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Spinach and Black Bean Enchiladas

Green enchilada sauce marries well with the filling and but is generally more picante than the milder red sauce. Mexican cooks fry their tortillas in oil to make them pliable and so they don’t easily absorb the sauce. This spray and bake technique is a reduced fat way of getting a similar result. Makes 12 enchiladas-- 6 servings, depending on who is eating and what else you are serving.
Prep Time20 minutes
Cook Time11 minutes
Total Time31 minutes
Course: Main Course
Cuisine: Mexican
Servings: 6 servings.
Author: Letty | @lettyskitchen

Ingredients

  • 1 bunch fresh spinach
  • 2 tablespoons oil olive, avocado or grapeseed
  • 1 medium onion, diced in 1/4-inch pieces
  • 1 or 2 garlic cloves, minced
  • 1 jalapeño chile, seeds removed, minced
  • ¼ cup chopped cilantro leaves
  • ½ teaspoon dried, or 2 tablespoons fresh minced oregano
  • 1 ½ cups cooked black beans (1 (15-ounce) can, drained
  • 1 tablespoon balsamic or red wine vinegar
  • sea salt
  • 12 corn tortillas
  • Cooking spray purchased or from your oil “misto”
  • 8 ounces grated Monterey jack cheese
  • 2 cups enchilada sauce green or red, purchased or homemade

Instructions

  • Wash the spinach well, then chop coarsely into 1-inch strips. Heat the oil in a skillet over medium heat. Stir and cook the onion, garlic, and chile, until the onion is translucent, about 8 minutes. 
  • Stir in the spinach, adding a portion at a time, letting it wilt between additions, until all of the spinach has wilted. Add the cilantro and the oregano; cook and stir a few more minutes. Stir in the black beans. Season with the vinegar and plenty of salt.
  • Pre-heat oven to 350° F. Place tortillas on baking sheets, 6 tortillas to a pan. Lightly spray both sides of the tortillas with oil. Bake about 5 minutes, until pliable.
  • Spread a small amount of oil in a 9 x 13-inch baking dish. Sprinkle about 2 tablespoons of the spinach and bean mixture in a row in the bottom half of a tortilla. Sprinkle about the same amount of cheese on top. Roll the tortilla around the filling and place it seam side down in the baking dish. Repeat with the rest of the tortillas. You can cover the pan at this point and refrigerate overnight.
  • Pour the enchilada sauce over the rolled tortillas, making sure to cover the ends. Sprinkle with more cheese, if you wish. Cover and bake until heated through, 20 to 25 minutes.