Sunday, November 23, 2014

Spinach and Black Bean Enchiladas

I'm back at it with enchiladas.  You know they're my favorite by now, and they're the best because they're so easy!  This vegetarian version is delicious and filling!  You know I'm a little weary of not being full after vegetarian meals, but these were great!
These were also a little spicier than I had intended, the pepper jack I used was spicier than the normal kind I use- whoops!

Spinach and Black Bean Enchiladas 


Spinach and Black Bean Enchiladas

Ingredients:
1 (15 oz.) can of corn, drained
1 (9 oz.) box of frozen spinach, thawed and drained
1 (15 oz.) can of black beans, drained
1 (8 oz.) brick of pepper jack cheese
12 corn tortillas (I used taco size)
1 1/2 Tbsp. taco seasoning
1 (10 oz.) can of enchilada sauce
1 jalapeno, diced and seeded (optional)
3 Tbsp. fresh cilantro, divided
5 scallions, white and green parts divided

Preparation:
Preheat oven to 400 F.
Place corn, spinach, black beans, 1 cup of cheese, taco seasoning, 1 Tbsp. cilantro, jalapeno, and the white parts of the scallions. Mix until combined.
Take a 9x13 pan and spray the bottom with cooking spray.
Fill each tortilla with a heaping amount of filling (they should just close) and place seam-side down into the pan.  Repeat until pan is full.
Top with enchilada sauce, spreading so that all of the tortillas have some sauce on them.
Top with remaining cheese.
Bake for 15 minutes.
Top with remaining scallions and cilantro.
Enjoy!

Recipe adapted from Perry's Plate