Best 2 Black Bean And Spinach Enchiladas Recipes

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Calling all Mexican food enthusiasts! We're taking you on a culinary journey with our irresistible Black Bean and Spinach Enchiladas. Get ready to tantalize your taste buds with a symphony of flavors, textures, and vibrant colors. Our enchiladas are not just a meal; they're an experience you won't forget. This recipe article unveils two delightful variations: classic Black Bean and Spinach Enchiladas, and their zesty cousin, Sweet Potato and Black Bean Enchiladas. Both versions promise a fiesta in your mouth, with layers of soft tortillas, savory fillings, velvety sauces, and a generous sprinkling of cheese. Whether you're a vegetarian seeking a hearty and flavorful dish or a meat lover looking for a meatless Monday alternative, these enchiladas have got you covered. So, grab your apron, gather your ingredients, and let's embark on this culinary adventure together!

Let's cook with our recipes!

BLACK BEAN AND SPINACH ENCHILADAS



Black Bean and Spinach Enchiladas image

Taught to me by a friend, this quick and easy recipe can be whipped up on a work night and is a favorite around my house. Ingredients are ready made and very available. Round out the meals by serving with rice and corn.

Provided by brooke.boston

Categories     Cheese

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 (15 ounce) can black beans, drained and rinsed
4 ounces cream cheese
3/4 cup cheddar cheese, shredded
10 ounces frozen chopped spinach
cayenne pepper
6 tortillas
2 (10 ounce) cans enchilada sauce

Steps:

  • Preheat your oven to 375.
  • In a large pan or skillet, thaw the frozen spinach over medium high heat.
  • When completely thawed, add black beans and pepper.
  • Add cream cheese to the skillet and work with it to combine the ingredients.
  • Add cheddar, stirring to help it melt and combine. Remove from heat.
  • Divide the mixture into the center of the six tortillas, folding both ends over and rolling to the center.
  • Pour one can of the enchilada sauce in the bottom of a 9 by 13 glass baking pan.
  • Arrange the enchiladas in the pan, pour the remaining can of sauce over them and top with more shredded cheddar to garnish.
  • Bake approximately 15-20 minutes, until sauces is bubbling and cheddar garnish is browned slightly.

Nutrition Facts : Calories 682.4, Fat 28.1, SaturatedFat 13, Cholesterol 53.4, Sodium 1876.6, Carbohydrate 82.8, Fiber 13.1, Sugar 4.3, Protein 26.2

SPINACH AND BLACK BEAN ENCHILADAS



SPINACH AND BLACK BEAN ENCHILADAS image

Categories     Bean     Bake     Super Bowl     Quick & Easy     High Fiber     New Year's Eve     Dinner     Tailgating     Healthy

Yield 8 TO 10 SERVES 4 TO 6

Number Of Ingredients 13

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

Steps:

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

Tips:

  • Use high-quality ingredients: The fresher and more flavorful your ingredients are, the better your enchiladas will be.
  • Don't overcook the beans: Black beans should be cooked until they are tender but still hold their shape.
  • Use a flavorful enchilada sauce: You can use a store-bought sauce or make your own. If you're making your own, be sure to use a variety of spices to give it flavor.
  • Don't overcrowd the pan: When you're cooking the enchiladas, don't overcrowd the pan. This will prevent them from cooking evenly.
  • Serve the enchiladas with your favorite toppings: Some popular toppings include salsa, sour cream, guacamole, and cheese.

Conclusion:

Black bean and spinach enchiladas are a delicious and easy-to-make meal. They're perfect for a weeknight dinner or a potluck. With a few simple tips, you can make sure your enchiladas are perfect every time. So next time you're looking for a delicious and satisfying meal, give black bean and spinach enchiladas a try.

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