Black Bean, Spinach, and Corn Enchiladas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cans MILD green enchilada sauce
15-oz. can black beans, drained
1 1/2 c. yellow corn
6 oz. baby spinach, raw
6 green onions, thinly sliced (both white and green parts)
1/3 c. cilantro, chopped
1 clove garlic, minced
2 tsp. cumin
3 c. shredded cheese blend (Monterrey jack, etc.) divided
8 large flour tortillas (or corn tortillas)
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Directions: |
Directions:1. Preheat oven to 350º and grease a large baking dish.
2. Enchilada Filling: Sauté spinach in oil until wilted. In a large bowl, combine black beans, corn, spinach, green onions, cilantro, garlic, cumin, and 2 c. of shredded cheese.
3. Assembling the Enchiladas: Pour half of the enchilada sauce in the base of the baking dish. For each enchilada, place the enchilada filling in the center of each tortilla, roll the tortilla up, and place it in the baking dish.
4. Once the enchiladas are all lined up in the baking dish, pour the rest of the enchilada sauce over the top. Sprinkle with remaining cup of shredded cheese.
5. Bake for 20 minutes, until cheese is melted and the juice is bubbly. |
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Personal
Notes: |
Personal
Notes: We often double this recipe for our vegetarian and gluten-intolerant guests, making one pan with flour tortillas and another with corn tortillas. It also freezes well in small portions that can be reheated for quick weekday meals.
Super Easy Short-Cut: Instead of rolling the enchiladas, you can just layer the ingredients for a casserole:
-- 1 can enchilada sauce
-- 6-8 tortillas spread over the sauce
-- the entire filling mixture
-- 6-8 tortillas on top
-- 2nd can enchilada sauce
-- grated cheese
Bake.
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