Tuesday, August 20, 2019

BLACK BEAN, SPINACH, AND CORN ENCHILADAS

These Black Bean, Spinach, and Corn Enchiladas are considered one of my favourite things. They are so easy (perfect for a hectic weeknight) and highly delicious. Once while I was in college, I made those for a staff of friends. When considered one of my additional carnivorous chums heard that I was making vegetarian enchiladas, he hesitated and stated “I’ll maybe should prepare dinner a few floor pork to wear best of those.” But then he tried them and decided that they had been so nice they didn’t desire any floor beef. Now that’s a praise to a vegetarian dish if I’ve ever heard one!


BLACK BEAN, SPINACH, AND CORN ENCHILADAS


Also, If you've got any leftover filling which you simply can’t stuff into the enchiladas, shop it! You can use it as an impressive quesadilla for tomorrow’s lunch – you simply desire plop it on a tortilla and upload a bit additional cheese so that the beans and corn get firmly glued to the tortilla with tacky goodness!

Black Bean, Spinach, and Corn Enchiladas are a delicious and quickly vegetarian meal. They're full of taste or even meat-lovers love them! Black Bean, Spinach, and Corn Enchiladas are a delicious and quickly vegetarian meal. They're full of taste or even meat-lovers love them! 
5.0 from 2 reviews

BLACK BEAN, SPINACH, AND CORN ENCHILADAS


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PREP TIME
15 mins
COOK TIME
20 mins
TOTAL TIME
35 mins

Serves: Serves 4



INGREDIENTS


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 child spinach
• 6 inexperienced onions, thinly sliced (white and inexperienced parts)
• ⅓ cup cilantro, chopped
• 1 clove garlic, minced
• 2 teaspoons cumin
• 3 cups shredded cheese mix (Monterrey jack, etc.), divided
• 8 enormous flour tortillas

INSTRUCTIONS

Preheat the oven to 350 and grease a enormous baking dish.

To Make The Sauce: In a medium bowl, mix collectively the tomato sauce, olive oil, garlic, chili powder, cumin, and salt. Set aside.

To Make The Enchilada Filling: Place a medium skillet over medium warmth with a drizzle of oil. When the oil is hot, upload the spinach and cook, stirring occasionally, till wilted. In a enormous bowl, combine the black beans, corn, spinach, inexperienced onions, cilantro, garlic, cumin, and 2 cups of shredded cheese.

To Assemble The Enchiladas: Pour half of the enchilada sauce within the bottom of the baking dish, For every enchilada, vicinity the enchilada filling within the middle of every the middle of every tortilla, roll the tortilla up, and vicinity it within the baking dish. Once the enchiladas are all lined up within the baking dish, pour the relaxation of the enchilada sauce over the. Sprinkle with the ultimate cup of shredded cheese. Place within the oven and bake for 20 minutes.source