Black Bean and Spinach Enchiladas Recipe
A superb vegetarian dish, these enchiladas are made with wholesome ingredients that are comforting and filling.
Servings: 6 people
Calories: 458kcal
Ingredients
Sauce
- 1/4 cup light olive oil
- 2 tablespoons flour
- 3 tablespoons chili powder
- 1 cup tomato sauce
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 1 cup water
Enchiladas
- 1 tablespoon olive oil
- 1 onion diced
- 1 garlic clove minced
- 4 cups baby spinach
- 15 ounces black beans can, drained and rinsed
- 1/2 teaspoon sea salt
- 2 cups low-fat shredded cheddar jack cheese divided
- 12 corn tortillas
- 1/2 cup sour cream
Instructions
- Preheat oven to 350 degrees F.
- Make the sauce by heating the oil in a small saucepan. Add the flour and chili powder and stir. Cook for 1 minute and add the remaining ingredients. Simmer for about 10 minutes until thickened.
- Make the enchiladas by heating the olive oil in a large skillet. Add the onions and garlic and cook until soft. Stir in the spinach and continue cooking until wilted. Add the beans, salt, and half the cheese.
- Heat the tortillas in the microwave or a dry skillet. Fill each one with the black bean mixture, roll up, and lay seam side down in a casserole dish. Add the remaining cheese over top and pour the sauce over the enchiladas.
- Bake for 20-25 minutes, until cheese is melted and tortillas are soft. Serve with the sour cream.
Nutrition
Serving: 2enchiladas | Calories: 458kcal | Carbohydrates: 68g | Protein: 20g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 531mg | Fiber: 16g | Sugar: 5g |
| SmartPoints (Freestyle): 14
SmartPoints (Freestyle): 14
SmartPoints (Freestyle): 14