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Spicy Spinach & Black Bean Enchiladas

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Prep Time 25 minutes
Cook Time 30 minutes
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.