Black Bean And Spinach Enchiladas

1. 1

   Preheat your oven to 375.

2. 2

   In a large pan or skillet, thaw the frozen spinach over medium high heat.

3. 3

   When completely thawed, add black beans and pepper.

4. 4

   Add cream cheese to the skillet and work with it to combine the ingredients.

5. 5

   Add cheddar, stirring to help it melt and combine. Remove from heat.

6. 6

   Divide the mixture into the center of the six tortillas, folding both ends over and rolling to the center.

7. 7

   Pour one can of the enchilada sauce in the bottom of a 9 by 13 glass baking pan.

8. 8

   Arrange the enchiladas in the pan, pour the remaining can of sauce over them and top with more shredded cheddar to garnish.

9. 9

   Bake approximately 15-20 minutes, until sauces is bubbling and cheddar garnish is browned slightly.

* Per serving · 4 servings · Values may vary.

No additional tips available.