Black Bean–Corn Enchiladas
5 servings (2 enchiladas each)
Ingredients
ENCHILADAS
- 1 tablespoon vegetable oil
- 11 ⁄2 cups frozen whole kernel corn
- 2 cloves garlic finely chopped
- 2 cups packed fresh spinach leaves
- 1 can 15 oz black beans, drained, rinsed
- 1 teaspoon ground cumin
- 2 cups shredded taco-seasoned cheese blend 8 oz
- 2 cans 10 oz each enchilada sauce
- 1 package 8.2 oz flour tortillas for soft tacos & fajitas (10 tortillas; 6 inch) or 10 corn tortillas (6 inch)
GARNISHES, IF DESIRED
- Sliced green onions
- Finely chopped fresh cilantro
- Sour cream
Instructions
- Heat oven to 375°F.
- Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
- In 12-inch skillet, heat oil over medium-high heat.
- Add corn and garlic; cook 3 minutes.
- Stir in spinach and beans; sprinkle with cumin.
- Cook 3 minutes longer, stirring constantly, until spinach wilts.
- Remove from heat; cool slightly.
- Stir in 11⁄2 cups cheese.
- Pour 1 can of the enchilada sauce into baking dish.
- Spoon scant 1⁄2 cup filling onto each tortilla.
- Roll up each tightly; place seam side down in baking dish.
- Pour remaining can of enchilada sauce over top.
- Sprinkle with remaining 1⁄2 cup cheese.
- Bake uncovered 20 minutes or until thoroughly heated and cheese is melted.
- Garnish with onions, cilantro and sour cream.
Notes / Tips / Wine Advice:
Leftover enchiladas? Bring a few to work to reheat for a quick, homemade lunch. Store cooled enchiladas in a resealable plastic bag in the refrigerator. To reheat, simply move to a plate and microwave until hot.
Nutritional Information
Calories: 460 kcal
