Spinach and Black Bean Enchiladas
Prep time: 15 minutes
Cooking time: 20 minutes
Makes: 8 enchiladas
Serving Size 1/2 enchilada
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 low-fat mozzarella cheese
1 can (28 ounces) enchilada sauce (about 3 cups) (see Notes)
8 whole wheat flour tortillas (7"-8")
Directions
- Preheat oven to 375 degrees.
- Drain all excess moisture from thawed spinach.
- In a large bowl, combine spinach, beans, corn, green onions, cilantro and 1 ½ 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 ½ 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.
Notes
- Try corn tortillas instead of whole wheat flour tortillas.
- Serve enchiladas with your favorite hot sauce or salsa.
- Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
- 1 cup corn (canned and drained, frozen, or fresh cooked).
- Make your own enchilada sauce!
- ¼ cup tomato paste
- ¼ cup flour
- 2 teaspoons cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon chili powder
- 1/8 teaspoon pepper
- 3 cups low sodium vegetable broth
- Combine tomato paste, flour, cumin, garlic powder, onion powder, chili powder and pepper in a saucepan and cook for 1 to 2 minutes, stirring constantly.
- Add vegetable broth and bring to a boil. Reduce heat to low and simmer for 6 to 8 minutes, or until slightly thickened.
- Refrigerate leftovers within 2 hours.