Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, spinach & black bean enchiladas. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Spinach & Black Bean Enchiladas is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Spinach & Black Bean Enchiladas is something that I have loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can have spinach & black bean enchiladas using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Spinach & Black Bean Enchiladas:

1. Take 15 oz can black beans
2. Make ready 1 1/2 cup frozen corn kernals, thawed
3. Get 6 oz fresh baby spinach
4. Take 1/3 cup green onions, chopped
5. Prepare 1/3 cup cilantro, chopped
6. Prepare 2 tsp cumin
7. Take 8 whole wheat tortillas
8. Get 20 oz enchilada sauce (or use 28oz can)
9. Make ready 3 cup shredded cheese blend (cheddar, pepper jack, etc.)

Instructions to make Spinach & Black Bean Enchiladas:

1. Preheat oven to 375.
2. Saute the spinach in a bit of olive oil over medium heat for 2-3 minutes until slightly wilted.
3. In a large bowl, combine beans, 2 cups cheese, spinach, corn, green onions, cumin, and cilantro.
4. Lightly spray a 9x13 inch baking dish w/ cooking spray, and pour a small amount of the sauce to coat the bottom.
5. Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish. (May need to warm tortillas in the pre-heating oven a bit to make them more pliable; wrap them in foil and place in oven for 2 min.)
6. Pour remaining sauce over the enchiladas, coating evenly. Sprinkle 1 cup cheese on top. - Bake about 20 minutes, and garnish with additional cilantro and/or green onions if desired.

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