Spinach And Black Bean Enchiladas Recipe

Name: Spinach And Black Bean Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 OZ FRESH BABY SPINACH; 1/2 C PARSLEY-CHOPPED; 1/4 C CILANTRO--CHOPPED; 3 CANS BLACK BEANS--RINSED AND DRAINED; 2 LARGE SHALLOTS--MINCED; 1 LB. MEXICAN CHEESE (COJITO OR SIMILAR)--GRATED; 8 FLOUR SHELLS; 1 CAN CHICKEN BROTH (REDUCED FAT/ SODIUM); 2 T BACON GREASE; 2 T OLIVE OIL; 1 26 OZ CAN ENCHILADA SAUCE; 2 t. GROUND PEPPER; 1 C GREEK YOGURT

Servings: persons

6 OZ FRESH BABY SPINACH
1/2 C PARSLEY-CHOPPED
1/4 C CILANTRO--CHOPPED
3 CANS BLACK BEANS--RINSED AND DRAINED
2 LARGE SHALLOTS--MINCED
1 LB. MEXICAN CHEESE (COJITO OR SIMILAR)--GRATED
8 FLOUR SHELLS
1 CAN CHICKEN BROTH (REDUCED FAT/ SODIUM)
2 T BACON GREASE
2 T OLIVE OIL
1 26 OZ CAN ENCHILADA SAUCE
2 t. GROUND PEPPER
1 C GREEK YOGURT

1
PREHEAT OVEN TO 350
2
IN A MEDIUM PAN MIX BLACK BEANS AND BACON GREASE COOK ON MEDIUM 3 TO 5 MINUTES,
3
ADD 1/3 CAN OF BROTH AND LET ABSORB. ADD HERBS AND 1/3 MORE CHICKEN BROTH, STIR AND REPEAT. ADD SPINACH, PEPPER AND LAST 1/3 OF CAN OF BROTH, STIR,
4
COVER AND SIMMER UNTIL THE SPINACH WEEPS (2 TO 3 MINUTES) REMOVE FROM HEAT.
5
MEANWHILE PLACE SHALLOTS AND OLIVE OIL IN SMALL PAN AND FRY UNTIL CRISP.
6
GREASE 9X12 GLASS BAKING DISH WITH OLIVE OIL, DIVIDE MIXTURE INTO 8 TO 10 FLOUR SHELLS.
7
ROLL UP AND PLACE SEAM UP IN PAN. POUR ENCHILADA SAUCE ON TOP AND CHEESE ON TOP OF THAT.
8
COOK 20 MINUTES UNTIL BUBBLY AND BROWN.
9
SPRINKLE THE TOP WITH THE FRENCH FRIED SHALLOTS.
10
PLACE A DOLLOP OF YOGURT ON TOP OF EACH ENCHILADA AND ENJOY!

2555

kcal

Calories

121

Fat

235

Carbs

134

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 6 OZ FRESH BABY SPINACH, 1/2 C PARSLEY-CHOPPED, 1/4 C CILANTRO--CHOPPED, 3 CANS BLACK BEANS--RINSED AND DRAINED, and more.

Yes, Spinach And Black Bean 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.

That's it — enjoy your meal!

Spinach And Black Bean Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions