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Spicy Spinach and Black Bean Enchiladas Recipe

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This recipe for Spicy Spinach and Black Bean Enchiladas is from Recipes from the Rogers Family and Beyond!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16 oz. can black beans, drained and rinsed
2 T. fresh cilantro, chopped
2 plum tomatoes, diced
1 jalapeno pepper, cored, seeded and diced
salt and pepper, to taste
2 cloves garlic, minced
1 T. olive oil
10 oz. fresh spinach, washed, stemmed and shredded
4 – 10” flour tortillas
8 oz. shredded reduced fat Monterey Jack or cheddar cheese, divided
1 c. salsa
reduced fat or fat free sour cream, if desired
additional salsa, if desired
Directions:
Directions:
Preheat oven to 400 F. Mash black beans with fork or in food processor. Fold cilantro, tomatoes and jalapeno into beans. Season with salt and pepper. Saute garlic in oil. Remove from heat, add spinach and cover. Cook 6 minutes, stirring occasionally to wilt spinach evenly. Arrange black bean mixture, spinach and 1 ½ c. cheese on the center of tortillas. Fold tortilla and place, seam side down, on rimmed baking sheet. Cover with salsa and remaining cheese. Bake 12-15 minutes or until cheese is melted and filling is hot and bubbly. Serve with sour cream and additional salsa, if desired.
Personal Notes:
Personal Notes:
I first made this dish to take to a small potluck dinner. In an effort to please both my meat-hungry husband and the vegetarian host of the dinner, I added some shredded chicken to half of the enchiladas with wonderful results.

 

 

 

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