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Spinach and Black Bean Enchiladas

NotesVideo Kids Can!

Recipe Notes

  • Try corn tortillas instead of whole wheat flour tortillas.
  • Serve enchiladas with your favorite hot sauce or salsa.
  • Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
  • 1 cup corn (canned and drained, frozen, or fresh cooked).

Make your own enchilada sauce!

¼ cup tomato paste
¼ cup flour
2 teaspoons cumin
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon chili powder
1/8 teaspoon pepper
3 cups low sodium vegetable broth

  1. Combine tomato paste, flour, cumin, garlic powder, onion powder, chili powder and pepper in a saucepan and cook for 1 to 2 minutes, stirring constantly.
  2. Add vegetable broth and bring to a boil. Reduce heat to low and simmer for 6 to 8 minutes, or until slightly thickened.
  3. Refrigerate leftovers within 2 hours.

Depending on their skills, show kids how to:

  • Grate cheese
  • Fill tortillas
  • Spirnkle cheese on top of enchiladas
Kid friendly

Ingredients

1 package
(10 ounces) frozen spinach, thawed
1 can
(15 ounces) black beans, drained and rinsed
1 1⁄2 cups
corn (thawed from frozen or canned and drained)
3
green onions, thinly sliced
1⁄3 cup
chopped cilantro
2 cups
shredded mozzarella cheese
1 can
(28 ounces) enchilada sauce (about 3 cups) (see notes)
8
whole wheat flour tortillas (7"-8")

Directions

  1. Preheat oven to 375 degrees. 
  2. Drain all excess moisture from thawed 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 dish, and add a small amount enchilada sauce to coat the bottom.
  5. Fill tortillas with spinach mixture.  Roll up tightly and place seam side down in the baking dish.
  6. Pour remaining sauce over the enchiladas and sprinkle remaining ½ cup of cheese on top.
  7. Bake for 20 minutes, or until enchiladas are heated through and cheese is bubbly.  Serve warm.
  8. Refrigerate leftovers within 2 hours.

Notes

  • Try corn tortillas instead of whole wheat flour tortillas.
  • Serve enchiladas with your favorite hot sauce or salsa.
  • Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
  • 1 cup corn (canned and drained, frozen, or fresh cooked).

Make your own enchilada sauce!

¼ cup tomato paste
¼ cup flour
2 teaspoons cumin
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon chili powder
1/8 teaspoon pepper
3 cups low sodium vegetable broth

  1. Combine tomato paste, flour, cumin, garlic powder, onion powder, chili powder and pepper in a saucepan and cook for 1 to 2 minutes, stirring constantly.
  2. Add vegetable broth and bring to a boil. Reduce heat to low and simmer for 6 to 8 minutes, or until slightly thickened.
  3. Refrigerate leftovers within 2 hours.
Photo of Spinach and Black Bean Enchiladas
Prep time: 15 minutes
Cooking time: 20 minutes
Makes: 8 enchiladas
Nutrition Facts: View Label
Last updated: 10/02/20

2 Comments for "Spinach and Black Bean Enchiladas"

These are so simple but make a great vegetarian option for enchiladas!

This was such a sweet, simple, and comforting dish! Perfect on a cool summer evening if you're craving something a little more hearty.

There is a corn allergy in my household so we went without--but fresh spinach, black beans, cheese, and enchilada sauce are a killer combination. I found that a 5oz container of fresh spinach was the perfect amount as a substitute for the 10oz of frozen! It cooks down in the oven, just not all the way as the frozen would have. Depending on what you have in your kitchen and your spinach preferences, it's delicious either way :)