Cheesy Black Bean & Spinach Enchiladas with a Twist
Ingredients
- 1½ cups enchilada sauce (red or green)
- 8 corn tortillas
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 6 ounces crumbled queso fresco
- 1 cup cooked black beans, drained and rinsed
- 5 ounces steamed and chopped spinach (see note)
- 1 roasted poblano pepper, diced (for a mild smoky heat)
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 jalapeño, thinly sliced
- ½ cup fresh cilantro, chopped
- ½ avocado, diced
- ½ lime, for squeezing
Instructions
1. Prep the Baking Dish & Oven:
Preheat the oven to 350°F. Spread ½ cup of the enchilada sauce evenly across the bottom of a 9x13-inch baking dish.
2. Warm the Tortillas:
If tortillas are stiff, wrap them in a damp towel and microwave for a few seconds until pliable.
3. Make the Filling:
In a bowl, mix the black beans, chopped spinach, roasted poblano, cumin, and smoked paprika.
4. Assemble the Enchiladas:
Fill each tortilla with a portion of the bean mixture, some shredded cheddar and Monterey Jack, and crumbled queso fresco. Roll tightly and place seam-side down in the prepared baking dish. Repeat with the remaining tortillas.
5. Add Sauce & Cheese:
Pour the remaining enchilada sauce over the top, leaving the edges exposed for crispiness if desired. Sprinkle the remaining shredded cheeses on top.
6. Bake to Perfection:
Bake uncovered for 20 minutes, or until the cheese is melted and bubbly and the edges of the tortillas are slightly crisp.
7. Garnish & Serve:
Remove from the oven and let cool slightly. Top with jalapeño slices, fresh cilantro, diced avocado, and a squeeze of lime juice. Serve warm and enjoy!
