This enchilada recipe comes together quickly, and with the bean and cheese combination provides plenty of protein without meat. Since there is no precooking involved, you just mix the filling, fill the enchiladas and bake. Presto! Dinner!
Sorry no pic--I am having computer problems and will add it later after some repairs.
1 can red enchilada sauce
12 corn tortillas
1 can black beans, drained
1/2 c. corn
1/2 c. chopped onion
2-3 c. baby spinach
2 c. grated cheddar cheese
Optional: chopped cilantro, sour cream
Mix together the beans, corn, onion, and spinach . This is your filling
Heat tortilla shells briefly just to soften. Put several tablespoons of filling in a tortilla and roll up.
Spread just enough enchilada sauce to cover the bottom of an 8 x 8 baking dish. As you fill tortillas, set in pan on top of sauce. Push tortillas tightly together. Top with remaining sauce and then cheese.
Bake at 350 degrees for 25 minutes. Before serving sprinkle with cilantro and spoon some sour cream on top if desired.
Sorry no pic--I am having computer problems and will add it later after some repairs.
1 can red enchilada sauce
12 corn tortillas
1 can black beans, drained
1/2 c. corn
1/2 c. chopped onion
2-3 c. baby spinach
2 c. grated cheddar cheese
Optional: chopped cilantro, sour cream
Mix together the beans, corn, onion, and spinach . This is your filling
Heat tortilla shells briefly just to soften. Put several tablespoons of filling in a tortilla and roll up.
Spread just enough enchilada sauce to cover the bottom of an 8 x 8 baking dish. As you fill tortillas, set in pan on top of sauce. Push tortillas tightly together. Top with remaining sauce and then cheese.
Bake at 350 degrees for 25 minutes. Before serving sprinkle with cilantro and spoon some sour cream on top if desired.
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