Black Bean And Spinach Enchiladas Recipes

SPINACH ENCHILADAS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
• In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
• Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

BLACK BEAN ENCHILADAS

Steps:

• In a nonstick skillet, cook and stir onion and green pepper in broth for 2-3 minutes or until tender. Mash one can of black beans. Add to the skillet with 3/4 cup of picante sauce and remaining beans; heat through., Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down, in a 13-in. x 9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas., Cover and bake at 350° for 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 cup lettuce on each place and top with two enchiladas. Serve with sour cream.

BLACK BEAN AND SPINACH ENCHILADAS

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.

BLACK BEAN SPINACH ENCHILADAS

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).

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.

SPINACH AND BLACK BEAN ENCHILADAS

Steps:

• Heat a skillet to medium and add the olive oil. Stir fry the onion and pepper in the cumin, salt, and pepper.
• Reduce the heat to medium low and add the spinach and stir occasionally until wilted.
• Add the black beans and combine with the other ingredients.
• Remove from the heat and toss with the green onions.
• Add a few spoonfuls of the enchilada sauce into a baking dish. Assemble the enchiladas by combining a bit of cheese in each enchilada with a bit saved for baking on top.
• Place them side by side in the dish and cover the remaining sauce and then cheese.
• Bake for 15 minutes and let rest for 5 minutes before serving.
• Serve with sour cream, salsa, and green onions.