Easy Enchiladas with Black Beans & Spinach
Easy enchiladas with black beans and spinach – no pre-cooking required! Just mix, roll, and bake.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 10 enchiladas 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
For the Filling
- 1 (10-oz) package frozen spinach, thawed (see note)
- 1 (15-oz) can black beans, drained and rinsed
- Zest from 1 lime
- 1 tsp kosher salt
- 4 ounces Monterrey jack cheese, shredded
For the Sauce
- 2 (15-oz) cans tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- Juice of 1 lime
Everything Else
- 10 (7-inch) corn tortillas
- 4 ounces Monterey jack cheese, shredded
- Chopped cilantro, for garnish
- Slice green onions, for garnish
- Sliced avocado, for garnish
Instructions
- Preheat the oven to 375°F.
- To make the filling, combine the spinach, black beans, lime zest, salt and cheese in a large bowl.
- To make the sauce, combine the tomato sauce, chili powder, onion and garlic powders, oregano, salt and lime juice in a medium-sized bowl.
- To assemble the enchiladas first warm the corn tortillas in the microwave for about 30 seconds. This will prevent them from tearing as you roll the enchiladas.
- Coat the bottom of a 9×13 baking dish with one cup of the sauce. Add half of a cup of the sauce to the filling and stir to combine.
- Scoop about a quarter cup of the filling onto a tortilla. Roll it up and place it in the baking dish. Repeat with remaining tortillas.
- Pour the remaining sauce over the top of the enchiladas. Sprinkle the grated cheese over the top.
- Cover the baking dish with tin foil and bake the enchiladas 30 minutes. Remove the foil and bake them for 10 minutes or until hot and bubbly. Remove them from the oven and let them stand for a few minutes before serving. Garnish with the cilantro, green onions, and avocado or your favorite toppings.
Notes
To thaw the spinach, pop it in the microwave and, using the defrost setting, nuke it until it is easily broken apart. Place the thawed spinach in a clean kitchen towel and roll it up. Squeeze the towel over the sink until all of the liquid is removed. Give it a few really good squeezes otherwise, the excess liquid will make your enchiladas watery.
Nutrition
- Serving Size: 1 enchilada
- Calories: 208
- Sugar: 3.7g
- Fat: 8.2g
- Carbohydrates: 24.8g
- Fiber: 6.8g
- Protein: 11.5g
