Easy, Cheesy Spinach & Black Bean Enchiladas

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Hello, my name is Katie and I am addicted to Mexican food. I’m not joking…I could eat it 5 days a week. I have been wanting something a little different though. And in my efforts to sneak more veggies into our toddler’s diet, these seemed like a great idea!

They seriously came together in minutes and had so much bang for your buck as far as taste is concerned! You could add some shredded chicken to up the protein, or sub wheat tortillas to make it a bit more healthy. I was working with what I had on hand. 🙂 I took the original recipe (here) and modified it to work for our family!,

Spinach & Black Bean Enchiladas

Servings: 5-6
Time: 30 mins
Difficulty: easy
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Ingredients:

Sauce:

2 Tablespoons olive oil
2 Tablespoons flour
1 cup chicken broth
1 cup salsa verde (I bought mild in a jar, but you could use hot or be fancy and make your own!)
1/2 cup Greek yogurt
1/4 cup cilantro, chopped

Filling:

1 TBSP olive oil
1 can black beans, drained and rinsed
1 can corn, drained
8-10 oz. fresh spinach (I actually added a few extra handfuls because I wasn’t using chicken)
6 green onions, chopped
1/3 cup cilantro, chopped
1 Tablespoon cumin
8–10 large tortillas
1 1/2 cups Cheddar or Fiesta Blend cheese.

Instructions:

Preheat Oven to 375.
Spray a 9×13 dish with cooking spray.
Heat 2TBSP olive oil over medium heat in a small sauce pan. Add the flour and cook for about a minute, stirring constantly. Add your broth and simmer until it thickens. Remove from heat. Stir in the Greek yogurt, salsa verde and cilantro and set aside.
In a pan, heat the remaining TBSP olive oil and cook your spinach until wilted.
Combine the corn, beans, onion, cumin, spinach and 1/2 cup of cheese and mix well.
Pour enough sauce in the greased dish to cover the bottom.
Fill each tortilla, roll and place tightly in your dish. I was able to fit 10 enchiladas in a 9×13 pan.
Pour the remaining sauce over the enchiladas and top with another cup of cheese (or get crazy with it…its up to you!)
Bake for about 20 minutes, until your sauce is bubbling and your cheese is golden and crispy.
Let them stand for a few minutes before serving.

These were a legit plate licker!! The toddler even approved, with all of that veggie! And they were excellent reheated for lunch the following day.

Have you tried these?? Let me know in the comments!

Spinach & Black Bean Enchiladas

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