BLACK BEAN, SPINACH, AND CORN ENCHILADAS

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These Black Bean, Spinach, and Corn Enchiladas are one of my favorite things. They are so simple (perfect for a busy weeknight) and incredibly delicious. Once when I was in college, I made these for a group of friends. When one of my more carnivorous friends heard that I was making vegetarian enchiladas, he hesitated and said “I’ll probably have to cook some ground beef to put on top of those.” But then he tried them and decided that they were so good they didn’t need any ground beef. Now that’s a compliment to a vegetarian dish if I’ve ever heard one! Also, If you have any leftover filling that you can’t stuff into the enchiladas, save it! You can use it as an awesome quesadilla for tomorrow’s lunch – you just need plop it on a tortilla and add a little extra cheese so that the beans and corn get firmly glued to the tortilla with cheesy goodness!

BLACK BEAN, SPINACH, AND CORN ENCHILADAS .

These Black Bean, Spinach, and Corn Enchiladas are one of my favorite things. They are so simple (perfect for a busy weeknight) and incredibly delicious. Once when I was in college, I made these for a group of friends. When one of my more carnivorous friends heard that I was making vegetarian enchiladas, he hesitated and said “I’ll probably have to cook some ground beef to put on top of those.” But then he tried them and decided that they were so good they didn’t need any ground beef. Now that’s a compliment to a vegetarian dish if I’ve ever heard one!

Prep Time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 8 Servings

INGREDIENTS:

 For The Sauce:
 • 2 cups tomato sauce
 • 1 tablespoon olive oil
 • 1 clove garlic, minced
 • 2 tablespoons chili powder
 • 1½ teaspoon cumin
 • 1 teaspoon salt
 For The Enchiladas:
 • 15 oz can black beans, drained
 • 1½ cups yellow corn
 • 6 oz baby spinach
 • 6 green onions, thinly sliced (white and green parts)
 • ⅓ cup cilantro, chopped
 • 1 clove garlic, minced
 • 2 teaspoons cumin
 • 3 cups shredded cheese blend (Monterrey jack, etc.), divided
 • 8 large flour tortillas

INSTRUCTIONS:

• Preheat the oven to 350 and grease a large baking dish.

• To Make The Sauce: In a medium bowl, mix together the tomato sauce, olive oil, garlic, chili powder, cumin, and salt. Set aside.


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