Spicy Spinach & Black Bean Enchiladas

These vegetarian enchiladas are spicy and filling. The beans provide protein and the green chiles give it heat! If you don’t like your food as spicy, try substituting the green chiles with a few hefty spoonfuls of mild Rotel.

Spicy Spinach & Black Bean Enchiladas

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Servings: 5

Ingredients Method

Ingredients

  

• 1/2 tsp canola oil
• 3/4 cup onion chopped
• 3 cloves garlic minced
• 1 -15 oz. can black beans drained & rinsed
• 2 cups fresh spinach chopped
• 2 oz. canned green chiles
• 3/4 tsp chili powder
• 1/8 tsp cayenne pepper
• 1/2 tsp ground cumin
• 1/2 cup fresh cilantro chopped
• season with salt to taste about 1/8 tsp or less
• 1-10 oz. can red enchilada sauce
• 1/2 cup shredded reduced-fat cheddar or Mexican blend
• 10 corn tortillas 6-inch

Method

 

1. Preheat oven to 350 degrees
2. Heat oil over medium heat in a skillet. When hot, sauté onions for 3 minutes, stirring occasionally.
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 Pam
6. Heat corn tortillas for 30 seconds, 2 at a time. Scoop filling into tortillas and wrap. Place sealed side down in pan. Continue to all tortillas & filling are gone.
7. Pour enchilada sauce on top. Sprinkle cheese on top.
8. Bake for 30 minutes.