Wednesday, August 8, 2012

Black Bean & Spinach Enchiladas

I love Mexican food - if you follow my blog, or know me personally, you are aware of this fact.

I could, and sometimes do, eat a burrito, every day of the week! (Or tacos, nachos, chile rellenos, enchiladas....)


Here is another quickie - this only took about 10 minutes to prepare, and 15 minutes to cook.

What you will need for 4 servings:

  • 1 can black beans
  • a can Ro-Tel, or Mexican style diced tomatoes
  • 1 large handful fresh spinach, chopped
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1 can green chile enchilada sauce
  • 7 or 8 tortillas
  • 1 1/2 cups shredded cheese - jack, cheddar or a mixture
  • 2 cups shredded cabbage or lettuce
  • sour cream to garnish
  • hot sauce to taste
Preheat the over to 450*

Open the beans and Ro-Tel, drain and place in a bowl.
Chop spinach, add to the bowl.

Add in seasonings, cumin, chili powder and salt.

Add in half of the cheese and mix together.

Spread a few tablespoons of enchilada sauce in the bottom of a 9X13 pan.

Place a tortilla on a plate or the counter. Spread 1-2 tablespoons of sauce on the tortilla.

Put 4 or 5 heaping tablespoons of topping in a horizontal line across the tortilla.

Roll it up and place it in the pan, leaving a little space in between each for sauce and heat to move around.

Spoon more of the sauce on top of the enchiladas, if you like them a little crispy, leave the ends not covered in sauce, if you like them all soft, cover them all the way.

Bake @ 450* for 10-12 minutes.
Top with the remainder of the cheese and broil for about 3 minutes until the cheese is bubbly and browned and the edges of the enchiladas are toasted.

Serve on a bed of lettuce or cabbage topped with a dollop of sour cream and hot sauce to taste!

We all loved these!

The kids devoured 1 1/2 each in 15 minutes before football - Nate and I ate the rest when we got home!

For another variation, you can add in or replace the beans with shredded chicken, beef, pork or shrimp.



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