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Spinach & Black Bean Enchiladas

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Yum…enchiladas…maybe our favorite dish at the Mexican restaurant. This recipe combines healthful spinach and black beans. It also stores well and allows for healthy lunches.
(I just noticed that this recipe has no picture…I guess next time I make it, I will have to take a picture)
(Adapted from American Heart Association)

Ingredients:
Several quarts of water
8 cups fresh spinach leaves, stemmed (1 pound)*
Vegetable oil spray, if needed
1 (15-ounce) can black beans, drained and rinsed
2 cups low-sodium salsa, divided
1 teaspoon ground cumin
¼ teaspoon chili powder
14 (6-inch corn) tortillas**
4 ounces shredded nonfat or low-fat Monterey Jack cheese (about 1 cup)
2 Italian plum tomatoes, diced
2 green onions, thinly sliced

* Substitute 1 (10-ounce) package of no-salt-added frozen spinach. Defrost spinach and drain completely, then continue with the recipe.
** Heat tortilla one at a time for approx. 30 seconds in microwave to prevent from breaking when rolling. Or place in hot non-stick pan and flip quickly.

Preparation
1. In a large pot, bring water to a boil over high heat. While water heats, thoroughly rinse spinach. Add spinach to boiling water and cook for 1 minute. Remove with a slotted spoon and drain well in a colander. Press out as much liquid as possible with the back of a large spoon.

2. Preheat oven to 350 F. Spray the casserole dish with vegetable oil spray and set aside. In a medium bowl, combine spinach, black beans, 1 cup of salsa, ½ teaspoon of cumin, and chili powder. Spoon mixture down the middle of one tortilla. Roll the tortilla around the filling and place it seam down in prepared casserole dish. Repeat process with remaining tortillas.

3. Combine remaining 1 cup salsa, tomatoes, and cumin; pour over tortillas. Bake, uncovered, at 350°F for 25 to 30 min. or until thoroughly heated. Sprinkle with shredded cheese, and let stand for 2 min. Place ½ cup lettuce on each individual serving plate. Arrange 2 enchiladas over lettuce on each plate. Top each serving with one tablespoon sour cream.

Tip: This dish freezes well. After rolling the enchiladas, place them in a container and cover tightly with foil or put them in an airtight plastic freezer bag. Increase baking time to 35 to 40 minutes.

Healthful benefits:
* Spinach is a good source of beta carotene, vitamin C, iron, calcium, folate, potassium, and fiber.
* Black beans are rich in protein.
* Corn tortillas are healthier than flour tortillas. Corn tortillas have fewer calories, less fat (also less saturated fats), less sugar, and less sodium than flour tortillas. In addition, corn tortillas have more fiber and magnesium than flour tortillas.

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One thought on “Spinach & Black Bean Enchiladas

  1. Pingback: Homemade enchilada sauce | Claudia and Hans Make Stuff

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