BLACK BEAN AND SPINACH ENCHILADAS
Taught to me by a friend, this quick and easy recipe can be whipped up on a work night and is a favorite around my house. Ingredients are ready made and very available. Round out the meals by serving with rice and corn.
Provided by brooke.boston
Categories Cheese
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat your oven to 375.
- In a large pan or skillet, thaw the frozen spinach over medium high heat.
- When completely thawed, add black beans and pepper.
- Add cream cheese to the skillet and work with it to combine the ingredients.
- Add cheddar, stirring to help it melt and combine. Remove from heat.
- Divide the mixture into the center of the six tortillas, folding both ends over and rolling to the center.
- Pour one can of the enchilada sauce in the bottom of a 9 by 13 glass baking pan.
- Arrange the enchiladas in the pan, pour the remaining can of sauce over them and top with more shredded cheddar to garnish.
- Bake approximately 15-20 minutes, until sauces is bubbling and cheddar garnish is browned slightly.
Nutrition Facts : Calories 682.4, Fat 28.1, SaturatedFat 13, Cholesterol 53.4, Sodium 1876.6, Carbohydrate 82.8, Fiber 13.1, Sugar 4.3, Protein 26.2
YUMMY BLACK BEAN AND SPINACH ENCHILADA
Make and share this Yummy Black Bean and Spinach Enchilada recipe from Food.com.
Provided by Lunarbean
Categories One Dish Meal
Time 30m
Yield 8 tortillas, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In large skillet, cook onion and red pepper in oil, until just softened .
- Add garlic, and cook 1 minute.
- Add spinach, and cook until wilted.
- Add black beans, rice, and fajita mix. (If you like spicier, add the whole package.) Stir all together.
- Add 1/2 cup cheese and stir until melted.
- Heat oven to 375F.
- In large glass baking dish, spread 1 cup of salsa.
- Place bean mix on tortillas, and roll. Place in glass dish, rolled side down.
- Spread remainder of salsa on top.
- Sprinkle last 1/2 cup of cheese on top.
- Cover dish with foil and bake for 20-25 minutes until cheese is melted.
Nutrition Facts : Calories 495.4, Fat 13.4, SaturatedFat 7.4, Cholesterol 34.6, Sodium 1046.7, Carbohydrate 73.6, Fiber 12.2, Sugar 6.9, Protein 23.2
BLACK BEAN ENCHILADA CASSEROLE
Make and share this Black Bean Enchilada Casserole recipe from Food.com.
Provided by Lizzybob
Categories One Dish Meal
Time 40m
Yield 7 serving(s)
Number Of Ingredients 14
Steps:
- Heat over to 400.
- Brown ground beef in large skillet over medium high heat until no longer pink.
- Drain.
- Add taco seasoning& water-mix well.
- Cook about 4 minutes.
- Heat oil in a medium saucepan over medium heat until hot.
- Add onion and garlic-cook until tender.
- Add beans, enchilada sauce and green chiles.
- Mix well.
- Bring to a boil-remove from heat& stir in sour cream.
- Spoon ground beef mixture down center of each tortilla.
- Roll up, seam side down in an ungreased 12 x 8 baking dish.
- Spoon bean& enchilada sauce mixture over filled tortillas.
- Sprinkle with cheese.
- Bake at 400 for 8 to 12 minutes.
- Spoon salsa down center of casserole.
- Sprinkle with green onions.
Nutrition Facts : Calories 435.4, Fat 22.6, SaturatedFat 9.5, Cholesterol 65.8, Sodium 833.9, Carbohydrate 34.3, Fiber 6.2, Sugar 3.8, Protein 24.1
SPINACH AND BLACK BEAN ENCHILADAS
Make and share this Spinach and Black Bean Enchiladas recipe from Food.com.
Provided by bayandem360
Categories Low Cholesterol
Time 1h
Yield 4 enchiladas, 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Heat a skillet to medium and add the olive oil. Stir fry the onion and pepper in the cumin, salt, and pepper.
- Reduce the heat to medium low and add the spinach and stir occasionally until wilted.
- Add the black beans and combine with the other ingredients.
- Remove from the heat and toss with the green onions.
- Add a few spoonfuls of the enchilada sauce into a baking dish. Assemble the enchiladas by combining a bit of cheese in each enchilada with a bit saved for baking on top.
- Place them side by side in the dish and cover the remaining sauce and then cheese.
- Bake for 15 minutes and let rest for 5 minutes before serving.
- Serve with sour cream, salsa, and green onions.
Nutrition Facts : Calories 598.6, Fat 26.8, SaturatedFat 12.2, Cholesterol 50.3, Sodium 1490.8, Carbohydrate 62.2, Fiber 18.9, Sugar 12.8, Protein 33.2
BLACK BEAN SPINACH ENCHILADAS
found on Pinterest, but didn't find it here. Creating for safe keeping. According to the pin it is adapted from Martha Stewart
Provided by Kendra in WI
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Make the sauce: in a saucepan, heat olive oil over medium heat. Add tomato paste, flour, 2 teaspoons cumin, garlic powder, onion powder, and chili powder. Cook 1 minute, whisking. Whisk in broth, bring to a boil. Reduce to simmer, and cook until slightly thickened about 8 minutes. Salt/pepper to taste, and set aside.
- Saute the spinach in olive oil over medium heat for 1-2 minutes until slightly wilted.
- In a large bowl, combine beans, 2 cups cheese, spinach, corn, green onions, 2 teaspoons cumin, and cilantro.
- Preheat oven to 375. Lightly spray a 9x13 inch baking dish, and pour a small amount of the sauce to coat the bottom.
- Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish.
- Pour remaining sauce over the enchiladas, coating evenly. Sprinkle 1 cup cheese on top.
- Bake about 20 minutes, and garnish with cilantro and/or green onions (optional).
Nutrition Facts : Calories 393.3, Fat 19.6, SaturatedFat 9.3, Cholesterol 37.7, Sodium 505.6, Carbohydrate 37.5, Fiber 6.3, Sugar 3.5, Protein 19
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