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Black Bean Spinach Enchiladas

September 21, 2013

1 Black Bean Spinach Enchiladas (1)

1 Black Bean  Spinach Enchiladas (19)

SAUCE

1 can chicken broth, divided

1/4 cup flour

Mix 1/2 cup of chicken broth with the flour until all the lumps are gone (like you would when making gravy).  Set aside.

1 Black Bean Spinach Enchiladas (3)

1 can beef broth

1/4 cup tomato paste

2 tsp. cumin

1/4 tsp. garlic granules

1/4 tsp. onion powder

1/4 tsp. chili powder

1/4 tsp. salt

1/4 tsp. pepper

In a skillet, mix the remainder of the chicken broth with the beef broth, tomato paste, cumin, garlic granules, onion powder, chili powder, salt and pepper.

Bring to a boil.

1 Black Bean Spinach Enchiladas (2)

Add the broth/flour mixture, stirring constantly until smooth.

1 Black Bean Spinach Enchiladas (4)

Whisk and simmer until smooth and slightly thicker.   Set aside in a bowl.

1 Black Bean Spinach Enchiladas (5)

Preheat oven to 375 degrees.

ENCHILADAS

1 T. olive oil

6 oz. fresh baby spinach

Note:  I would chop the spinach slightly so it distributes throughout the enchiladas more. You can either do this before sauteing or after. This is not shown in the pictures.

In the same skillet, heat the olive oil and quick saute the spinach over medium heat for 1 -2 minutes until slightly wilted.

1 Black Bean  Spinach Enchiladas (23)

1 Black Bean Spinach Enchiladas (7)

1 – 15 oz. can black beans, rinsed and drained

1 – 11 oz. can corn, drained (canned or frozen) (I like using the white shoepeg corn)

3 green onions, thinly sliced

1/3 cup cilantro, chopped

2 tsp. cumin (yes – this is an additional 2 tsp. of cumin)

3 cup shredded 3 cheese blend,  divided

In a large bowl, combine the black beans, corn,  green onions, cilantro, cumin and 2 cups of the cheese.

NOTE:  I drained the corn and then laid it out on a paper towel and blotted the rest of the liquid off of it to keep the enchiladas from getting soggy.

1 Black Bean Spinach Enchiladas (6)

1 Black Bean  Spinach Enchiladas (24)

Lightly spray a 9 x 13 baking dish and pour a small amount of the sauce to coat the bottom.

1 Black Bean  Spinach Enchiladas (25)

As you can see from this picture above, I was making the full recipe but dividing it in half – one to eat now, one to freeze for later.

8 tortillas, whole wheat or flour

Lay 8 tortillas out on the counter and divide filling evenly.   Roll up tightly and place seam side down in the baking dish.

FREEZE AHEAD:  Assemble enchiladas – Do not add cheese or sauce on top. Cover with Seran wrap or Press and Seal.   Place cheese and sauce in separate freezer bags. Put on top of covered enchiladas – cover entire pan with foil.

1 Black Bean  Spinach Enchiladas (26)

Pour remaining sauce over the enchiladas, coating evenly.

1 Black Bean Spinach Enchiladas (8)

Sprinkle 1 cup cheese on top.

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Bake about 20 – 25 minutes until hot and bubbly.

1 Black Bean  Spinach Enchiladas (28)

 

FREEZE AHEAD:  On serving day:  Thaw sauce – pour over frozen enchiladas.  Sprinkle cheese on top.

Bake at 400 degrees covered for 30 minutes and then uncovered for 15 minutes.

WEIGHT WATCHERS:  Entire recipe without the tortillas is 32 PointsPlus.  Figure in the additional points for your individual tortillas.

 

 

FULL RECIPE WITHOUT PICTURES —

BLACK BEAN SPINACH ENCHILADAS

SAUCE

1 can chicken broth, divided

1/4 cup flour

Mix 1/2 cup of broth with the flour until all the lumps are gone (like you would when making gravy).

1 can beef broth

1/4 cup tomato paste

2 tsp. cumin

1/4 tsp. garlic

1/4 tsp. onion powder

1/4 tsp. chili powder

salt

pepper

In a skillet, mix the remainder of the broth with the tomato paste, cumin, garlic powder, onion powder and chili powder.

Optional – Season with salt and pepper.

Bring to a boil.

Add the broth/flour mixture, stirring constantly until smooth.  Set aside.

Preheat oven to 375 degrees.

ENCHILADAS

2 T. olive oil

6 oz. fresh baby spinach

In the same skillet, heat the olive oil and quick saute the spinach over medium heat for 1 -2 minutes until slightly wilted.

1 – 15 oz. can black beans, rinsed and drained

1 1/2 cups corn, drained (canned or frozen)

6 green onions, thinly sliced

1/3 cup cilantro, chopped

2 tsp. cumin

3 cup shredded 3 cheese blend,  divided

In a large bowl, combine the black beans, corn,  green onions, cilantro, cumin and 2 cups of the cheese.

Lightly spray a 9 x 13 baking dish and pour a small amount of the sauce to coat the bottom.

8 tortillas, whole wheat or flour

Generously fill tortillas with mixture, roll up tightly with ends tucked in.  Place seam side down in dish.

FREEZE AHEAD:  Assemble enchiladas – Do not add cheese or sauce on top. Cover with Seran wrap or Press and Seal.   Place cheese and sauce in separate freezer bags. Put on top of covered enchiladas – cover entire pan with foil.

Pour remaining sauce over the enchiladas, coating evenly.

Sprinkle 1 cup cheese on top.

Bake about 20 – 25 minutes until hot and bubbly.

Garnish with cilantro and/or green onions. Serve with salsa.

FREEZE AHEAD:  On serving day:  Thaw sauce – pour over frozen enchiladas.  Sprinkle cheese on top.

Bake at 400 degrees covered for 30 minutes and then uncovered for 15 minutes.

 

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