Spinach Black Bean Enchiladas

Spinach Black Bean Enchiladas

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!

Course Main Course

Cuisine Mexican

Diet Vegetarian

Prep Time 20

Cook Time 20

Total Time 40

Servings people

Calories 513

Author Kim

Ingredients

1 tablespoon olive oil
5-6 ounces (4 cups) fresh spinach leaves
1 (15 oz.) can black beans rinsed and drained
1 (15 oz.) can corn drained
2 green onions thinly sliced
1/3 cup fresh cilantro (optional) chopped
1 teaspoon ground cumin
3 cups shredded Mexican blend or pepper jack cheese divided
8 large low-carb whole wheat flour tortillas or any other favorite tortilla (flour or corn) we like La Tortilla Factory
2 cups homemade red enchilada sauce or 1 (15.5 ounce) can store-bought

Instructions

In a medium skillet, heat olive oil and sauté the chopped spinach for about 2 minutes or until wilted. Add the spinach, a few handfuls at a time, stirring until it has reduced in size. Repeat with remaining spinach and cook until all of the spinach has wilted.
In a large mixing bowl, combine the spinach, beans, corn, green onions, cilantro (if using), cumin, and 2 cups of the cheese.
Lightly spray a 9x13 inch baking dish with cooking spray and spread about 1 1/2 cups of the enchilada sauce at the bottom. If using canned enchilada sauce you may need to use a bit less for the bottom.
Generously fill tortillas with mixture, then roll up and place seam side down. Cover with remaining sauce and the last cup of 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!

Notes

*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.

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