Spinach & Black Bean Cheesy Enchiladas

Spinach & Black Bean Cheesy Enchiladas



Prep Time: 20 Min

Cook Time: 30 - 35 Min

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1. Heat the EVOO in a large non-stick skillet set to just below medium heat. Once heated, add the onion, belle pepper, and a pinch of sea salt. Stir and cook 4 minutes. Stir in the garlic and continue cooking for another 2 minutes.

 

1. Add the fresh spinach and cover the pan. Every minute, return to the pan and stir as the spinach wilts until it is all fully cooked down, about 3 minutes. Add the black beans, ½ Tsp. salt, and the cumin, garlic powder, onion powder, chili powder, and dried oregano. Stir and cook another 2 -3 minutes.

 

1. Remove from heat and stir in the sour cream. Leave to cool a few minutes before assembling.

 

1. Preheat the oven to 375 F

 

1. Using two long, shallow baking dishes, spoon ½ C of enchilada sauce into the bottom of the dishes, tilting the dishes to coat the entire bottom.

 

1. To assemble the enchiladas, take ¼ of the filling and spoon it into the center of the tortilla. Take a handful of the shredded cheese and drop it on top. Roll the enchilada up and place it fold side down in the baking dish. Continue until both dishes are full. Spoon desired amount of sauce over the top of the enchiladas. Sprinkle remaining cheese over the dishes.

 

1. Place into the oven to bake for 25 minutes. Remove from oven and set onto a wire cooling rack. Garnish with tomatoes, green onions, and cilantro. Serve enchiladas with a dollop of sour cream (optional) and the crispy tortilla strips. ENJOY!

                     Grocery List

• 16 Medium Size Tortillas
• 2 Tbsp. EVOO
• 1 Yellow Onion, diced
• 1 Bell Pepper, diced
• 3 cloves Garlic, minced / pressed
• 10 C Fresh Baby Spinach
• 540ml can Black Beans, drained & rinsed
• ½ C Full Fat Sour Cream + Garnish
• 2 ½ C Monterey Jack Cheese, shredded
• 1 ½ C Marble Cheddar, shredded
• 1 Tsp. Cumin
• 1 Tsp. Chili Powder
• 1 Tsp. Onion Powder
• 1 Tsp. Garlic Powder
• ¼ Tsp. Dried Oregano
• 2 Tomatoes, diced
• ½ Bunch Green Onions, sliced
• ¼ C Fresh Cilantro, roughly chopped
• 794ml can Red Enchilada Sauce
• Store bought Crispy Tortilla Strips
• Sea Salt