Imagine a dish that combines the hearty richness of black beans, the vibrant nutrition of fresh spinach, and the irresistible comfort of cheesy enchiladas - all wrapped up in a homemade sauce that will make your taste buds dance! These Spinach Black Bean Enchiladas are not just another Mexican-inspired meal; they're a culinary adventure that transforms simple ingredients into a mind-blowing dinner experience that will have your family begging for seconds.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 8 corn tortillas
- 2 cups fresh spinach
- 1 can black beans, drained and rinsed
- 1 cup shredded cheese
- 1 cup homemade enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt to taste
- Olive oil for cooking
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil.
- In a medium skillet, heat a tablespoon of olive oil over medium heat. Add drained black beans, cumin, chili powder, and salt. Sauté for 3-4 minutes until beans are heated through and spices are fragrant.
- Add fresh spinach to the bean mixture and cook until spinach wilts, approximately 2-3 minutes. Remove from heat and let cool slightly.
- Warm corn tortillas in a separate skillet for 30 seconds on each side to make them pliable. This prevents cracking when rolling.
- Fill each tortilla with the bean and spinach mixture, sprinkle with shredded cheese, and roll tightly. Place seam-side down in the prepared baking dish.
- Pour homemade enchilada sauce evenly over the rolled enchiladas, ensuring complete coverage. Sprinkle remaining cheese on top.
- Bake in the preheated oven for 20-25 minutes until cheese is melted and edges are slightly crispy.
- Remove from oven and let rest for 5 minutes before serving. Garnish with optional fresh cilantro or sour cream if desired.
Tips
- Warm your tortillas before rolling to prevent cracking and make them more pliable. A quick 30-second toast in a skillet works wonders.
- Don't overstuff your enchiladas - this can make rolling difficult and cause them to break open during baking.
- Use fresh spices like cumin and chili powder to maximize flavor depth in your bean mixture.
- For extra flavor, consider toasting your spices in the pan for 30 seconds before adding beans to release their essential oils.
- Let the enchiladas rest for 5 minutes after baking to allow the sauce and cheese to set, making them easier to serve and preventing burns.
- Optional toppings like fresh cilantro, sour cream, or sliced avocado can elevate your dish from great to absolutely spectacular!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 15g
Fat: 14g
Saturated Fat: 6g
Cholesterol: 25mg
