- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 239.6
- Total Fat: 8.5 g
- Cholesterol: 20.0 mg
- Sodium: 693.9 mg
- Total Carbs: 31.6 g
- Dietary Fiber: 8.6 g
- Protein: 15.7 g
Spinach & Black Bean EnchiladasSubmitted by: ONECALMMOM
8 c fresh spinach leaves - steamed
15-oz can black beans (no-salt)
1/4t ground cumin
1/4 t chili powder
6 - 6" flour tortillas
1/2 c fat-free sour cream
2 t lime juice
4 oz shredded low-fat Mexican shredded cheese
2 Italian plum tomatoes, diced
2 green onions, thinly sliced
Remove with slotted spoon & drain. Press out as much liquid as possible.
(I slice through the "clumps" to make them smaller!)
Preheat oven to 350.
Spray casserole dish with non-stick spray.
In a medium bowl combine spinach, black beans, salsa, cumin and chili powder.
Spoon 1/6 of the mixture onto a tortilla and roll into a tube shape. Place tortilla seam down in casserole dish. Do all 6 tortillas.
Bake, uncovered for 15 minutes.
Combine sour cream & lime juice.
Remove casserole from oven, spread mixture over enchiladas. Top with cheese, green onions and tomatoes.
Bake 5 minutes longer.
Serve with a healthy green salad!
Number of Servings: 6
Recipe submitted by SparkPeople user ONECALMMOM.