Oregon State University OREGON STATE UNIVERSITY

Enchiladas de Espinacas y Frijoles Negros

Foto de Enchiladas de Espinacas y Frijoles Negros
Tiempo de preparación: 15 minutos
Tiempo para cocinar: 20 minutos
Rinde: 8 enchiladas
Datos de Nutrición: View Label(s)

Notas de la Receta

  • Try corn tortillas instead of whole wheat tortillas.
  • Serve the enchiladas with their hot sauce or favorite salsa.
  • 1 cup of corn (canned and drained, frozen or freshly cooked).
chico aprobado

Ingredientes

1 paquete
(10 onzas) de espinacas congeladas, descongeladas
1 lata
(15 onzas) de frijoles negros, escurridos y enjuagados
1 1⁄2 taza
de elote (descongelado desde congelado o enlatado y escurrido))
3
cebollines, en rebanadas finas
1⁄3 de taza
de cilantro picada
2 tazas
de queso mozzarella bajo en grasa rallado
1 lata
(28 onzas) de salsa para enchiladas (aproximadamente 3 tazas)
8
tortillas de harina integrales (7”-8”)

Preparación

  1. Preheat the oven to 375 degrees F. 
  2. Drain all excess moisture from the defrosted spinach.
  3. In a large bowl, combine spinach, beans, corn, green onions, cilantro and 1 ½ cups of cheese.
  4. Lightly spray a 9x13 inch baking sheet, and add a small amount of enchilada sauce to cover the bottom of the container.
  5. Fill the tortillas with the spinach mixture. Roll the tortilla and place it with the edge down on the baking sheet.
  6. Pour the remaining sauce over the enchiladas and sprinkle ½ cup of remaining cheese on top.
  7. Cook in the oven for 20 minutes, or until the enchiladas are fully cooked and the cheese bubbles. Serve hot.
  8. Refrigerate what's inside within the next 2 hours.

Notas

  • Try corn tortillas instead of whole wheat tortillas.
  • Serve the enchiladas with their hot sauce or favorite salsa.
  • 1 cup of corn (canned and drained, frozen or freshly cooked).
Última actualización: 09/19/18

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