Best Black Bean Spinach Enchiladas Recipes

BLACK BEAN AND SPINACH ENCHILADAS

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.

MELISSA'S CHICKEN, SPINACH & BLACK BEAN ENCHILADAS

Steps:

• Saute the chopped onion in a little olive oil, add the frozen spinach and cook about 10 minutes, stirring often.
• Add the rotel tomatoes, cumin, chili powder to the spinach mixture and mix well. Cook about 5 minutes, then add cream cheese and cook until melted on medium low heat. Stir frequently while it melts.
• Add black beans to mixture, then add shredded cheese. Mix well then take off heat and put to the side.
• To make the Sauce:.
• Combine all the ingredients in a sauce pan and mix well. Heat until bubbly.
• Spread enough sauce to make a thin layer onto the bottom of a 9 x 13 inch pan. Heat the tortillas in the microwave for about 30 seconds until warm. Spread spoonfuls of the spinach filling onto each tortilla, then wrap it and place seamside down in the pan. When pan is full, pour the remaining sauce over enchiladas, the top with cheese.
• Bake at 350 about 30 minutes until sauce is bubbly and cheese is melted.

SPINACH AND BLACK BEAN ENCHILADAS

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!

BLACK BEAN SPINACH ENCHILADAS

Steps:

• Make the sauce: in a saucepan, heat olive oil over medium heat. Add tomato paste, flour, 2 teaspoons cumin, garlic powder, onion powder, and chili powder. Cook 1 minute, whisking. Whisk in broth, bring to a boil. Reduce to simmer, and cook until slightly thickened about 8 minutes. Salt/pepper to taste, and set aside.
• Saute the spinach in olive oil over medium heat for 1-2 minutes until slightly wilted.
• In a large bowl, combine beans, 2 cups cheese, spinach, corn, green onions, 2 teaspoons cumin, and cilantro.
• Preheat oven to 375. Lightly spray a 9x13 inch baking dish, and pour a small amount of the sauce to coat the bottom.
• Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish.
• Pour remaining sauce over the enchiladas, coating evenly. Sprinkle 1 cup cheese on top.
• Bake about 20 minutes, and garnish with cilantro and/or green onions (optional).