Spinach & Black Bean Enchiladas

Name: Spinach & Black Bean Enchiladas
Total time: 2100 s
Yield: 8 servings
Cuisine: American
Ingredients: 15 oz can black beans; 1 1/2 cup frozen corn kernals, thawed; 6 oz fresh baby spinach; 1/3 cup green onions, chopped; 1/3 cup cilantro, chopped; 2 tsp cumin; 8 whole wheat tortillas; 20 oz enchilada sauce (or use 28oz can); 3 cup shredded cheese blend (cheddar, pepper jack, etc.)

Firl Family Recipes @firl

Leverett, MA

Spinach & Black Bean Enchiladas

Firl Family Recipes @firl

Saved

Ingredients

35 mins

8 servings

15 ozcan black beans
1 1/2 cupfrozen corn kernals, thawed
6 ozfresh baby spinach
1/3 cupgreen onions, chopped
1/3 cupcilantro, chopped
2 tspcumin
8whole wheat tortillas
20 ozenchilada sauce (or use 28oz can)
3 cupshredded cheese blend (cheddar, pepper jack, etc.)

Saved

Steps

35 mins

1

Preheat oven to 375.
2

Saute the spinach in a bit of olive oil over medium heat for 2-3 minutes until slightly wilted.
3

In a large bowl, combine beans, 2 cups cheese, spinach, corn, green onions, cumin, and cilantro.
4

Lightly spray a 9x13 inch baking dish w/ cooking spray, and pour a small amount of the sauce to coat the bottom.
5

Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish. (May need to warm tortillas in the pre-heating oven a bit to make them more pliable; wrap them in foil and place in oven for 2 min.)
6

Pour remaining sauce over the enchiladas, coating evenly. Sprinkle 1 cup cheese on top.
Bake about 20 minutes, and garnish with additional cilantro and/or green onions if desired.