Spinach Black Bean Enchiladas are packed with flavor and so easy to make. A mix of spinach, black beans, corn, green onions, cilantro and cheese gets rolled up in tortillas and topped with an easy, homemade enchilada sauce and plenty of cheese, then they're baked to perfection. So good!
In a medium skillet, heat olive oil and sauté the chopped spinach for about 2 minutes or until wilted.
In a large mixing bowl, combine the spinach, beans, corn, green onions, cilantro, cumin, and 2 cups of the cheese.
Bake (uncovered) at 375ºF for 20 min. Garnish with extra cilantro, if desired. Makes 8 enchiladas total; serving size 2 enchiladas per person. Enjoy!
*If using corn tortillas, see tip in blog post about warming the tortillas to make them pliable.
Enchiladas freeze well! They will keep well in an airtight container for up to 3 months. You can either freeze the whole pan of enchiladas or freeze individual servings. If you freeze the whole pan, you can reheat them from frozen. Place the covered pan in the oven and bake at 350ºF for 45 minutes or until warmed through.
Photos by Molly at Yes to Yolks.