Black Bean 'N' Spinach Enchiladas Recipe

Name: Black Bean 'N' Spinach Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (15-ounce) cans black beans, rinsed and drained; 2 tablespoons fresh lime juice; 1 teaspoon Creole seasoning; 1 teaspoon chili powder; 1/2 teaspoon ground cumin; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1 (8-ounce) container sour cream; 8 (8-inch) flour tortillas; 1 (12-ounce) block Monterey Jack cheese, shredded and divided

Servings: persons

2 (15-ounce) cans black beans, rinsed and drained
2 tablespoons fresh lime juice
1 teaspoon Creole seasoning
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 (8-ounce) container sour cream
8 (8-inch) flour tortillas
1 (12-ounce) block Monterey Jack cheese, shredded and divided

1
Combine first 7 ingredients in a medium bowl; set aside.
2
Stir together Spinach Madeleine and sour cream until blended.
3
Spoon about 1/2 cup black bean mixture down center of each tortilla. Top each with 1/3 cup Spinach Madeleine mixture, and sprinkle with 3 tablespoons cheese. Roll up, and place, seam sides down, in 2 lightly greased 11- x 7-inch baking dishes. Sprinkle remaining cheese evenly over tops.
4
Bake, covered, at 350u00b0 for 25 minutes. Uncover and bake 5 to 10 more minutes or until cheese is melted.
5
Black Bean-Chicken-Spinach Enchiladas: Substitute 1 cup chopped, cooked chicken for 1 can black beans. Proceed as directed.

949

kcal

Calories

Fat

167

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 (15-ounce) cans black beans, rinsed and drained, 2 tablespoons fresh lime juice, 1 teaspoon Creole seasoning, 1 teaspoon chili powder, and more.

Yes, Black Bean 'N' Spinach Enchiladas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Bean 'N' Spinach Enchiladas

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