Black Bean, Spinach, and Corn Enchiladas

These Black Bean, Spinach, and Corn Enchiladas are one of my favorite things. They are so simple (perfect for a busy weeknight) and incredibly delicious. Once when I was in college, I made these for a group of friends. When one of my more carnivorous friends heard that I was making vegetarian enchiladas, he hesitated and said “I’ll probably have to cook some ground beef to put on top of those.” But then he tried them and decided that they were so good they didn’t need any ground beef. Now that’s a compliment to a vegetarian dish if I’ve ever heard one!

Also, If you have any leftover filling that you can’t stuff into the enchiladas, save it! You can use it as an awesome quesadilla for tomorrow’s lunch – you just need plop it on a tortilla and add a little extra cheese so that the beans and corn get firmly glued to the tortilla with cheesy goodness!

Black Bean, Spinach, and Corn Enchiladas are a delicious and quick vegetarian meal. They're packed with flavor and even meat-lovers love them! Black Bean, Spinach, and Corn Enchiladas are a delicious and quick vegetarian meal. They're packed with flavor and even meat-lovers love them!

Black Bean, Spinach, and Corn Enchiladas
 
Prep time
Cook time
Total time
 
Serves: Serves 4
Ingredients
  • For The Sauce:
  • • 2 cups tomato sauce
  • • 1 tablespoon olive oil
  • • 1 clove garlic, minced
  • • 2 tablespoons chili powder
  • • 1½ teaspoon cumin
  • • 1 teaspoon salt
  • For The Enchiladas:
  • • 15 oz can black beans, drained
  • • 1½ cups yellow corn
  • • 6 oz baby spinach
  • • 6 green onions, thinly sliced (white and green parts)
  • • ⅓ cup cilantro, chopped
  • • 1 clove garlic, minced
  • • 2 teaspoons cumin
  • • 3 cups shredded cheese blend (Monterrey jack, etc.), divided
  • • 8 large flour tortillas
Instructions
  1. Preheat the oven to 350 and grease a large baking dish.
  2. To Make The Sauce: In a medium bowl, mix together the tomato sauce, olive oil, garlic, chili powder, cumin, and salt. Set aside.
  3. To Make The Enchilada Filling: Place a medium skillet over medium heat with a drizzle of oil. When the oil is hot, add the spinach and cook, stirring occasionally, until wilted. In a large bowl, combine the black beans, corn, spinach, green onions, cilantro, garlic, cumin, and 2 cups of shredded cheese.
  4. To Assemble The Enchiladas: Pour half of the enchilada sauce in the base of the baking dish, For each enchilada, place the enchilada filling in the center of each the center of each tortilla, roll the tortilla up, and place it in the baking dish. Once the enchiladas are all lined up in the baking dish, pour the rest of the enchilada sauce over the. Sprinkle with the remaining cup of shredded cheese. Place in the oven and bake for 20 minutes.

Adapted from The Garden Grazer and Real Food, Real Deals

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