Black Bean, Bacon and Spinach Enchiladas with Roasted Poblano Bechamel

Ingredients

• 1 poblano pepper
• Olive oil
• 1 pkg frozen chopped spinach, thawed and drained
• 1 lb bacon, cooked, drained and crumbled
• 1 14 oz can black beans, rinsed and drained
• 1 block cream cheese, at room temperature, divided in half
• 1 tsp cumin
• 1 tsp dried oregano
• 1 tbsp seasoned salt (like Lawry's)
• 1 cup whole cream
• 1 cup whole milk
• 1/2 stick butter
• 1/4 cup wheat flour (you could use all purpose, but it's all I had and it worked beautifully)
• 1/2 tsp nutmeg
• 1 tsp cayenne pepper (you could use more, I will next time)
• 1 cup Monterey Jack Cheese, shredded
• Salt to taste
• 1 package flour tortillas (soft taco size)

Instructions

• Preheat oven to 400.
• Drizzle poblano with olive oil and roast in oven for about 15-20 minutes, turning halfway, until skin is turning black. Remove from oven; cool, peel off the skin and dice.
• Drizzle more olive in a large skillet over medium heat and add spinach, bacon, beans, 1/2 block of cream cheese, cumin, oregano and salt.
• Cook, stirring consistently, until heated throughout and cheese is melted. Cover and set aside.
• To a sauce pan, add the other half of the cream cheese, cream, milk, butter, flour, nutmeg, cayenne and diced poblano pepper and bring to a slow boil over medium heat, whisking until smooth.
• Reduce heat to medium low and add cheese, whisk until melted, salt to taste, and cover.
• Spray a 9/11 baking dish with cooking spray. Fill tortillas with spinach mixture and wrap; add to dish and pour the bechamel over the top.
• Bake at 350 for 25-30 minutes, until bubbly.