Best 2 Spinach And Black Bean Enchiladas Recipes

Embark on a culinary adventure as we unveil the secrets behind creating delectable spinach and black bean enchiladas. These delightful dishes fuse vibrant flavors, nutritious ingredients, and the comforting warmth of Mexican cuisine. Whether you're a seasoned home cook or just starting your culinary journey, this comprehensive guide will equip you with everything you need to prepare this wholesome and flavorful meal. From selecting the freshest ingredients to mastering the art of rolling and baking enchiladas, we'll provide step-by-step instructions so you can create mouthwatering enchiladas that will tantalize your taste buds and impress your loved ones.

Let's cook with our recipes!

BLACK BEAN AND SPINACH ENCHILADAS

Black Bean and Spinach Enchiladas image

Taught to me by a friend, this quick and easy recipe can be whipped up on a work night and is a favorite around my house. Ingredients are ready made and very available. Round out the meals by serving with rice and corn.

Provided by brooke.boston

Categories Cheese

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 (15 ounce) can black beans, drained and rinsed
4 ounces cream cheese
3/4 cup cheddar cheese, shredded
10 ounces frozen chopped spinach
cayenne pepper
6 tortillas
2 (10 ounce) cans enchilada sauce

Steps:

Preheat your oven to 375.
In a large pan or skillet, thaw the frozen spinach over medium high heat.
When completely thawed, add black beans and pepper.
Add cream cheese to the skillet and work with it to combine the ingredients.
Add cheddar, stirring to help it melt and combine. Remove from heat.
Divide the mixture into the center of the six tortillas, folding both ends over and rolling to the center.
Pour one can of the enchilada sauce in the bottom of a 9 by 13 glass baking pan.
Arrange the enchiladas in the pan, pour the remaining can of sauce over them and top with more shredded cheddar to garnish.
Bake approximately 15-20 minutes, until sauces is bubbling and cheddar garnish is browned slightly.

Nutrition Facts : Calories 682.4, Fat 28.1, SaturatedFat 13, Cholesterol 53.4, Sodium 1876.6, Carbohydrate 82.8, Fiber 13.1, Sugar 4.3, Protein 26.2

SPINACH AND BLACK BEAN ENCHILADAS

SPINACH AND BLACK BEAN ENCHILADAS image

Categories Bean Bake Super Bowl Quick & Easy High Fiber New Year's Eve Dinner Tailgating Healthy

Yield 8 TO 10 SERVES 4 TO 6

Number Of Ingredients 13

Ingredients

6 OZ FRESH BABY SPINACH
1/2 C PARSLEY-CHOPPED
1/4 C CILANTRO--CHOPPED
3 CANS BLACK BEANS--RINSED AND DRAINED
2 LARGE SHALLOTS--MINCED
1 LB. MEXICAN CHEESE (COJITO OR SIMILAR)--GRATED
8 FLOUR SHELLS
1 CAN CHICKEN BROTH (REDUCED FAT/ SODIUM)
2 T BACON GREASE
2 T OLIVE OIL
1 26 OZ CAN ENCHILADA SAUCE
2 t. GROUND PEPPER
1 C GREEK YOGURT

Steps:

PREHEAT OVEN TO 350 IN A MEDIUM PAN MIX BLACK BEANS AND BACON GREASE COOK ON MEDIUM 3 TO 5 MINUTES, ADD 1/3 CAN OF BROTH AND LET ABSORB. ADD HERBS AND 1/3 MORE CHICKEN BROTH, STIR AND REPEAT. ADD SPINACH, PEPPER AND LAST 1/3 OF CAN OF BROTH, STIR, COVER AND SIMMER UNTIL THE SPINACH WEEPS (2 TO 3 MINUTES) REMOVE FROM HEAT. MEANWHILE PLACE SHALLOTS AND OLIVE OIL IN SMALL PAN AND FRY UNTIL CRISP. GREASE 9X12 GLASS BAKING DISH WITH OLIVE OIL, DIVIDE MIXTURE INTO 8 TO 10 FLOUR SHELLS. ROLL UP AND PLACE SEAM UP IN PAN. POUR ENCHILADA SAUCE ON TOP AND CHEESE ON TOP OF THAT. COOK 20 MINUTES UNTIL BUBBLY AND BROWN. SPRINKLE THE TOP WITH THE FRENCH FRIED SHALLOTS. PLACE A DOLLOP OF YOGURT ON TOP OF EACH ENCHILADA AND ENJOY!

Tips:

Use fresh spinach: Fresh spinach provides the best flavor and texture to these enchiladas. If using frozen spinach, thaw it completely and squeeze out any excess water before using.
Season the black beans: Don't forget to season the black beans with cumin, chili powder, and salt. This will help to enhance their flavor and make them more flavorful in the enchiladas.
Use a good quality enchilada sauce: The enchilada sauce is a key component of these enchiladas, so it's important to use a good quality sauce. Look for a sauce that is flavorful and has a good balance of spices.
Don't overfill the enchiladas: When filling the enchiladas, be careful not to overfill them. This will make them difficult to roll and they may fall apart when you bake them.
Bake the enchiladas until they are golden brown: Bake the enchiladas until they are golden brown and the cheese is melted and bubbly. This will ensure that they are cooked through and have a delicious crispy texture.

Conclusion:

These spinach and black bean enchiladas are a delicious and easy-to-make meal that is perfect for busy weeknights. They are packed with flavor and nutrients, and they are sure to be a hit with your family and friends. So next time you're looking for a quick and easy meal, give these enchiladas a try!