Spinach and Black Bean Enchiladas
Courtesy of "Everything Healthy" mailing list
Serves 6
Several quarts of water
8 cups (1 lb.) Fresh spinach leaves, stemmed
PAM spray, if needed
15-oz. can Black beans, drained and rinsed
1/2 cup Salsa, low-sodium
1/4 tsp. Cumin, ground
1/4 tsp. Chili powder
6 six-inch Corn or low-fat flour tortillas
1/2 cup Sour cream, non- or low-fat
1 1/2 to 2 tsp. Lime juice
4 oz. (or 1 cup) Monterey Jack cheese, non- or low-fat
2 Italian plum tomatoes, diced
2 Green onions (green and white parts), thinly sliced
In a large pot, bring water to a boil over high heat. While water heats, thoroughly
rinse spinach. Add spinach to boiling water and cook for 1 minute. Remove with a
slotted spoon and drain well in a colander. Press out as much liquid as possible with
the back of a large spoon. (Discard water or save for vegetable stock.) Preheat oven
to 350° F.
If using a casserole dish, spray it with vegetable oil spray and set aside. In a medium
bowl, combine spinach, black beans, salsa, cumin, and chili powder. Spoon 1/4 of the
mixture down the middle of one tortilla. Roll the tortilla around the filling (jelly-roll style).
Place tortilla seam side down in a shallow nonstick baking pan or prepared casserole dish.
Repeat process with remaining tortillas.
Bake enchiladas, uncovered, for 15 minutes. Meanwhile, combine sour cream and lime
juice. Remove enchiladas from oven and spread sour cream mixture evenly over enchiladas.
Top with cheese, tomatoes, and green onions and bake for 5 minutes.