Remember that Garden Brown Sauce I made the other day for the Tofu Marsala? I used up the rest tonight in this enchilada recipe. Much to my chagrin, I realized too late that I don't have wheat berries in my pantry, I have pearl barley. How did I make this mistake? Oh well. It was still good with the barley. I gave us each two enchiladas and neither of us finished them - remember that these are grains and are more filling than just cheese! I don't know if I would make this again but I did enjoy it.
Spicy Wheat Berry Enchilada
Cooking Light, October 1998
1 cup uncooked wheat berries
4 cups water
2 teaspoons olive oil
2 cups chopped onion
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 jalapeño pepper -- seeded and minced
2 cups coarsely chopped spinach
2 cups Garden Brown Sauce
1/2 cup chopped fresh cilantro
1 tablespoon fresh lime juice
8 (8-inch) fat-free flour tortillas
2 cups bottled salsa -- divided
1 cup shredded reduced-fat Monterey Jack cheese -- (4 ounces)
1. Place the wheat berries in a saucepan, and add water; bring to a boil. Reduce heat; simmer 50 minutes or until tender, and drain.
2. Preheat oven to 350°.
3. Heat oil in a large nonstick skillet over medium-high heat. Add onion and next 4 ingredients (onion through jalapeño); sauté 2 minutes. Add spinach, Garden Brown Sauce, cilantro, and lime juice. Stir in wheat berries (mixture will be thick). Heat tortillas according to package directions. Spoon about 2/3 cup wheat berry mixture down center of each tortilla; roll up. Spread 1/2 cup salsa in bottom of a 13 x 9-inch baking dish coated with cooking spray. Place tortillas, seam sides down, in dish. Pour 1 1/2 cups salsa over tortillas; top with cheese. Bake at 350° for 30 minutes.