Black Bean and Spinach Enchiladas

1. 1

   Preheat the over to 450 degrees F.

2. 2

   Open the beans and Ro-Tel, drain and place in a bowl.

3. 3

   Chop spinach, add to the bowl.

4. 4

   Add in cumin, chili powder and salt.

5. 5

   Add in half of the cheese and mix together.

6. 6

   Spread a few tablespoons of enchilada sauce in the bottom of a 9x13 pan.

7. 7

   Place a tortilla on a plate or the counter.

8. 8

   Spread 1-2 tablespoons of sauce on the tortilla.

9. 9

   Put 4 or 5 heaping tablespoons of topping in a horizontal line across the tortilla.

10. 10

    Roll it up and place it in the pan, leaving a little space in between each for sauce and heat to move around.

11. 11

    Spoon more of the sauce on top of the enchiladas.

12. 12

    If you like them a little crispy, leave the ends not covered in sauce;if you like them all soft, cover them all the way.

13. 13

    Bake at 450 degrees F for 10-12 minutes.

14. 14

    Top with the remainder of the cheese and broil for about 3 minutes until the cheese is bubbly and browned and the edges of the enchiladas are toasted.

15. 15

    Serve on a bed of lettuce or cabbage topped with a dollop of sour cream and hot sauce to taste!

* Per serving · 4 servings · Values may vary.

No additional tips available.