Black Bean Spinach Enchiladas Food

BLACK BEAN ENCHILADAS

Black Bean Enchiladas image

Picante sauce gives lots of zip to the tasty filling in these meatless enchiladas. Each generous serving is packed with fresh-tasting ingredients-and fiber, too. -Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 large onion, chopped
1 medium green pepper, chopped
2 tablespoons chicken or vegetable broth
2 cans (15 ounces each ) black beans, rinsed and drained, divided
1-1/2 cups picante sauce, divided
12 flour tortillas (6 inches)
2 medium tomatoes, chopped
1/2 cup shredded cheddar cheese
1/2 cup shredded part-skim mozzarella cheese
3 cups shredded lettuce
Sour cream

Steps:

In a nonstick skillet, cook and stir onion and green pepper in broth for 2-3 minutes or until tender. Mash one can of black beans. Add to the skillet with 3/4 cup of picante sauce and remaining beans; heat through., Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down, in a 13-in. x 9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas., Cover and bake at 350° for 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 cup lettuce on each place and top with two enchiladas. Serve with sour cream.

Nutrition Facts : Calories 442 calories, Fat 12g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 1261mg sodium, Carbohydrate 63g carbohydrate (7g sugars, Fiber 10g fiber), Protein 17g protein.

SPINACH ENCHILADAS

Spinach Enchiladas image

If you like spinach and Mexican food, you'll love these easy vegetarian enchiladas made with ricotta cheese and spinach.

Provided by SADONIA2

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 5

Number Of Ingredients 9

Ingredients

1 tablespoon butter
½ cup sliced green onions
2 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
1 cup ricotta cheese
½ cup sour cream
2 cups shredded Monterey Jack cheese
10 (6 inch) corn tortillas
1 (19 ounce) can enchilada sauce

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

Nutrition Facts : Calories 509.8 calories, Carbohydrate 32.3 g, Cholesterol 95.3 mg, Fat 36 g, Fiber 6 g, Protein 18.2 g, SaturatedFat 20.5 g, Sodium 353.6 mg, Sugar 1.3 g

BLACK BEAN AND SPINACH ENCHILADAS

Black Bean and Spinach Enchiladas image

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

Ingredients

1 (15 ounce) can black beans, drained and rinsed
4 ounces cream cheese
3/4 cup cheddar cheese, shredded
10 ounces frozen chopped spinach
cayenne pepper
6 tortillas
2 (10 ounce) cans enchilada sauce

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

BLACK BEAN SPINACH ENCHILADAS

Black Bean Spinach Enchiladas image

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

Ingredients

3 cups organic low sodium vegetable broth
1/4 cup tomato paste
1/4 cup all-purpose flour
2 tablespoons olive oil
2 teaspoons cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon chili powder
salt or pepper
15 ounces black beans, rinsed and drained
1 1/2 cups corn (I used frozen, thawed)
6 ounces Baby Spinach
6 green onions, thinly sliced
1/3 cup fresh cilantro, chopped
2 teaspoons cumin
3 cups monterey jack pepper cheese, shredded
8 flour tortillas

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

BLACK BEAN SPINACH ENCHILADAS

Black Bean Spinach Enchiladas image

Satisfying enchiladas with black beans, spinach, and sweet corn. Topped with a delicious Mexican-inspired homemade enchilada sauce!

Provided by Kaitlin - The Garden Grazer

Categories Main Dish

Time 45m

Number Of Ingredients 17

Ingredients

2 Tbsp. olive oil
1/4 cup tomato paste
1/4 cup all-purpose flour (I use GF all-purpose)
2 tsp. ground cumin
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. chili powder
3 cups vegetable broth
Salt/pepper to taste
15 oz. can black beans
1 1/2 cups sweet corn (I use canned or frozen & thawed)
6 oz. fresh baby spinach
6 green onions (thinly sliced)
1/3 cup cilantro (chopped)
2 tsp. ground cumin
1 cup vegan cheese shreds (or nutritional yeast to taste)
8 large flour tortillas (or GF tortillas or corn tortillas)

Steps:

In a saucepan over medium heat, add olive oil. When hot, carefully add tomato paste, flour, 2 tsp. cumin, garlic powder, onion powder, and chili powder. Cook 1 minute, whisking.
Slowly whisk in broth, and bring to a light boil. Then reduce to simmer, and cook until slightly thickened, about 8 minutes. Salt/pepper to taste and set aside.
Preheat oven to 375°F (190°C).
In a pan over medium heat, sauté the spinach for 1-2 minutes until lightly wilted. Remove from heat.
In a large bowl, combine black beans (rinsed and drained), 3/4 cup vegan cheese (more/less as desired), wilted spinach, corn, green onions, cilantro, and 2 tsp. cumin.
In a 9×13 inch baking dish (lightly sprayed if desired) 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 1/4 cup cheese on top if desired.
Bake for about 20 minutes. Garnish with additional cilantro and/or green onions before serving if desired.

Nutrition Facts : Calories 200 kcal, Carbohydrate 34 g, Protein 7 g, Fat 5 g, SaturatedFat 1 g, Fiber 8 g, Sugar 4 g, UnsaturatedFat 4 g, ServingSize 1 serving

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