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    You are in: Home / Recipes / Black Bean and Spinach Enchiladas in Jalapeno Cream Sauce Recipe
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    Black Bean and Spinach Enchiladas in Jalapeno Cream Sauce

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Friends & Foodies's Note:

    Black Beans and Spinach wrapped in tortilla and smothered in roasted jalapeno cream sauce

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    Ingredients:

    Serves: 4

    Yield:

    enchila ...

    Units: US | Metric

    Directions:

    1. 1
      Place the spinach into a microwaveable bowl, and heat on full until lightly wilted (mine took 50 seconds). Set aside to cool.
    2. 2
      Chop the spring onions into 1/2cm rounds, and combine with the drained black beans, chopped coriander, and half of the grated cheese.
    3. 3
      When the spinach is cool enough to handle, squeeze out any excess liquid, and add this to the filling mixture. Mix well.
    4. 4
      To make the sauce, melt the butter in a large saucepan. Whisk in the flour until lightly browned, about 1-2 minutes. Gradually whisk in the chicken stock and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in the sour cream. Add the jalapeños and garlic powder and simmer unitl the sauce has thickened, about 2 minutes; season with salt and pepper, to taste. Remove from heat and stir in the cilantro.
    5. 5
      To assemble the enchiladas, lay the tortilla on a flat surface and spoon 1/3 cup of the bean mixture in the center; sprinkle with cheese. Roll the tortilla and place seam side down onto prepared baking dish coated with 1/2 of the jalapeno cream sauce,. Repeat with remaining tortillas and bean mixture.
    6. 6
      Pour remainder of the jalapeño cream sauce evenly over the top. Place into oven and bake, covered, until lightly golden and bubbly, about 20 minutes.
    7. 7
      Serve immediately.

    Ratings & Reviews:

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    Nutritional Facts for Black Bean and Spinach Enchiladas in Jalapeno Cream Sauce

    Serving Size: 1 (295 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 584.6
     
    Calories from Fat 251
    43%
    Total Fat 27.9 g
    43%
    Saturated Fat 15.2 g
    76%
    Cholesterol 63.9 mg
    21%
    Sodium 634.4 mg
    26%
    Total Carbohydrate 62.3 g
    20%
    Dietary Fiber 12.0 g
    48%
    Sugars 3.7 g
    15%
    Protein 22.7 g
    45%

    The following items or measurements are not included:

    vegetable broth

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