Goat Cheese Enchilada

This winter feels like it is never going to end! I keep looking for ways to make it through until spring. This enchilada recipe with fresh spinach, onion, and tomatoes gives you a taste of the garden. Enchiladas are always a great lunch or light supper. This variation adds in some veggies and makes for a healthy treat.

Goat Cheese Enchiladas

Ingredients:
Olive Oil
1 onion, sliced thin
9 oz fresh baby spinach
4 oz goat cheese
2 medium tomatoes, sliced
4 tortillas, 8 inch

Directions:
In large skillet, saute onions in olive oil until caramelized (golden brown). Remove onions, add spinach with 1 tbsp water, and cook until spinach is just wilted. Remove spinach from heat. To assemble, spread 1 oz goat cheese on each tortilla then evenly distribute the onion, spinach, and tomatoes between the 4 tortillas. Heat tortilla on lightly greased skillet until golden brown and cheese starts to melt. Fold in half and serve while warm. Enjoy!

Adapted from Fitness Magazine