Best 3 Yummy Black Bean And Spinach Enchilada Recipes
**Embark on a Culinary Journey with Black Bean and Spinach Enchilada: A Symphony of Flavors Awaits**
Indulge your taste buds in a culinary masterpiece, where the richness of black beans and the vibrant freshness of spinach unite in perfect harmony to create the Black Bean and Spinach Enchilada. This tantalizing dish, a symphony of flavors and textures, promises an explosion of taste in every bite. Embark on a culinary journey as we delve into the secrets of crafting this delectable dish, exploring variations that cater to diverse preferences and dietary restrictions. From the classic Black Bean and Spinach Enchilada, brimming with authentic Mexican flavors, to its vegan counterpart, a plant-based symphony of goodness, and the gluten-free rendition, a delightful option for those with dietary sensitivities, each recipe holds a unique charm. Prepare to be captivated by the symphony of flavors and textures that await you, as you embark on this culinary adventure.
SPINACH AND BLACK BEAN ENCHILADAS
Want to make your favorite vegetarian Mexican dishes at home? Give this this Spinach and Black Bean Enchiladas recipe a try. Enchilada sauce recipe included!
Provided by Food Hero
Categories Dinner
Time 35m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 °F.
- Drain all excess moisture from thawed spinach.
- In a large bowl, combine spinach, beans, corn, green onions, cilantro and 1 1/2 cups of cheese.
- Lightly spray a 9x13 inch baking dish, and add a small amount enchilada sauce to coat the bottom.
- Fill tortillas with spinach mixture. Roll up tightly and place seam side down in the baking dish.
- Pour remaining sauce over the enchiladas and sprinkle remaining 1/2 cup of cheese on top.
- Bake for 20 minutes, or until enchiladas are heated through and cheese is bubbly. Serve warm.
- Refrigerate leftovers within 2 hours.
Nutrition Facts : ServingSize 1/2 enchilada (139 grams), Calories 180 calories, Fat 7 grams, SaturatedFat 3 grams, Cholesterol 10 milligrams, Sodium 290 milligrams, Fiber 2 grams, Protein 9 grams, Carbohydrate 20 grams
YUMMY BLACK BEAN AND SPINACH ENCHILADA
Make and share this Yummy Black Bean and Spinach Enchilada recipe from Food.com.
Provided by Lunarbean
Categories One Dish Meal
Time 30m
Yield 8 tortillas, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In large skillet, cook onion and red pepper in oil, until just softened .
- Add garlic, and cook 1 minute.
- Add spinach, and cook until wilted.
- Add black beans, rice, and fajita mix. (If you like spicier, add the whole package.) Stir all together.
- Add 1/2 cup cheese and stir until melted.
- Heat oven to 375F.
- In large glass baking dish, spread 1 cup of salsa.
- Place bean mix on tortillas, and roll. Place in glass dish, rolled side down.
- Spread remainder of salsa on top.
- Sprinkle last 1/2 cup of cheese on top.
- Cover dish with foil and bake for 20-25 minutes until cheese is melted.
Nutrition Facts : Calories 495.4, Fat 13.4, SaturatedFat 7.4, Cholesterol 34.6, Sodium 1046.7, Carbohydrate 73.6, Fiber 12.2, Sugar 6.9, Protein 23.2
BLACK BEAN AND SPINACH ENCHILADAS
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
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
Tips:
- For a spicier enchilada, add a chopped jalapeño pepper to the black bean and spinach mixture.
- If you don't have any enchilada sauce on hand, you can substitute a can of tomato sauce or salsa.
- To make the enchiladas ahead of time, assemble them and then cover them with plastic wrap and refrigerate for up to 24 hours. When you're ready to serve, bake them according to the recipe instructions.
- For a healthier version of this recipe, use whole-wheat tortillas and low-fat cheese.
- Serve the enchiladas with your favorite toppings, such as sour cream, guacamole, salsa, or shredded lettuce.
Conclusion:
These black bean and spinach enchiladas are a delicious and easy meal that can be enjoyed by people of all ages. They are perfect for a weeknight dinner or a casual get-together with friends. With their combination of flavorful ingredients and simple preparation, these enchiladas are sure to be a hit.
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