Black Bean And Spinach Enchiladas In Jalapeno Cream Sauce Food

BLACK BEAN AND SPINACH ENCHILADAS

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.

CREAMY BLACK BEAN ENCHILADAS

Steps:

• Combine soup, sour cream, picante sauce, and chili powder.
• In a separate bowl, mix beans, cheese, and 1 cup of sauce mixture.
• Divide bean mixture into tortillas.
• Roll with seam down in a 9x13 pan.
• Pour remaining sauce over top of enchiladas.
• Cover and bake at 350 for 40 minutes.
• (I like to remove cover for last 10 minutes of bake time so that it gets a little crispy.) After baking, top with green onion and tomato.

JALAPENOS' SPINACH ENCHILADAS

Steps:

• For enchiladas, cook the spinach according to the package directions, if using frozen.
• While spinach is cooking, combine garlic, onion and mushrooms in food processor, and process until coarsely chopped.
• Melt butter in sauté pan, and sauté onion mixture until onion is translucent.
• Remove pan from heat, and set aside.
• Drain spinach, squeezing out excess water.
• Make bread crumbs in food processor from sliced bread.
• Add spinach, salt, pepper, nutmeg, chili powder and eggs.
• Process until blended thoroughly.
• Transfer to mixing bowl, and stir in onion mixture and 6 tablespoons cheese.
• Preheat broiler.
• Spoon a portion of filling onto each tortilla and roll it up.
• Place each enchilada in casserole dish, seam side down.
• Repeat until you've used up filling.
• For cream sauce, mix half-and-half, cayenne, salt and a little of the dissolved corn starch in medium saucepan, and heat until thickened.
• The sauce should be creamy, not runny; add more cornstarch mixture as necessary.
• Off the heat, stir in cilantro.
• Pour Cilantro Cream Sauce over tortillas, and sprinkle with remaining cheese.
• Broil until cheese melts and turns a nice golden color.

BLACK BEAN AND CREAM CHEESE ENCHILADAS

Steps:

• Rinse and pick through beans, soak overnight.
• Drain beans and add enough clean water to cover the beans. Add onions, garlic, oregano, cumin, bay leaves, salt, and pepper. Cover and bring to boil, reduce heat and simmer until beans are tender. Remember to stir occasionally adding liquid only if absolutely necessary. The beans should be a bit saucy and tender, but should retain their shape.
• Discard the bay leaves.
• Mash about 1/4 of the beans against the sides of the pot and stir to blend them inches Set aside to cool while making the sauce.
• Heat olive oil and saute the onions and garlic until the onions are translucent and the garlic is fragrant. Add the tomatoes with the juice, paste, water, chilies, and jalapeno. Stir to blend. Cook until the sauce has thickened.
• Preheat oven to 350°F Spoon a thin layer of sauce into the bottom of a large baking dish. Spoon a line of beans down the center of each tortilla and add some of the cream cheese chunks on top of the beans. Roll the tortilla and place it seam side down in the baking dish.
• Spread the remaining sauce over the tortillas, sprinkle on the grated cheese. Bake for 20 to 25 minutes until bubbly.
• If desired, garnish with sliced green onions. Serve with a green salad.
• Beans and sauce can be prepared the evening before and refrigerated. The tortillas may be assembled up to 2 hours before baking and refrigerated, add about 5-10 minutes to the baking time as needed.

BLACK BEAN AND SPINACH ENCHILADAS IN JALAPENO CREAM SAUCE

Steps:

• Place the spinach into a microwaveable bowl, and heat on full until lightly wilted (mine took 50 seconds). Set aside to cool.
• Chop the spring onions into 1/2cm rounds, and combine with the drained black beans, chopped coriander, and half of the grated cheese.
• When the spinach is cool enough to handle, squeeze out any excess liquid, and add this to the filling mixture. Mix well.
• To make the sauce, melt the butter in a large saucepan. Whisk in the flour until lightly browned, about 1-2 minutes. Gradually whisk in the chicken stock and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in the sour cream. Add the jalapeños and garlic powder and simmer unitl the sauce has thickened, about 2 minutes; season with salt and pepper, to taste. Remove from heat and stir in the cilantro.
• To assemble the enchiladas, lay the tortilla on a flat surface and spoon 1/3 cup of the bean mixture in the center; sprinkle with cheese. Roll the tortilla and place seam side down onto prepared baking dish coated with 1/2 of the jalapeno cream sauce,. Repeat with remaining tortillas and bean mixture.
• Pour remainder of the jalapeño cream sauce evenly over the top. Place into oven and bake, covered, until lightly golden and bubbly, about 20 minutes.
• Serve immediately.