Have I mentioned that I am always changing up recipes? Well, it’s true. This time I changed up my own recipe…the one for Black Bean Enchiladas. It was yummy, though.
Black Bean and Spinach Enchiladas
- 1 medium onion, chopped
- 1 tbsp olive oil
- 1/2 of a (16 oz) bag of frozen sweet corn
- 3/4 cup salsa
- 3 cans black beans, drained and rinsed
- 2 pkgs frozen chopped spinach, thawed, and squeezed dry
- 2 (10 oz) can green enchilada sauce
- 24 corn tortillas
- Spray 2-11 x 7-inch baking dish with cooking spray. In a 10-inch skillet, heat oil over medium heat. Add onion and cumin; cook and stir 4 to 5 minutes or until onion is tender. Stir in corn, salsa, beans, and spinach. Remove from heat.
- On microwaveable plate, stack tortillas and cover with paper towel. Microwave on high 1 minute to soften. Place 1/4 cup bean mixture along center of each tortilla. Roll up tightly and place seam side down in baking dish; spoon remaining bean mixture on top. Pour enchilada sauce over enchiladas, spreading to coat all tortillas.
- Bake in preheated 350 degree oven 25 to 30 minutes or until sauce is bubbly around edges. Garnish with toppings of your choice (olives, avocado, tomato). OR Freeze now. Do not thaw and then cook. Cover with foil and freeze. Bake from frozen in preheated 350 degree oven for 45 minutes. Remove foil and cook until sauce is bubbly around edges, 10-15 minutes.
*This actually makes enough for 2 pans of enchiladas. Cook one now and freeze the other one for later. You will be thankful when life is crazy and you need something for dinner ASAP.
