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Spinach and Black Bean Enchiladas is for Dinner.

Spinach and Black Bean Enchiladas takes several minutes to prepare.

Spinach and Black Bean Enchiladas takes 15 minutes to cook.

Spinach and Black Bean Enchiladas makes 6 servings.

The ingredients for Spinach and Black Bean Enchiladas are:

8 c fresh spinach leaves - steamed
15-oz can black beans (no-salt)
1/2c salsa
1/4t ground cumin
1/4 t chili powder
6 - 6" flour tortillas
1/2 c fat-free sour cream
2 t lime juice
4 oz shredded low-fat Mexican shredded cheese
2 Italian plum tomatoes, diced
2 green onions, thinly sliced

Here is how you make Spinach and Black Bean Enchiladas:

Microwave spinach for a minute or add spinach to boiling water and cook for a minute.Remove with slotted spoon & drain. Press out as much liquid as possible. (I slice through the "clumps" to make them smaller!)Preheat oven to 350.Spray casserole dish with non-stick spray.In a medium bowl combine spinach, black beans, salsa, cumin and chili powder.Spoon 1/6 of the mixture onto a tortilla and roll into a tube shape. Place tortilla seam down in casserole dish. Do all 6 tortillas.Bake, uncovered for 15 minutes.Combine sour cream & lime juice.Remove casserole from oven, spread mixture over enchiladas. Top with cheese, green onions and tomatoes.Bake 5 minutes longer.Serve with a healthy green salad!Number of Servings: 6Recipe submitted by SparkPeople user ONECALMMOM.

The nutritional information for Spinach and Black Bean Enchiladas is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 239.6

• Total Fat: 8.5 g
• Cholesterol: 20.0 mg
• Sodium: 693.9 mg
• Total Carbs: 31.6 g
• Dietary Fiber: 8.6 g
• Protein: 15.7 g

Spinach and Black Bean Enchiladas is Mexican cuisine.