Black Bean Enchiladas

INGREDIENTS

PRODUCE

• 4 cloves of garlic, minced

• 12 oz baby spinach

• 12 green onions, thinly sliced (white and green parts)

• 2/3 cup cilantro, chopped

DAIRY

• 6 cups cheese

PANTRY

• 4 cups tomato sauce

• 2 tbsp olive oil

• 4 tbsp chili powder

• 3 tsp cumin

• 1/2 tsp of salt 

• 2, 15 oz cans black beans, drained

• 3 cups yellow corn, canned & drained or frozen & thawed

• 4 tsp cumin

• 16 large flour tortillas

DIRECTIONS

Pickle the red onions

• Preheat the oven to 350 degrees. Grease two large baking dishes.

Make the sauce: 

• In a medium bowl, mix together the tomato sauce, olive oil, half the garlic, chili powder, cumin, and salt. Set aside.

Make the enchilada filling: 

• Place a large skillet over medium heat and drizzle with olive oil. When the oil is hot, add the spinach and cook, stirring occasionally until wilted. In a large bowl, combine the black beans, corn, spinach, green onions, cilantro, remaining garlic, cumin, and 4 cups shredded cheese.

Assemble the enchiladas: 

• Pour half of the enchilada sauce in the base of the baking dish. For each enchilada, place the enchilada filling in the enter of each tortilla, roll the tortilla up, and place it in the baking dish seam side down. Once the enchiladas are all lined up in the baking dish, pour the remaining enchilada sauce over the enchiladas and sprinkle with the remaining cheese. 

• Bake for 20 minutes. Serve with your favorite toppings, like sour cream, guacamole, salsa, pico de gallo, etc.

Submitted by the Alexandria Community