Black Bean and Spinach Enchiladas
- Number of Servings: 8
Ingredients
Red Enchilada sauce15 oz Black beans1.5 C frozen,thawed corn6 oz fresh spinach6 green onions, sliced2 tsp cumin2 C shredded cheese blend8, 8 inch flour tortillas
Quickly saute spinach until slightly wilted
In a large bowl, combine beans, 1 cup cheese, spinach, corn, green onions, cumin. Preheat oven to 375
Spray a 9x13 inch baking dish and pour in a small amount of 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 the remaining sauce over the enchiladas, sprinkle 1 C cheese on top
Bake 20 minutes. Garnish with Green onions.
Serving Size: Makes 8 Enchiladas
Number of Servings: 8
Recipe submitted by SparkPeople user JAYEEB2.
In a large bowl, combine beans, 1 cup cheese, spinach, corn, green onions, cumin. Preheat oven to 375
Spray a 9x13 inch baking dish and pour in a small amount of 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 the remaining sauce over the enchiladas, sprinkle 1 C cheese on top
Bake 20 minutes. Garnish with Green onions.
Serving Size: Makes 8 Enchiladas
Number of Servings: 8
Recipe submitted by SparkPeople user JAYEEB2.
Nutritional Info Amount Per Serving
- Calories: 346.4
- Total Fat: 9.1 g
- Cholesterol: 15.0 mg
- Sodium: 629.8 mg
- Total Carbs: 48.8 g
- Dietary Fiber: 6.3 g
- Protein: 16.2 g
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