Spicy Spinach & Black Bean Enchiladas

August 31, 2012

While at work the other day, J and I were discussing what we should make for dinner over e-mails. When we didn’t have any ideas, I jumped on over to Pinterest to my recipe board to find something I had wanted to try. These enchiladas stood out as a yummy, healthy, easy-to-make dinner. Although we only used the ingredients in this recipe, you could easily add some other toppings like corn, avocados, sour cream, etc. Now I’m hungry for enchiladas again!

1/2 tsp canola oil
3/4 cup onion chopped
3 cloves garlic, minced
1 -15oz. can black beans, drained & rinsed
2 cups fresh spinach
chopped 2oz. canned green chiles
3/4 tsp chili powder
1/8 tsp cayenne pepper
1/2 tsp ground cumin
1/2 cup fresh cilantro, chopped
salt to taste
1-10oz. can red enchilada sauce
1/2 cup shredded cheddar or Mexican blend
Approx. 10 corn tortillas, 6-inch

1. Preheat oven to 350 degrees
2. Heat oil over medium heat in a skillet. When hot, sauté onions for 3 minutes.
3. Add garlic, cook for 1 minute.
4. In a large bowl, combine onion & garlic mixture with beans, spinach, chiles, spices and season with salt to taste.
5. Spray a 13 by 9 glass baking dish with olive oil/non-stick spray.
6. Heat corn tortillas in the microwave for 15 seconds, 2 at a time.
7. Scoop filling into tortillas and wrap. Place sealed side down in pan. Continue to all tortillas & filling are gone.
8. Pour enchilada sauce on top. Sprinkle cheese on top.
9. Bake for 30 minutes.

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