Yummy Black Bean And Spinach Enchilada Recipes

SPINACH AND BLACK BEAN ENCHILADAS

Spinach and Black Bean Enchiladas image

Want to make your favorite vegetarian Mexican dishes at home? Give this this Spinach and Black Bean Enchiladas recipe a try. Enchilada sauce recipe included!

Provided by Food Hero

Categories Dinner

Time 35m

Yield 16 servings

Number Of Ingredients 8

Ingredients

1 package (10 ounces) frozen spinach, thawed
1 can (15 ounces) black beans, drained and rinsed
1 1/2 cups corn (thawed from frozen or canned and drained)
3 green onions, thinly sliced
1/3 cup chopped cilantro
2 cups shredded mozzarella cheese
1 can (28 ounces) enchilada sauce (about 3 cups)
8 whole wheat flour tortillas (7-8 inches in diameter)

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.

Nutrition Facts : ServingSize 1/2 enchilada (139 grams), Calories 180 calories, Fat 7 grams, SaturatedFat 3 grams, Cholesterol 10 milligrams, Sodium 290 milligrams, Fiber 2 grams, Protein 9 grams, Carbohydrate 20 grams

BLACK BEAN SPINACH ENCHILADAS

Black Bean Spinach Enchiladas image

Satisfying enchiladas with black beans, spinach, and sweet corn. Topped with a delicious Mexican-inspired homemade enchilada sauce!

Provided by Kaitlin - The Garden Grazer

Categories Main Dish

Time 45m

Number Of Ingredients 17

Ingredients

2 Tbsp. olive oil
1/4 cup tomato paste
1/4 cup all-purpose flour (I use GF all-purpose)
2 tsp. ground cumin
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. chili powder
3 cups vegetable broth
Salt/pepper to taste
15 oz. can black beans
1 1/2 cups sweet corn (I use canned or frozen & thawed)
6 oz. fresh baby spinach
6 green onions (thinly sliced)
1/3 cup cilantro (chopped)
2 tsp. ground cumin
1 cup vegan cheese shreds (or nutritional yeast to taste)
8 large flour tortillas (or GF tortillas or corn tortillas)

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.

Nutrition Facts : Calories 200 kcal, Carbohydrate 34 g, Protein 7 g, Fat 5 g, SaturatedFat 1 g, Fiber 8 g, Sugar 4 g, UnsaturatedFat 4 g, ServingSize 1 serving

HEALTHY BLACK BEAN SPINACH ENCHILADAS RECIPE

Healthy Black Bean Spinach Enchiladas Recipe image

These Healthy Black Bean Spinach Enchiladas are incredibly easy to make, and full of amazing flavor. They take minutes to throw together, and only require a few simple ingredients. You will love how yummy these taste.

Provided by Kristen Hills

Categories Main Course

Time 40m

Number Of Ingredients 10

Ingredients

15 ounces black beans (1 can, rinsed and drained)
15 ounces corn (1 can)
6 ounces fresh baby spinach
6 green onions (thinly sliced)
1 cup fat free cottage cheese
⅓ cup cilantro chopped
2 teaspoons cumin
2 cups shredded three cheese blend (( or your favorite cheese))
1 can enchilada sauce
8 whole wheat tortillas (or flour)

Steps:

In a large bowl, combine beans, 1 cup cheese, spinach, corn, green onions, cottage cheese, 2 tsp. cumin, and cilantro.
Preheat oven to 375. Lightly spray a 9x13 inch baking dish, and pour a small amount of the Enchilada sauce to coat the bottom.
Generously fill tortillas with the bean mixture. Roll up tightly with ends tucked in, and place seam side down in dish.
Pour remaining sauce over the enchiladas, coating evenly. Sprinkle with the other 1 cup of cheese on top.
Bake about 20 minutes, and garnish with cilantro and/or green onions (optional).

Nutrition Facts : Calories 385 kcal, Carbohydrate 50 g, Protein 21 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 29 mg, Sodium 596 mg, Fiber 10 g, Sugar 6 g, ServingSize 1 serving

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