Spinach and Black Bean Enchiladas

Ingredients

• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can black beans, drained and rinsed
• 2 cups fresh spinach, chopped
• 1 cup shredded Monterey Jack cheese
• 1/2 cup grated cheddar cheese
• 8-10 corn tortillas
• 1 can enchilada sauce

Method

1. 1Sauté the diced onion and minced garlic in a large skillet over medium heat until translucent, about 5 minutes.
2. 2Add the chopped spinach to the skillet and cook, stirring frequently, until wilted, about 2-3 minutes.
3. 3In a large bowl, combine the cooked black beans, wilted spinach, and 1/2 cup of the shredded Monterey Jack cheese, stirring to combine.
4. 4Dip each tortilla in the enchilada sauce to coat, then fill with the black bean and spinach mixture, and roll up tightly.
5. 5Place the rolled tortillas seam-side down in a baking dish, pouring the remaining enchilada sauce over the top and sprinkling with the remaining cheese.
6. 6Cover the dish with aluminum foil and bake in a preheated oven at 375°F for 20 minutes, then remove the foil and continue baking for an additional 10-15 minutes, until the cheese is melted and bubbly.
7. 7Remove the enchiladas from the oven and let them cool for a few minutes before serving, garnished with chopped fresh cilantro or scallions if desired.
8. 8Serve the enchiladas hot, straight from the baking dish, and enjoy the oozy, cheesy goodness that comes with each bite.

Nutrition per serving