Chef Ricardo

Ingredients
1 onion, chopped fine
1/ 2 lb. button mushrooms chopped
1/ 2 lb shitake mushrooms chopped
1 tablespoon extra virgin olive oil
2 10 oz. packages frozen spinach (thawed)
2 - 4 cloves fresh garlic minced (can you use TOO much garlic? I think not!)
1 16 oz.can black beans
1 tablespoon fresh lemon juice
1 bunch scallions chopped (greens also...you could use less but you'll probably find them a month later in the back of the fridge.)
8 oz. grated pepper jack cheese
8 oz. grated sharp cheddar cheese
A dozen or so cooked shrimp sans tails (optional) cut in bite sized pieces.
4 or 6 spinach tortilla shells (or "wraps")
1 can medium enchilada sauce

In a heavy skillet heat the oil and sauté onions and mushrooms over moderate heat until golden. Add spinach (drain most of the water but leave good and moist) and garlic and cook for a few minutes. Stir in beans, lemon juice, scallions, pepper jack, shrimp, cheddar cheese and a pinch of salt (optional) and cook...stirring...until cheese is melted. Lower heat and cover.

The enchilada sauce can be heated but it's not necessary. Warm the tortilla shells in the microwave (or oven) for a minute or two. Place tortilla shells on plates, spoon desired amount of filling in each (or have diners do this themselves), roll into burritos and drizzle whatever amount of enchilada sauce you desire over the entire creation. (be sure to make it pretty!) This dish is great served with a side of refried beans. And remember... it's always good to use the best ingredients possible...organic makes it bodaciously good!!! Leftovers keep well in the fridge for up to 4 or 5 days.