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
VEGETARIAN ENCHILADAS
These easy-to-make enchiladas are filled with beans, spinach and cheese. Serve them with rice on the side.
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 6 servings (2 enchiladas each)
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- For the sauce: Heat the oil in a large skillet over medium heat. Add the onions, and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic, chile powder, cumin and cayenne, and continue to cook, stirring, until the spices are toasted, about 1 minute. Add 2 cups water, the tomato puree and 1/2 teaspoon salt, and bring to a simmer. Continue cooking until the sauce reduces and thickens slightly (it should be looser and thinner than marinara sauce), 15 to 20 minutes. Set aside to cool slightly.
- For the filling: Squeeze all the excess moisture out of the spinach. Put it into a large bowl with the pinto beans, and squeeze with your hands to combine and smash up the beans a little. Add half of both the Cheddar and the pepper Jack, half of both the sour cream and the scallions and 1 1/4 teaspoons salt, and stir to combine.
- Spread about 1/2 cup of the tomato sauce in the bottom of a 9-by-13-inch baking dish. Lay the tortillas out on a work surface, and spread 1 side of each with about 1 teaspoon of tomato sauce. Put about 1/4 cup of the filling across the middle of each tortilla. Roll each up, then shingle them in 2 even rows in the baking dish. Pour the remaining sauce over the top of the rolled tortillas, and sprinkle with the remaining cheeses. Cover the baking dish loosely with foil, and bake until the cheeses are melted and the filling is hot, about 30 minutes. Uncover, and continue baking to heat completely through, about 10 minutes more.
- For the topping: Whisk together the remaining sour cream, the lime juice and a pinch of salt in a small bowl. Drizzle the mixture over the baked enchiladas, and sprinkle with the remaining scallions.
SPINACH ENCHILADAS
If you like spinach and Mexican food, you'll love these easy vegetarian enchiladas made with ricotta cheese and spinach.
Provided by SADONIA2
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
- In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
- Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.
Nutrition Facts : Calories 509.8 calories, Carbohydrate 32.3 g, Cholesterol 95.3 mg, Fat 36 g, Fiber 6 g, Protein 18.2 g, SaturatedFat 20.5 g, Sodium 353.6 mg, Sugar 1.3 g
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.
MELISSA'S CHICKEN, SPINACH & BLACK BEAN ENCHILADAS
This recipe is a combination of my Southwestern Spinach-Blackbean Dip (#169131) and the sauce used in Chicken Enchiladas (#129531). Very easy to make and can be frozen.
Provided by Melissa Spangler
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 497.2, Fat 24.9, SaturatedFat 13.2, Cholesterol 82.6, Sodium 1270.2, Carbohydrate 42.7, Fiber 8.4, Sugar 6.4, Protein 28.6
More about "spinach and black bean enchiladas recipes"
SPINACH AND BLACK BEAN ENCHILADAS - MEDLINEPLUS
From medlineplus.gov
5/5 (13)Total Time 35 minsCategory DinnerCalories 180 per serving
- In a large bowl, combine spinach, beans, corn, green onions, cilantro and 1 1/2 cups of cheese.
- Lightly spray a 9x13 inch baking dish, and add a small amount enchilada sauce to coat the bottom.
AMAZING SPINACH AND BLACK BEAN ENCHILADAS - LETTY'S …
From lettyskitchen.com
4.8/5 (20)Total Time 1 hr 10 minsCategory Main CourseCalories 214 per serving
- 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.
- Place tortillas on baking sheets, 6 tortillas to a pan. Lightly spray both sides of the tortillas with cooking spray. Bake about 5 minutes, until pliable.
BLACK BEAN SPINACH ENCHILADAS (EASY - THE GARDEN GRAZER
From thegardengrazer.com
4.8/5 (43)Total Time 45 minsCategory Main DishCalories 200 per serving
BLACK BEAN SUGARY FOOD POTATO ENCHILADAS - FOOD AND ...
From thomaszinsavage.com
SPINACH AND BLACK BEAN ENCHILADAS – | WALKABOUT, A ...
From walkaboutcook.wordpress.com
CHICKEN, BLACK BEAN, AND SPINACH ENCHILADAS - GOOD LIFE EATS
From goodlifeeats.com
BLACK BEAN AND SPINACH ENCHILADAS - AMBERS KITCHEN COOKS
From amberskitchencooks.com
PRESCRIPTION FOR GOOD FOOD: SPINACH AND BLACK BEAN ENCHILADAS
From courtcooks.blogspot.com
BLACK BEAN ENCHILADAS - THE LAST FOOD BLOG
From thelastfoodblog.com
BLACK BEAN AND SPINACH ENCHILADA CASSEROLE - TABS & TIDBITS
From tabsandtidbits.com
SPINACH, MUSHROOM AND BLACK BEAN ENCHILADAS - BASICS
From basicsmarket.com
EASY, CHEESY SPINACH & BLACK BEAN ENCHILADAS - KISSES ...
From kissesandcaffeine.com
BLACK BEAN CORN AND SPINACH ENCHILADAS RECIPE - FOOD NEWS
From foodnewsnews.com
BLACK BEAN AND SPINACH ENCHILADAS | ALLISON MICHèLE ...
From allisonmichele.wordpress.com
BLACK BEAN CORN AND SPINACH ENCHILADAS RECIPE
From womansday.com
BEAN AND SPINACH ENCHILADAS RECIPE - THERESCIPES.INFO
From therecipes.info
SPINACH, MUSHROOM AND BLACK BEAN ENCHILADAS
From peanutbutterrunner.com
LET'S DISH - CHEESY SPINACH AND BLACK BEAN ENCHILADAS ...
From sync.myfitnesspal.com
SPINACH AND BLACK BEAN ENCHILADAS - FOOD HERO
From foodhero.org
BLACK BEAN AND SPINACH ENCHILADA CASSEROLE - TUMBLR
From leosfood.tumblr.com
BLACK BEAN AND SPINACH ENCHILADA SKILLET CASSEROLE | RECIPE
From uprootkitchen.com
BLACK BEAN AND SPINACH ENCHILADAS - THE MOTHERCHIC
From themotherchic.com
SPINACH AND BLACK BEAN ENCHILADAS - EAST TEXAS FOOD BANK
From easttexasfoodbank.org
VEGAN BLACK BEAN & SPINACH ENCHILADAS - SIMPLY PLANT BASED ...
From simplyplantbasedkitchen.com
BEST BEAN ENCHILADA RECIPE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
CHEESY BLACK BEAN SPINACH ENCHILADAS - SUPER HEALTHY KIDS
From superhealthykids.com
5-INGREDIENT VEGETARIAN BLACK BEAN AND SPINACH ENCHILADAS ...
From workweeklunch.com
GLUTEN-FREE BLACK BEAN & SPINACH ENCHILADAS RECIPE
From fitlivingeats.com
BLACK BEAN 'N' SPINACH ENCHILADAS RECIPE | MYRECIPES
From myrecipes.com
SPINACH, BLACK BEAN, & POTATO ENCHILADAS - OUR WANDERING ...
From ourwanderingkitchen.com
BLACK BEAN AND SPINACH ENCHILADAS ... - RUSTIC FAMILY RECIPES
From rusticfamilyrecipes.com
CREAMY SPINACH, BLACK BEAN AND CORN ENCHILADAS - VERY VEGANISH
From veryveganish.com
SPINACH AND BLACK BEAN ENCHILADAS WITH SKILLET MEXICAN ...
From twoshakesofhappy.com
AMAZING SPINACH AND BLACK BEAN ENCHILADAS - FOOD NEWS
From foodnewsnews.com
EASY ENCHILADAS WITH BLACK BEANS & SPINACH - GIRL GONE GOURMET
From girlgonegourmet.com
SPINACH AND BLACK BEAN ENCHILADAS FOOD- WIKIFOODHUB
From wikifoodhub.com
BLACK BEAN SPINACH ENCHILADAS RECIPE | RECIPE | RECIPES ...
From pinterest.com
SPINACH AND BLACK BEAN ENCHILADAS | FOOD HERO
From foodhero.org
SLOW-COOKER BEAN AND SPINACH ENCHILADAS RECIPE - REAL SIMPLE
From realsimple.com
BLACK BEAN & SPINACH ENCHILADAS - CONNOISSEURUS VEG
From connoisseurusveg.com
SPINACH AND BLACK BEAN ENCHILADAS – A KITCHEN HOOR'S ...
From akitchenhoorsadventures.com
SPINACH AND BLACK BEAN ENCHILADAS - NUTRITION TO FIT
From nutritiontofit.com
You'll also love