GO MEATLESS!: Black Bean and Spinach enchiladas...easy dinner! :)
Black Bean and Spinach Enchiladas Recipe
Yields: 6 servings | Serving Size: 2 enchiladas|Calories: 458| Total Fat: 14 g | Saturated Fat: 4 g | Trans Fat: 0 g | Cholesterol: 8 mg | Sodium: 531 mg | Carbohydrates: 68 g | Dietary Fiber: 16 g | Sugars: 5 g | Protein: 20 g | SmartPoints: 14
- 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
- 1 tablespoon olive oil
- 1 onion, diced
- 1 clove garlic, minced
- 4 cups baby spinach
- 1 15-ounce can black beans, 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
- 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.
Video: Black Bean And Spinach Enchilada Recipe/ How to Make Enchiladas
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