Ingredients and Weight:
- 1 lb fresh spinach, washed and coarsely chopped
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 (4-oz) can chopped mild green chiles, drained
- 1 cup shredded Monterey Jack cheese
- 1 cup sour cream
- 1/2 cup chopped fresh cilantro
- 10 (6-inch) flour tortillas
- 1 cup prepared tomatillo salsa verde
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Difficulty Level: 3 (Medium)
Preparation Method Steps:
- Heat a large skillet over medium heat. Add the spinach, onion, and garlic, and cook until the spinach is wilted and the onion is softened, about 5 minutes.
- Stir in the black beans, corn, green chiles, 1/2 cup of the Monterey Jack cheese, the sour cream, and the cilantro. Season with salt and pepper to taste.
- Heat the tomatillo salsa verde in a small saucepan until simmering.
- Spread about 1/2 cup of the salsa verde in the bottom of a 9x13 inch baking dish.
- Fill each tortilla with 1/4 of the spinach filling and roll up tightly. Place the enchiladas seam-side down in the prepared baking dish.
- Pour the remaining tomatillo salsa verde over the enchiladas. Sprinkle with the remaining Monterey Jack cheese.
- Bake at 375°F for 25 minutes, or until the cheese is melted and bubbly.
Nutritional Information:
- Calories: 350
- Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 30mg
- Sodium: 800mg
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
Dish Characteristics:
- Savory and flavorful
- Vegetarian-friendly
- Creamy and cheesy
- Easy to make ahead of time
User Comments:
- "These enchiladas were delicious! The spinach filling was flavorful and the salsa verde added a nice touch."
- "I loved the combination of flavors in these enchiladas. The black beans, corn, and green chiles gave them a nice southwestern flair."
- "I would definitely make these enchiladas again. They were easy to make and everyone loved them."
Special Precautions and Tips:
- If you can't find tomatillo salsa verde, you can substitute with your favorite salsa.
- To make these enchiladas gluten-free, use gluten-free flour tortillas.
- To make these enchiladas vegan, use vegan sour cream and cheese.
