Black Bean Spinach Enchiladas Recipes
BLACK BEAN ENCHILADAS
Picante sauce gives lots of zip to the tasty filling in these meatless enchiladas. Each generous serving is packed with fresh-tasting ingredients-and fiber, too. -Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a nonstick skillet, cook and stir onion and green pepper in broth for 2-3 minutes or until tender. Mash one can of black beans. Add to the skillet with 3/4 cup of picante sauce and remaining beans; heat through., Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down, in a 13-in. x 9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas., Cover and bake at 350° for 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 cup lettuce on each place and top with two enchiladas. Serve with sour cream.
Nutrition Facts : Calories 442 calories, Fat 12g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 1261mg sodium, Carbohydrate 63g carbohydrate (7g sugars, Fiber 10g fiber), Protein 17g protein.
BLACK BEAN AND SPINACH ENCHILADAS
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
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
BLACK BEAN SPINACH ENCHILADAS
found on Pinterest, but didn't find it here. Creating for safe keeping. According to the pin it is adapted from Martha Stewart
Provided by Kendra in WI
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 17
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).
Nutrition Facts : Calories 393.3, Fat 19.6, SaturatedFat 9.3, Cholesterol 37.7, Sodium 505.6, Carbohydrate 37.5, Fiber 6.3, Sugar 3.5, Protein 19
HEALTHY BLACK BEAN SPINACH ENCHILADAS RECIPE
These Healthy Black Bean Spinach Enchiladas are incredibly easy to make, and full of amazing flavor. They take minutes to throw together, and only require a few simple ingredients. You will love how yummy these taste.
Provided by Kristen Hills
Categories Main Course
Time 40m
Number Of Ingredients 10
Steps:
- In a large bowl, combine beans, 1 cup cheese, spinach, corn, green onions, cottage cheese, 2 tsp. cumin, and cilantro.
- Preheat oven to 375. Lightly spray a 9x13 inch baking dish, and pour a small amount of the Enchilada sauce to coat the bottom.
- Generously fill tortillas with the bean mixture. Roll up tightly with ends tucked in, and place seam side down in dish.
- Pour remaining sauce over the enchiladas, coating evenly. Sprinkle with the other 1 cup of cheese on top.
- Bake about 20 minutes, and garnish with cilantro and/or green onions (optional).
Nutrition Facts : Calories 385 kcal, Carbohydrate 50 g, Protein 21 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 29 mg, Sodium 596 mg, Fiber 10 g, Sugar 6 g, ServingSize 1 serving
BLACK BEAN, SPINACH, AND MUSHROOM BURRITOS
Categories Bean Mushroom Vegetarian Quick & Easy High Fiber Spinach Winter Healthy Tortillas Monterey Jack Gourmet
Yield Serves 2
Number Of Ingredients 13
Steps:
- In a heavy skillet cook onion and mushrooms in oil over moderate heat, stirring, until golden. Add spinach and garlic and cook, stirring, until spinach is wilted, about 30 seconds. Stir in water, beans, lemon juice, scallions, pepper Jack, and salt to taste and cook, stirring, until cheese is melted.
- In a small saucepan heat enchilada sauce.
- Heat a dry skillet (large enough to hold 1 tortilla) over moderately high heat until hot. In skillet heat tortillas, 1 at a time, turning frequently, 30 seconds, or until softened, and transfer to a work surface. Divide filling between tortillas and roll up burritos.
- Spoon sauce over burritos and serve with sour cream.
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- Heat the oil in the largest skillet you have over medium heat. Stir and cook the onion, garlic and chile until the onion is translucent, about 8 minutes. Add the spinach, stirring occasionally until the spinach has wilted. (In a smaller diameter skillet, you may need to add a portion at a time until all of the spinach has wilted.)
- Add the cilantro, oregano, and salt; cook and stir a few more minutes. Stir in the black beans. Season with the vinegar. Taste, adding more salt if you think it’s needed.
- Pre-heat oven to 350° F. Spray or rub a small amount of oil in a 9 x 13-inch baking dish. Spread about ¼ cup enchilada sauce on the oiled dish.
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