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Homemade Spinach, Cheese, and Black Bean Enchiladas
  • 3-4 Cups Spinach, chopped
  • 3-4 Cups Shredded cheese
  • 2 Cloves Garlic
  • 1 Medium onion
  • 1 Can Hatch green chilies
  • 1 Can Black beans, drained
  • 1 Large can Enchilada sauce (Green or red)
  • 10-12 Tortillas
  • 1 Lime
  • 1/4 Cup Cilantro
Using an 11×13 baking dish (or whatever you can find to put about 10 enchiladas in- depending on your choice of tortillas) pour some of the sauce into the bottom just enough to lightly cover. Heat the oven to 350. Mix all the ingredients into a bowl and use your preference to how much cheese and spinach to add. You can use less spinach and more cheese; just remember the spinach cooks down and shrinks half it size just like meat does. Use the mixture as the filling and put about ¾ cup onto each tortilla, roll them, and set them face down in the pan. Pour the rest of the sauce on to cover them and top with any leftover cheese down the center. Cover with foil and place in the oven for 25 minutes. They should be done, and if not you can always uncover for an additional 5 minutes to brown the top. Serve up this deliciousness with your favorite toppings. We use avocado, greek yogurt (for sour cream substitute), chips and salsa. No need for beans since they are already in this filling meal. I promise with the versatility you will love these!
Provided by:
Nicole Johnson, Nutritionist

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