A little wine for me and a little wine for the food. That’s sometimes how I cook. Last night I wanted something sweet, so instead of snacking on Oreo’s I opened a bottle of Glorie Farm Winery “Jumpin Jazz” which is slightly on the sweet side and started cooking dinner.

I had found this recipe in this months edition of Rachael Ray. It was for bean enchiladas. A very easy dish to make. I substituted the chicken broth for Wine.

Here is the recipe:

Vegetable Oil

8 cloves garlic chopped

2 cans cannellini beans, drained

1/3 cup white wine

Twelve 6-inch corn tortillas

2 cups store bought salsa (I used Newman’s bean and corn salsa)

1 ½ cups shredded pepper jack cheese or whatever cheese you have in the fridge

In a sauce pan, coat bottom with some vegetable oil and saute garlic about 3 minutes. Add beans and sauté 1 minute then stir in semi sweet white wine. Mash beans until soften and the look like mashed potatoes. Let cool slightly.

Line a baking sheet with paper towels. In a small skillet add oil and fry corn tortilla for 3 seconds on each side and transfer to baking sheet to drain. Place ¼ cup of mashed beans in tortilla, roll and transfer to greased 13×9 baking dish. Top with salsa and cheese.

Bake in oven at 375 for about 20 minutes.

Serve with what is left in the bottle of wine or open a new one.