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
BLACK BEAN SPINACH ENCHILADAS
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
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
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
MELISSA'S CHICKEN, SPINACH & BLACK BEAN ENCHILADAS
This recipe is a combination of my Southwestern Spinach-Blackbean Dip (#169131) and the sauce used in Chicken Enchiladas (#129531). Very easy to make and can be frozen.
Provided by Melissa Spangler
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Saute the chopped onion in a little olive oil, add the frozen spinach and cook about 10 minutes, stirring often.
- Add the rotel tomatoes, cumin, chili powder to the spinach mixture and mix well. Cook about 5 minutes, then add cream cheese and cook until melted on medium low heat. Stir frequently while it melts.
- Add black beans to mixture, then add shredded cheese. Mix well then take off heat and put to the side.
- To make the Sauce:.
- Combine all the ingredients in a sauce pan and mix well. Heat until bubbly.
- Spread enough sauce to make a thin layer onto the bottom of a 9 x 13 inch pan. Heat the tortillas in the microwave for about 30 seconds until warm. Spread spoonfuls of the spinach filling onto each tortilla, then wrap it and place seamside down in the pan. When pan is full, pour the remaining sauce over enchiladas, the top with cheese.
- Bake at 350 about 30 minutes until sauce is bubbly and cheese is melted.
Nutrition Facts : Calories 497.2, Fat 24.9, SaturatedFat 13.2, Cholesterol 82.6, Sodium 1270.2, Carbohydrate 42.7, Fiber 8.4, Sugar 6.4, Protein 28.6
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
More about "spinach and black bean enchiladas food"
AMAZING SPINACH AND BLACK BEAN ENCHILADAS - LETTY'S …
From lettyskitchen.com
4.7/5 (22)Total Time 1 hr 10 minsCategory Main CourseCalories 214 per serving
- Heat the oil in the largest skillet you have over medium heat. Stir and cook the onion, garlic and chile until the onion is translucent, about 8 minutes. Add the spinach, stirring occasionally until the spinach has wilted. (In a smaller diameter skillet, you may need to add a portion at a time until all of the spinach has wilted.)
- Add the cilantro, oregano, and salt; cook and stir a few more minutes. Stir in the black beans. Season with the vinegar. Taste, adding more salt if you think it’s needed.
- Pre-heat oven to 350° F. Spray or rub a small amount of oil in a 9 x 13-inch baking dish. Spread about ¼ cup enchilada sauce on the oiled dish.
- Place tortillas on baking sheets, 6 tortillas to a pan. Lightly spray both sides of the tortillas with cooking spray. Bake about 5 minutes, until pliable.
BLACK BEAN CORN AND SPINACH ENCHILADAS RECIPE
From womansday.com
GLUTEN-FREE BLACK BEAN & SPINACH ENCHILADAS RECIPE
From fitlivingeats.com
SPINACH AND BLACK BEAN ENCHILADAS - FOOD HERO
From foodhero.org
SLOW-COOKER BLACK BEAN AND SPINACH ENCHILADAS - REAL …
From realsimple.com
SWEET POTATO BLACK BEAN ENCHILADAS RECIPE | FOOD NETWORK
From foodnetwork.com
Author Mary BergSteps 6Difficulty Easy
VEGETARIAN BLACK BEAN ENCHILADAS RECIPE - FIND ALL RECIPE
From findallrecipe.com
BLACK BEAN AND SPINACH ENCHILADAS - EVERY LITTLE CRUMB
From everylittlecrumb.com
VEGAN BLACK BEAN & SPINACH ENCHILADAS - SIMPLY PLANT BASED KITCHEN
From simplyplantbasedkitchen.com
SPINACH AND BLACK BEAN ENCHILADAS : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
ROASTED POBLANO AND BLACK BEAN ENCHILADAS - FIND ALL RECIPE
From findallrecipe.com
GREEN CHILE CHICKEN & SPINACH ENCHILADAS RECIPE
From findallrecipe.com
SPINACH AND BLACK BEAN ENCHILADAS - EAST TEXAS FOOD BANK
From easttexasfoodbank.org
AMAZING SPINACH AND BLACK BEAN ENCHILADAS - FOOD NEWS
From foodnewsnews.com
BLACK BEAN ENCHILADAS - THE LAST FOOD BLOG
From thelastfoodblog.com
BLACK BEAN & SPINACH ENCHILADAS - CONNOISSEURUS VEG
From connoisseurusveg.com
SALSA VERDE ENCHILADAS WITH POBLANO PEPPER BLACK BEANS
From findallrecipe.com
BLACK BEAN AND SPINACH ENCHILADAS - THE MOTHERCHIC
From themotherchic.com
SPINACH AND BLACK BEAN ENCHILADAS – A KITCHEN HOOR'S ADVENTURES
From akitchenhoorsadventures.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love