These are delicious, easy to make, healthy, AND the recipe makes enough for 10 flour tortilla enchiladas! They are great for leftovers and I usually make 1/2 the recipe for a night's meal, and store the other half in the freezer for a future "oh shoot what are we going to make for dinner?" dinner!
15 oz. can black beans, rinsed and drained
1 1/2 cup corn (frozen and thawed)
6 oz. fresh baby spinach
6 green onions, thinly sliced
1/3 cup cilantro, chopped
2 tsp. cumin
3 cups shredded cheese (I use colby jack)
10 flour tortillas
10 oz red enchilada sauce
1) Saute the spinach. I like to use a combo of olive oil and butter, with minced garlic. Once the garlic starts to cook slightly in the skillet, I add the spinach and saute until slightly wilted. Set aside.
2) In a large bowl, combine beans, corn, spinach, onions, cilantro, cumin, and TWO cups cheese.
3) Preheat oven to 375. Spray 13x9 inch pan with nonstick cooking spray. Cover the bottom with enchilada sauce, but not too much!
4) Roll the bean mixture (tightly) into the tortillas, folding edges in (just like a burrito.) Place them seam side down in the pan. Now, this is where I make 5 for the evening (and leftovers!) and then wrap 5 in clear plastic wrap and freeze them for those nights that you need a quick dinner.
5) Pour remaining enchilada sauce over tortillas, and drizzle with remaining cup of cheese.
(Please notice our adorable personalized baking dish from Aunt Nancy! "Jackson" on one side, and "est. 5-4-13" on the other... very thoughtful and such a special dish to cook with.)
6) Cook for 20 minutes and garnish with cilantro and green onions if you'd like!
P.S. sour cream is an excellent addition to this dish... however, I realize I used the term "healthy" when describing these enchiladas... so, scratch that.
P.S.S. Just use a little dollop of sour cream ;)
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