BLACK BEAN, SPINACH, AND CORN ENCHILADAS

INGREDIENTS:
For The Sauce:

  • a pair of cups spaghetti sauce
  • one tablespoon oil
  • one clove garlic, minced
  • a pair of tablespoons seasoner
  • 1½ teaspoon cumin
  • one teaspoon salt

For The Enchiladas:

  • fifteen oz will black beans, drained
  • 1½ cups yellow corn
  • vi oz baby spinach
  • vi inexperienced onions, thinly sliced (white and inexperienced parts)
  • ⅓ cup cilantro, chopped
  • one clove garlic, minced
  • a pair of teaspoons cumin
  • three cups chopped cheese mix (Monterrey jack, etc.), divided
  • eight massive flour tortillas
BLACK BEAN, SPINACH, AND CORN ENCHILADAS
BLACK BEAN, SPINACH, AND CORN ENCHILADAS

INSTRUCTIONS:

  1. Preheat the kitchen appliance to 350 and grease an oversized baking dish.
  2. To Make The Sauce: in an exceedingly medium bowl, combine along the spaghetti sauce, olive oil, garlic, seasoner, cumin, and salt. Set aside.
  3. To Make The dish Filling: Place a medium frying pan over medium heat with a drizzle of oil. once the oil is hot, add the spinach and cook, stirring sometimes, till stale. in an exceedingly massive bowl, mix the black beans, corn, spinach, inexperienced onions, cilantro, garlic, cumin, and a couple of cups of chopped cheese.
  4. To Assemble The Enchiladas: Pour 1/2 the dish sauce within the base of the baking dish, for every dish, place the dish filling within the center of every the middle of every flannel cake, roll the flannel cake up, and place it within the baking dish. Once the enchiladas square measure all lined up within the baking dish, pour the remainder of the dish sauce over the. Sprinkle with the remaining cup of chopped cheese. Place within the kitchen appliance and bake for twenty minutes.

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