Wednesday, November 2, 2011

Spinach and Black Bean Enchiladas

Spinach and Black Bean Enchiladas

It's not often that I make a vegetarian meal that Jeremy likes more than a meat laden meal, but this just happens to be one of his favorite dinners.  I always make the sauce according to this beef enchilada recipe, but you could use stuff straight from the can if you prefer.

-1 (28 oz) can enchilada sauce (or "homemade" sauce from the link above), divided
-10 tortillas (I like the Aztec whole wheat, as they aren't grainy like other whole wheat tortillas)
-2 cups frozen corn, thawed
-1 (15 oz.) can black beans, rinsed and drained
-1 (16 oz.) package frozen chopped spinach, thawed and squeezed dry
-2 cups cheddar cheese, shredded, divided
-3 cloves garlic, minced
-1 (4 oz.) can diced green chiles
-1 tsp. ground cumin
-½ tsp. chili powder
-1 tsp. salt
-½ tsp. pepper
-¼ tsp. cayenne pepper
-chopped green onions and cilantro for garnish

In a large bowl, combine everything but 1/2 c of the cheese, the enchilada sauce, and tortillas. Mix well to blend.  Place 1/2 c of the enchilada sauce in the bottom of a 13x9 pan.  Place 1/4 c of the filling in the tortilla, roll up, and place in the pan, seam side down.  Repeat with the remaining filling/ tortillas.  Pour the remaining enchilada sauce over the pan.  Sprinkle with the remaining cheese.  Bake at 375 for 30 minutes.  Top with green onions and cilantro, and serve with salsa, guacamole, and sour cream.

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