Best 2 Spinach And Black Bean Enchiladas Recipes

Embark on a culinary journey to savor the delightful flavors of Spinach and Black Bean Enchiladas, a delectable dish that combines the goodness of fresh spinach, hearty black beans, and aromatic spices, all enveloped in a warm embrace of corn tortillas and melted cheese. This vegetarian delight offers a symphony of textures and flavors, making it a perfect choice for those seeking a wholesome and satisfying meal.

In this comprehensive guide, we'll take you through three enticing recipes that showcase the versatility of Spinach and Black Bean Enchiladas. From the classic version featuring a zesty tomato sauce to the creamy delight of a white sauce variation, and the innovative twist of a mole sauce, each recipe promises a unique taste sensation. Whether you're a seasoned home cook or just starting your culinary adventures, these recipes will guide you every step of the way, ensuring a delicious and satisfying outcome.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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

Ingredients

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:

To save time, use pre-cooked black beans. You can find them in the canned food section of your grocery store.
If you don't have a blender, you can mash the black beans with a fork or potato masher.
To make the enchiladas easier to roll, warm the tortillas in the microwave for a few seconds before filling them.
If you don't have enchilada sauce, you can use a can of tomato sauce or salsa.
To make the enchiladas more cheesy, add a layer of shredded cheese between the tortillas and the filling.
Serve the enchiladas with your favorite toppings, such as sour cream, guacamole, or pico de gallo.

Conclusion:

Spinach and black bean enchiladas are a delicious and healthy meal that can be enjoyed by people of all ages. They are also a great way to use up leftover spinach and black beans. With a little planning, you can have a delicious and satisfying meal on the table in no time.