Black Bean And Spinach Enchiladas Recipes

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BLACK BEAN AND SPINACH ENCHILADAS



Black Bean and Spinach Enchiladas image

Taught to me by a friend, this quick and easy recipe can be whipped up on a work night and is a favorite around my house. Ingredients are ready made and very available. Round out the meals by serving with rice and corn.

Provided by brooke.boston

Categories     Cheese

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 (15 ounce) can black beans, drained and rinsed
4 ounces cream cheese
3/4 cup cheddar cheese, shredded
10 ounces frozen chopped spinach
cayenne pepper
6 tortillas
2 (10 ounce) cans enchilada sauce

Steps:

  • Preheat your oven to 375.
  • In a large pan or skillet, thaw the frozen spinach over medium high heat.
  • When completely thawed, add black beans and pepper.
  • Add cream cheese to the skillet and work with it to combine the ingredients.
  • Add cheddar, stirring to help it melt and combine. Remove from heat.
  • Divide the mixture into the center of the six tortillas, folding both ends over and rolling to the center.
  • Pour one can of the enchilada sauce in the bottom of a 9 by 13 glass baking pan.
  • Arrange the enchiladas in the pan, pour the remaining can of sauce over them and top with more shredded cheddar to garnish.
  • Bake approximately 15-20 minutes, until sauces is bubbling and cheddar garnish is browned slightly.

Nutrition Facts : Calories 682.4, Fat 28.1, SaturatedFat 13, Cholesterol 53.4, Sodium 1876.6, Carbohydrate 82.8, Fiber 13.1, Sugar 4.3, Protein 26.2

BLACK BEAN SPINACH ENCHILADAS



Black Bean Spinach Enchiladas image

found on Pinterest, but didn't find it here. Creating for safe keeping. According to the pin it is adapted from Martha Stewart

Provided by Kendra in WI

Categories     < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 17

3 cups organic low sodium vegetable broth
1/4 cup tomato paste
1/4 cup all-purpose flour
2 tablespoons olive oil
2 teaspoons cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon chili powder
salt or pepper
15 ounces black beans, rinsed and drained
1 1/2 cups corn (I used frozen, thawed)
6 ounces Baby Spinach
6 green onions, thinly sliced
1/3 cup fresh cilantro, chopped
2 teaspoons cumin
3 cups monterey jack pepper cheese, shredded
8 flour tortillas

Steps:

  • Make the sauce: in a saucepan, heat olive oil over medium heat. Add tomato paste, flour, 2 teaspoons cumin, garlic powder, onion powder, and chili powder. Cook 1 minute, whisking. Whisk in broth, bring to a boil. Reduce to simmer, and cook until slightly thickened about 8 minutes. Salt/pepper to taste, and set aside.
  • Saute the spinach in olive oil over medium heat for 1-2 minutes until slightly wilted.
  • In a large bowl, combine beans, 2 cups cheese, spinach, corn, green onions, 2 teaspoons cumin, and cilantro.
  • Preheat oven to 375. Lightly spray a 9x13 inch baking dish, and pour a small amount of the sauce to coat the bottom.
  • Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish.
  • Pour remaining sauce over the enchiladas, coating evenly. Sprinkle 1 cup cheese on top.
  • Bake about 20 minutes, and garnish with cilantro and/or green onions (optional).

Nutrition Facts : Calories 393.3, Fat 19.6, SaturatedFat 9.3, Cholesterol 37.7, Sodium 505.6, Carbohydrate 37.5, Fiber 6.3, Sugar 3.5, Protein 19

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