Ingredients and Weight:
- 1 pound spinach, fresh or frozen, thawed and drained
- 1 onion, chopped
- 2 red bell peppers, chopped
- 2 poblano peppers, chopped
- 1 jalapeño pepper, seeded and chopped (optional, for spice)
- 1 cup chopped fresh cilantro
- 1 (28 ounce) can black beans, rinsed and drained
- 1 (28 ounce) can corn, drained
- 1 (15 ounce) can tomato sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper to taste
- 8 (12-inch) corn tortillas
- 1 cup shredded cheddar cheese (optional)
- Sour cream, salsa, and guacamole for serving (optional)
Preparation Time:
20 minutes
Cooking Time:
30 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large skillet, sauté onion, red bell peppers, poblano peppers, and jalapeño (if using) until softened.
- Stir in spinach, cilantro, black beans, corn, tomato sauce, cumin, and chili powder. Season with salt and black pepper to taste.
- Spread 1/2 cup of the filling down the center of each tortilla. Roll up tortillas and place them in a greased 9x13 inch baking dish.
- Bake for 20-25 minutes, or until heated through.
- Sprinkle with cheddar cheese (if using) and serve with sour cream, salsa, and guacamole.
Nutritional Information:
Per serving (without cheese):
- Calories: 320
- Fat: 12g
- Saturated Fat: 3g
- Cholesterol: 5mg
- Sodium: 1000mg
- Carbohydrates: 46g
- Fiber: 8g
- Protein: 12g
Dish Characteristics:
- Vegetarian-friendly
- Packed with flavorful vegetables
- Creamy and cheesy (optional)
- Perfect for lunch or dinner
- Great for hosting parties
User Comments:
- "These enchiladas were a huge hit at my last gathering. They're delicious, easy to make, and everyone loved them." - Sarah J.
- "I love that this recipe is vegetarian but still so satisfying. The creamy filling and the crispy tortillas make a great combination." - Emily K.
- "I added some extra spice with some diced jalapeño, and it gave the enchiladas a great kick." - John H.
Special Precautions and Tips:
- For a spicier dish, use more jalapeño pepper.
- To reduce the sodium content, use reduced-sodium tomato sauce and beans.
- Serve enchiladas with a side salad for a more balanced meal.
