Main Dishes |
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Spinach and Black Bean Enchiladas – 2002
Recipe courtesy of Joan Wozny
INGREDIENTS
PREPARATION
Preheat oven to 375 degrees. In a skillet, stir together spinach, water, black beans, and dry enchilada mix. Cook over medium heat until mixture just comes to a boil. Reduce heat to low, continue cooking while stirring occasionally. Remove from heat. Stir in 1/2 cup sour cream.
Assembly: Spread 1 tablespoon of enchilada sauce on tortilla. Place 1/3 cup of spinach mixture in each tortilla. Sprinkle with cheese, about 1 tablespoon each, or more if desired. Roll up tortillas and place, seam down, in a 9x13 baking dish. (Cooking spray ahead of time eases serving and cleaning) Once are all layered in dish, pour remaining enchilada sauce over filled tortillas. Cover and bake 15 to 18 minutes. Sprinkle with remaining cheese. Bake uncovered for 3 to 5 minutes, or until cheese is melted.
Serve with a dollop of sour cream on top and sprinkle with green onions.
Serve with Mexican or Yellow rice. We have used low-fat varieties of some items, and they are still tasty!
- 1 package -9oz frozen spinach -- thawed and drained
- 1 ¼ cups water
- 1 can - 15oz black beans -- rinsed and drained
- 1 package dry enchilada seasoning mix
- 1 cup sour cream -- divided
- 1 can - 10oz enchilada sauce
- 8 ounces cheddar cheese -- shredded
- 8 tortillas
- 2 tablespoons green onion
PREPARATION
Preheat oven to 375 degrees. In a skillet, stir together spinach, water, black beans, and dry enchilada mix. Cook over medium heat until mixture just comes to a boil. Reduce heat to low, continue cooking while stirring occasionally. Remove from heat. Stir in 1/2 cup sour cream.
Assembly: Spread 1 tablespoon of enchilada sauce on tortilla. Place 1/3 cup of spinach mixture in each tortilla. Sprinkle with cheese, about 1 tablespoon each, or more if desired. Roll up tortillas and place, seam down, in a 9x13 baking dish. (Cooking spray ahead of time eases serving and cleaning) Once are all layered in dish, pour remaining enchilada sauce over filled tortillas. Cover and bake 15 to 18 minutes. Sprinkle with remaining cheese. Bake uncovered for 3 to 5 minutes, or until cheese is melted.
Serve with a dollop of sour cream on top and sprinkle with green onions.
Serve with Mexican or Yellow rice. We have used low-fat varieties of some items, and they are still tasty!