Black Bean Spinach Enchiladas
In my search for vegetarian meals that are satisfying to the meat eaters in the household I came across this recipe which was really good. The boys really liked it, but when I asked if they missed the meat there was a comment that it would taste a lot better with chicken. I think it’s great as is, but if you would like to have meat in it I would suggest maybe 8oz of cooked shredded or ground chicken being added to the filling.
Black Bean and Spinach Enchiladas
10 to 12 small corn tortillas
10 oz package chopped spinach, thawed
15 oz can black beans, drained and rinsed
14.5 oz can diced tomatoes with green chiles and spices, drained
¾ cup scallions, chopped
19 oz can green chile enchilada sauce
8 oz sour cream
3 cups shredded Pepper Jack cheese
Garlic powder and onion powder
Salt and pepper
Preheat oven to 400 degrees
You’ll need a 9X13 pan
Drain spinach and get as much water out of it as possible. Add spinach, rinsed beans, drained tomatoes, about 1/2 of the cheese, scallions, onion powder, garlic powder, and salt and pepper to taste.
Mix sour cream and green chili sauce together. Add about 1/3 of the sauce to the bottom of the 9X13 dish.
Take a tortilla and put a small amount of the filling in the center and roll the tortilla around it, like a cigar. Place in the pan with the seam side down. Repeat until tortillas are filled and filling is gone. Pour the sauce over the enchiladas and sprinkle with the remaining cheese.
Bake for about 30 minutes or until bubbly. Remove from oven and let cool for a few minutes before serving.
Serve with sour cream and salsa if desired.
Posted: Sunday, January 3rd, 2010 @ 10:41 pm
Categories: Recipes.
Tags: recipe.
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