Yummyblackbeanandspinachenchilada Recipes

YUMMY BLACK BEAN AND SPINACH ENCHILADA

Steps:

• In large skillet, cook onion and red pepper in oil, until just softened .
• Add garlic, and cook 1 minute.
• Add spinach, and cook until wilted.
• Add black beans, rice, and fajita mix. (If you like spicier, add the whole package.) Stir all together.
• Add 1/2 cup cheese and stir until melted.
• Heat oven to 375F.
• In large glass baking dish, spread 1 cup of salsa.
• Place bean mix on tortillas, and roll. Place in glass dish, rolled side down.
• Spread remainder of salsa on top.
• Sprinkle last 1/2 cup of cheese on top.
• Cover dish with foil and bake for 20-25 minutes until cheese is melted.

BLACK BEAN AND SPINACH ENCHILADAS

Steps:

• Preheat your oven to 375.
• In a large pan or skillet, thaw the frozen spinach over medium high heat.
• When completely thawed, add black beans and pepper.
• Add cream cheese to the skillet and work with it to combine the ingredients.
• Add cheddar, stirring to help it melt and combine. Remove from heat.
• Divide the mixture into the center of the six tortillas, folding both ends over and rolling to the center.
• Pour one can of the enchilada sauce in the bottom of a 9 by 13 glass baking pan.
• Arrange the enchiladas in the pan, pour the remaining can of sauce over them and top with more shredded cheddar to garnish.
• Bake approximately 15-20 minutes, until sauces is bubbling and cheddar garnish is browned slightly.

MELISSA'S CHICKEN, SPINACH & BLACK BEAN ENCHILADAS

Steps:

• Saute the chopped onion in a little olive oil, add the frozen spinach and cook about 10 minutes, stirring often.
• Add the rotel tomatoes, cumin, chili powder to the spinach mixture and mix well. Cook about 5 minutes, then add cream cheese and cook until melted on medium low heat. Stir frequently while it melts.
• Add black beans to mixture, then add shredded cheese. Mix well then take off heat and put to the side.
• To make the Sauce:.
• Combine all the ingredients in a sauce pan and mix well. Heat until bubbly.
• Spread enough sauce to make a thin layer onto the bottom of a 9 x 13 inch pan. Heat the tortillas in the microwave for about 30 seconds until warm. Spread spoonfuls of the spinach filling onto each tortilla, then wrap it and place seamside down in the pan. When pan is full, pour the remaining sauce over enchiladas, the top with cheese.
• Bake at 350 about 30 minutes until sauce is bubbly and cheese is melted.