The recipe Spinach and Black Bean Enchiladas
Spinach and Black Bean Enchiladas recipe is a Mexican Dinner meal that takes several minutes to make. If you enjoy Mexican for Dinner, you will like Spinach and Black Bean Enchiladas!
Spinach and Black Bean Enchiladas
- What Course Is Spinach and Black Bean Enchiladas?
- How Long Does Spinach and Black Bean Enchiladas Recipe Take To Prepare?
- How Long Does Spinach and Black Bean Enchiladas Recipe Take To Cook?
- How Many Servings Does Spinach and Black Bean Enchiladas Recipe Make?
- What Are The Ingredients For Spinach and Black Bean Enchiladas Recipe?
- How Do I Make Spinach and Black Bean Enchiladas?
- What's The Nutritional Info For Spinach and Black Bean Enchiladas?
- What Type Of Cuisine Is Spinach and Black Bean Enchiladas?
- What Dietary Needs Does Spinach and Black Bean Enchiladas Meet?
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These are very fresh tasting and not as heavy as some mexican food. What Course Is Spinach and Black Bean Enchiladas?Spinach and Black Bean Enchiladas is for Dinner. How Long Does Spinach and Black Bean Enchiladas Recipe Take To Prepare?Spinach and Black Bean Enchiladas takes several minutes to prepare. How Long Does Spinach and Black Bean Enchiladas Recipe Take To Cook?Spinach and Black Bean Enchiladas takes several minutes to cook. How Many Servings Does Spinach and Black Bean Enchiladas Recipe Make?Spinach and Black Bean Enchiladas makes 6 servings. What Are The Ingredients For Spinach and Black Bean Enchiladas Recipe?The ingredients for Spinach and Black Bean Enchiladas are: Several Quarts Water (to cook spinach)8 cups fresh spinach leaves, stemmed (1 lb) 15-oz. can black beans, drained and rinsed 1/2 cup salsa 1/4 tsp. cumin 1/4 tsp. chili powder 6-6 inch corn tortillas Juice of one lime (2 tsp) 1/2 cup low-fat sour cream (can use nonfat) 4-oz low fat monterey jack cheese, shredded 2 Roma tomatoes, diced 2 green onions (green & white parts), thinly sliced How Do I Make Spinach and Black Bean Enchiladas?Here is how you make Spinach and Black Bean Enchiladas: In a large pot, bring water to a boil over high heat. While water heats, thoroughly rinse spinach. Add spinach to boiling water and cook 1 minute. Remove with a slotted spoon and drain well in colander. Press out as much liquid as possible with back of large spoon. Discard water or save for vegetable stock. Preheat oven to 350 degrees. Spray casserole dish with nonstick cooking spray; set aside. In a medium bowl, combine spinach, black beans, salsa, cumin & chili powder. Spoon 1/6 of the mixture down the middle of one tortilla. Roll the tortilla around the filling and place seam-side down in baking dish. Repeat with remaining tortillas. Bake, uncovered, 15 minutes. Meanwhile, combine sour cream & lime juice. Remove pan from oven and spread sour cream mixture evenly over enchiladas. Top with cheese, tomatoes & green onions and bake 5 minutes more. Makes 6 servingsNote: A 10-oz pkg of frozen chopped spinach can be substituted for fresh. Cook according to package directions.*I also warm the corn tortillas before filling to prevent them from breaking apart.Number of Servings: 6Recipe submitted by SparkPeople user MICHELELYNN777.What's The Nutritional Info For Spinach and Black Bean Enchiladas?The nutritional information for Spinach and Black Bean Enchiladas is:
What Type Of Cuisine Is Spinach and Black Bean Enchiladas?Spinach and Black Bean Enchiladas is Mexican cuisine. What Dietary Needs Does Spinach and Black Bean Enchiladas Meet?The dietary needs meet for Spinach and Black Bean Enchiladas is Vegetarian |
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