Recipes

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!

Ingredients
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

Instructions
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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