Black Bean and Spinach Enchiladas

Recipe by Chef #222288
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READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat your oven to 375.
  • In a large pan or skillet, thaw the frozen spinach over medium high heat.
  • When completely thawed, add black beans and pepper.
  • Add cream cheese to the skillet and work with it to combine the ingredients.
  • Add cheddar, stirring to help it melt and combine. Remove from heat.
  • Divide the mixture into the center of the six tortillas, folding both ends over and rolling to the center.
  • Pour one can of the enchilada sauce in the bottom of a 9 by 13 glass baking pan.
  • Arrange the enchiladas in the pan, pour the remaining can of sauce over them and top with more shredded cheddar to garnish.
  • Bake approximately 15-20 minutes, until sauces is bubbling and cheddar garnish is browned slightly.
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