Yummy Black Bean And Spinach Enchilada Recipes

SPINACH AND BLACK BEAN ENCHILADAS

Steps:

• Preheat oven to 375 °F.
• Drain all excess moisture from thawed spinach.
• In a large bowl, combine spinach, beans, corn, green onions, cilantro and 1 1/2 cups of cheese.
• Lightly spray a 9x13 inch baking dish, and add a small amount enchilada sauce to coat the bottom.
• Fill tortillas with spinach mixture. Roll up tightly and place seam side down in the baking dish.
• Pour remaining sauce over the enchiladas and sprinkle remaining 1/2 cup of cheese on top.
• Bake for 20 minutes, or until enchiladas are heated through and cheese is bubbly. Serve warm.
• Refrigerate leftovers within 2 hours.

5-INGREDIENT VEGETARIAN BLACK BEAN AND SPINACH ENCHILADAS

Steps:

• Preheat your oven to 400 F.
• Add 1 TBSP oil to a skillet over medium heat, followed by the black beans (both cans, rinsed and drained). Add salt and pepper to taste, cumin and chipotle powder/chili powder. Stir and cook for about 5 minutes, until the beans get a little soft. Then add the spinach and cover the pan to let the spinach steam and cook down, about 5 minutes. Stir the spinach and beans together, then add 1 TBSP enchilada sauce and 3/4 cup shredded cheese. Stir it all up turn off the heat.
• Spray a 9x13 baking dish with cooking spray. Pour 1/2 of the remaining enchilada sauce inside the pan and spread it around the bottom with a spatula.
• Assemble the enchiladas: You're making 6 total enchiladas (2 per serving) so add about 1/3-1/2 cup of filling to each tortilla. Add filling to the middle and roll up the tortilla, then place it seam down in the prepared baking dish. Repeat the process 5 more times.
• Pour the remaining enchilada sauce over the tortillas, followed by the remaining cheese (1/2 cup). Bake uncovered for 15-20 minutes, until you can see the sauce bubbling a bit.
• Let the enchiladas cool for 15-20 minutes, then carefully divide them between 3 meal prep containers. Top with cilantro if using.

BLACK BEAN SPINACH ENCHILADAS

Steps:

• In a saucepan over medium heat, add olive oil. When hot, carefully add tomato paste, flour, 2 tsp. cumin, garlic powder, onion powder, and chili powder. Cook 1 minute, whisking.
• Slowly whisk in broth, and bring to a light boil. Then reduce to simmer, and cook until slightly thickened, about 8 minutes. Salt/pepper to taste and set aside.
• Preheat oven to 375°F (190°C).
• In a pan over medium heat, sauté the spinach for 1-2 minutes until lightly wilted. Remove from heat.
• In a large bowl, combine black beans (rinsed and drained), 3/4 cup vegan cheese (more/less as desired), wilted spinach, corn, green onions, cilantro, and 2 tsp. cumin.
• In a 9×13 inch baking dish (lightly sprayed if desired) 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 1/4 cup cheese on top if desired.
• Bake for about 20 minutes. Garnish with additional cilantro and/or green onions before serving if desired.

YUMMY BLACK BEAN AND SPINACH ENCHILADA

Steps:

• In large skillet, cook onion and red pepper in oil, until just softened .
• Add garlic, and cook 1 minute.
• Add spinach, and cook until wilted.
• Add black beans, rice, and fajita mix. (If you like spicier, add the whole package.) Stir all together.
• Add 1/2 cup cheese and stir until melted.
• Heat oven to 375F.
• In large glass baking dish, spread 1 cup of salsa.
• Place bean mix on tortillas, and roll. Place in glass dish, rolled side down.
• Spread remainder of salsa on top.
• Sprinkle last 1/2 cup of cheese on top.
• Cover dish with foil and bake for 20-25 minutes until cheese is melted.