Black Bean, Spinach, and Corn Enchiladas

Black Bean, Spinach, and Corn Enchiladas are a delicious and quick vegetarian meal. They're packed with flavor and even meat-lovers love them!

For The Sauce:
• 2 cups tomato sauce
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 2 tablespoons chili powder
• 1½ teaspoon cumin
• 1 teaspoon salt
For The Enchiladas:
• 15 oz can black beans, drained
• 1½ cups yellow corn
• 6 oz baby spinach
• 6 green onions, thinly sliced (white and green parts)
• ⅓ cup cilantro, chopped
• 1 clove garlic, minced
• 2 teaspoons cumin
• 3 cups shredded cheese blend (Monterrey jack, etc.), divided
• 8 large flour tortillas
Preheat the oven to 350 and grease a large baking dish.
To Make The Sauce: In a medium bowl, mix together the tomato sauce, olive oil, garlic, chili powder, cumin, and salt. Set aside.
To Make The Enchilada Filling: Place a medium skillet over medium heat with a drizzle of oil. When the oil is hot, add the spinach and cook, stirring occasionally, until wilted. In a large bowl, combine the black beans, corn, spinach, green onions, cilantro, garlic, cumin, and 2 cups of shredded cheese.

full instruction :

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