don't overfill or it will fall out the ends!). Roll the tortilla and secure with wooden toothpick. Line tortillas in a greased dish and bake at 325 degrees for about 20 minutes. Serve with a spoonful of salsa on top.

(Recipe and photo by H. Farrell)