Mexican

Spinach and Black Bean Enchiladas is for Dinner.

Spinach and Black Bean Enchiladas takes several minutes to prepare.

Spinach and Black Bean Enchiladas takes several minutes to cook.

Spinach and Black Bean Enchiladas makes 6 servings.

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

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.

The nutritional information for Spinach and Black Bean Enchiladas is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 286.2

• Total Fat: 7.7 g
• Cholesterol: 16.7 mg
• Sodium: 767.2 mg
• Total Carbs: 41.6 g
• Dietary Fiber: 11.1 g
• Protein: 16.4 g

Spinach and Black Bean Enchiladas is Mexican cuisine.

The dietary needs meet for Spinach and Black Bean Enchiladas is Vegetarian