Spinach And Black Bean Enchiladas 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.

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:

• 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.

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.