Yummy Black Bean and Spinach Enchilada

READY IN: 30mins
Recipe by Lunarbean

I had leftovers in my fridge one day... Even my kids liked it!

Top Review by smellyvegetarian

Yummy is right! And hearty, too--this is a great meatless meal to serve to vegetarians and skeptical carnivores. I only used 1/2 c cheese in the filling and didn't top with more as I ran out, but I imagine they would be even yummier with more cheese (maybe cottage cheese in the filling and cheddar on top?). I got 8 enchiladas using 8 inch wheat tortillas and 1/2 c filling in each, and as I said before they were quite filling. A dollop of homemade guacamole on top really pushed them over the top, so do try that if you are able! Thanks for posting! Made for PARTY 2010.

Ingredients Nutrition

Directions

  1. In large skillet, cook onion and red pepper in oil, until just softened .
  2. Add garlic, and cook 1 minute.
  3. Add spinach, and cook until wilted.
  4. Add black beans, rice, and fajita mix. (If you like spicier, add the whole package.) Stir all together.
  5. Add 1/2 cup cheese and stir until melted.
  6. Heat oven to 375F.
  7. In large glass baking dish, spread 1 cup of salsa.
  8. Place bean mix on tortillas, and roll. Place in glass dish, rolled side down.
  9. Spread remainder of salsa on top.
  10. Sprinkle last 1/2 cup of cheese on top.
  11. Cover dish with foil and bake for 20-25 minutes until cheese is melted.

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