Spinach and Black Bean Enchiladas
Dress up these hearty enchiladas with a side of seasoned brown rice or corn on the cob and sliced watermelon or other seasonal fruit."These enchiladas are low-fat, low-cholesterol, but high on taste. Hope you like them !" - CookingPassion
Yield: 6 Servings Ready in 30 minutes
favorite of 23 people 33 people want to try
Verified by cferrara
|10 ouncePackage frozen chopped spinach|
|1 15-ounce canNo-salt-added black beans; , rinsed and drained|
|1/4 teaspoonGround cumin|
|1/4 teaspoonChili powder|
|6 6-inchCorn tortillas|
|1/2 cupFat-free sour cream|
|2 teaspoonFresh lime juice|
|1 cupShredded reduced-fat Monterey Jack cheese|
|2 mediumItalian plum tomatoes; , diced|
|2 mediumGreen onions; , thinly sliced|
Spinach and Black Bean Enchiladas Preparation
Prepare the frozen spinach using the package directions, omitting the salt and margarine. Drain well in a colander. Using the back of a spoon, press out as much liquid as possible.
Preheat the oven to 350 deg F. Lightly spray a large shallow baking pan or casserole dish with cooking spray.
In a medium bowl, sitr together the spinach, black beans, salsa, cumin, and chili powder. Spoon one-sixth of the mixture down the center of one tortilla.
Roll the tortilla around the filling, jelly-roll style. Place the tortilla with the seam side down in the baking pan. Repeat the process with the remaining tortillas and filling.
Bake for 15 minutes.
Meanwhile, stir together the sour cream and lime juice.
Remove the cooked enchiladas from the oven. Spread the sour cream mixture over the top. Sprinkle with the cheese, tomatoes, and green onions.
Bake for 5 minutes.
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