Lightly spray a shallow nonstick baking pan or casserole dish with vegetable oil spray. To prepare the filling, add the spinach, black beans, corn, green onions, cilantro and cumin to a mixing bowl; stir to combine. Spinach Black Bean Enchiladas INGREDIENTS. red wine vinegar; 2 cups coarsely chopped fresh spinach leaves, lightly packed; cup finely chopped fresh cilantro; salt to taste; 8 corn tortillas Step 1. 1 cup frozen corn. Instructions: Boil the chopped sweet potato until tender (~10 minutes), then mash. (Omit cream cheese from this step to go dairy-free or Take a tortilla, dip it in enchilada sauce to coat, and then fill it with blackbeans, spinach, butternut squash, red peppers, and a spinkle of cheese. 35% 13g Fat. Sauce (or use this recipe) 3 cups vegetable broth (try this homemade one!) 1 small red onion. How does this food fit into your daily goals? Stir frequently to prevent sticking/burning. Lightly spray a 913 inch baking dish, and add a small amount enchilada sauce to coat the bottom. 1 small container pre-washed spinach or 1 bunch fresh spinach. Let sit for 5 minutes, then blend on high till incorporated. Add avocado and lightly toss to combine. add another fourth of the salsa. Set aside. 1 1/2 cups Corn, frozen or thawed. 48% 40g Carbs. Place the tortilla with the seam side down in the baking pan. Yield: 4 Enchiladas. chili powder cayenne pepper, to taste salt and freshly ground black pepper, to taste. Stir and cook for about 5 minutes, until the beans get a little soft. Sweet Potato, Black Bean, Spinach, and Pepper Vegan Enchiladas. Welcome to The Local Taco Lexington Where the simple pleasures of Tex-Mex meet the traditions of Southern cuisine. These are my favorite Thursday night dinners. Add onion and garlic and cook for 2-3 minutes until translucent. cup tomato paste cup flour 2 teaspoons cumin teaspoon garlic powder teaspoon onion powder teaspoon chili powder 1/8 teaspoon pepper 3 cups low sodium vegetable broth Combine tomato paste, flour, cumin, garlic powder, onion powder, chili powder and pepper in a saucepan and cook for 1 to 2 minutes, stirring constantly. Turn on the ovens broiler. Mix to combine well. The Best Spinach Black Beans Recipes on Yummly | Reverse Marinade Carne Asada With Black Beans And Greens, Jerk Pork Tenderloin With Black Beans And Pineapple & Cucumber Salsa, Mexican Egg Bake With Spinach, Black Beans And Cheese Enchiladas with Black Beans and Spinach Vegan.io. In a medium bowl, stir together the spinach, black beans, salsa, cumin, and chili powder. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. With a slotted spoon, remove the spinach. While the sweet potato is cooking, prepare the rest of your ingredients! Preheat oven to 350 F. Spray a 9 x 13 pan and 8 x 8 pan with non-stick pan spray. (4 cups) fresh chopped spinach; 1 Tablespoon olive oil; 15 oz. Add half of the spinach over the salsa. In a pan over medium heat, saut the spinach for 1-2 minutes until lightly wilted. Fill the center of the tortilla with the beans, mushrooms filling and spinach and 3 tablespoons of cashew cream. 2 cups shredded vegan cheese (optional) Green onion for garnish. Make your own enchilada sauce! Preheat oven to 375F. Top each with 1/3 cup Spinach Madeleine mixture, and sprinkle with 3 tablespoons cheese. 48% 40g Carbs. olive oil over medium heat. Reduce heat and simmer about 8 minutes until slightly thickened. Man, I absolutely CRAVE these things from time to time, and this is a Molly's original - can't find them anywhere else in town. Then, in a large bowl, mash 1/2 of the black beans with a fork. ground cumin; 1-14 oz. 3) Combine spinach, green pepper, onion, beans, chili powder, cumin, and salsa in a large bowl. Add black beans through cumin to wilted spinach. Finely chop onion and cilantro. Add a splash of olive oil, then saute the bell pepper for 2 minutes. 1/2 cup plus 1 tablespoon olive oil, divided; 16 corn tortillas (6 inches) 2 medium tomatoes, chopped; 2 medium onions, finely chopped; 4 garlic cloves, minced Preheat oven to 375F (190C). 1/3 cup chopped cilantro. You can of course add more! Drain spinach thoroughly in a colander; then press dry between two clean dishtowels or paper towels. Add in spinach, corn, remaining black beans, cumin, coriander, chili powder, lime juice and salt & pepper. Roast sweet potatoes for 30-35 minutes, or until tender, stirring occasionally. Join for free! Season with salt and pepper. cumin. Its packed with flavor, comes together quickly, and reheats beautifully! Mix well. Make. Add half of the seasoned black beans over the spinach. In a baking dish, add tomato Saute until soft, 1 to 2 minutes. Once spinach and corn are heated through, turn off heat. Roll, and turn over crease side down. Heat large oven-safe skillet over medium-high heat. olive oil; 1 medium onion, diced; 2 garlic cloves, minced; jalapeo pepper, seeded and finely chopped; 1 tsp. Spoon about 1/2 cup black bean mixture down center of each tortilla. Layer 6 more tortillas over the cheese. Preheat oven to 375 F. In a saucepan, heat 1 tablespoon oil over medium heat. 10 large tortilla shells. While beans are cooking, in a separate pan, saut onions with one tablespoon olive oil until lightly browned. Spices: The spices are very simple, just cumin, a pinch of cinnamon, and salt and pepper to taste. Add the spinach; season with salt and pepper. Add the remaining half of the seasoned black beans. Season with salt and pepper, to taste. Join for free! Roll up, and place, seam sides down, in 2 lightly greased 11- x 7-inch baking dishes. In a medium bowl combine the black beans, spinach, corn, cumin, salt and black pepper. 2. 320 Cal. Fat 54g. 6 oz Baby spinach, fresh. While the enchiladas are baking, make the cashew crema. Divide the filling among the tortillas, spooning about 2-3 tablespoons worth of the bean mixture down the center of each tortilla. In a 913-inch baking dish, pour a small amount of sauce to coat the bottom. Spoon one-sixth of the mixture down the center of one tortilla. Heat oven to 350. Add the spinach leaves and cook until they are wilted and shrinks down. Cook Time: 20 mins. Preheat oven to 375F (190C). Ingredients in black bean spinach enchiladas: For the vegetable filling, the recipe calls for: broccoli, frozen spinach (I find it easier to deal with than fresh spinach), a red bell pepper, a red onion, and black beans. 1 pound dried black beans, picked over and rinsed1 green bell pepper, quartered lengthwise2 bay leaves1/2 cup plus 2 tablespoons olive oil1 red, 1 green and 1 yellow pepper, minced1 large white onion, minced1 tablespoon ground cumin1 tablespoon oregano1/2 cup minced garlic1/4 cup tomato pasteMore items Add 1 TBSP oil to a skillet over medium heat, followed by the black beans (both cans, rinsed and drained). Add oil, and onions to hot oil. Heat oil in a large pan over medium heat. Stir in the lime juice, cilantro, green chiles, cumin, and chile powder. Add garlic, spices, black beans and spinach and cook for another 2-3 minutes until spinach is wilted. 1 small container goat cheese or 1 cup shredded artisan cheese of your choice. Whisk in broth and bring to a boil. Daily Goals. Flik - Black Bean and Spinach Enchiladas. Fill 2 large whole grain tortillas each with cup spinach, 1/3 cup canned black beans (rinsed and drained), and cup plant-based cheese; roll up tortillas. Daily Goals. For the Black Bean & Spinach Enchiladas. Squeeze as much water from spinach as possible. all-purpose flour 2 Tbsp. 17% 14g Protein. Preheat oven to 350 F. Spray a 9 x 13 pan and 8 x 8 pan with non-stick pan spray. How does this food fit into your daily goals? Combine black beans, corn, some of the cheese, and cooked spinach in a separate mixing dish. Preheat the oven to 400 degrees F. Place sweet potatoes on a large baking sheet. Preheat the oven to 375F. Combine black beans, spinach, half of cheese and pico in a bowl. In a heavy skillet cook onion and mushrooms in oil over moderate heat, stirring, until golden. Cover with foil and bake 25 minutes. Roll up enchilada-style, and place seam-side down in a 13 x 9 pan coated with cooking spray. Season with salt and pepper, to taste. Calorie Goal 1,680 cal. Spoon mixture into the center of each whole wheat tortilla shell. 1/4 tsp Garlic powder. 320 Cal. Fold and lay flat in the pan. Add cooked quinoa and stir. Chicken and Spinach Enchiladas - Healthy Ideas Place great healthyideasplace.com. Spoon about 1/2 cup black bean mixture down center of each tortilla. Roll the tortilla around the filling, jelly-roll style. Add tomato paste, flour, cumin, garlic powder, onion powder, and chili powder. It's simply a mixture of spinach and black beans and mushrooms, wrapped in tortillas and covered in a sour cream sauce. Then add the spinach and cover the pan to let the spinach steam and cook down, about 5 minutes. Prepare the enchilada filling: Place the tofu in a food processor and puree for several minutes until smooth, stopping to scrape down the bowl as needed. Continue with the rest of the tortillas. Add enchilada sauce and bring to a simmer. Remove from heat. Pour all enchilada sauce over the top of the tortillas, covering every inch of the pan. Preheat the oven to 350F (177C) Lightly grease a 13x9 inch pan and spread three tablespoons of the enchilada sauce in the pan. Preheat oven to 375 degrees and set up a work area to roll your enchiladas. 3. In the bottom of a 139 casserole dish, ladle 1 cup of the enchilada sauce in the bottom. Add half of the pepper jack cheese over the beans. 17% 14g Protein. ENCHILADAS: 6 oz. In a bowl, mix the spinach, beans, corn, chives, cilantro, and 1 cups of cheese. Once affiliated with a grass-root start-up, we are proud to now be 100% independently owned and operated by Lexingtoniansbetter able to care for the community we serve.. Our food contains NO preservatives or MSGs, and we strive to source as many organic 320 / 2,000 cal left. It takes a little bit more time in the kitchen, but they feel Track macros, calories, and more with MyFitnessPal. In a large bowl, combine spinach, beans, corn, green onions, cilantro and 1 1/2 cups of cheese. cilantro, and shredded Monterey Jack cheese, reserving about 2 c. for the topping. Preheat the oven to 400F. In a large bowl, combine spinach, beans, corn, green onions, cilantro and 1 1/2 cups of cheese. Drain all excess moisture from thawed spinach. Stir in black beans, vegan sour cream, Cholula hot sauce (optional) and season with sea salt and freshly ground black pepper, to taste. Fitness Goals : Heart Healthy. Add salt and pepper to taste, cumin and chipotle powder/chili powder. Add beans and corn and saute until corn is defrosted. Spinach Black Bean Enchiladas are packed with flavor and so easy to make. can black beans, drained; cup water; 1 tbsp. can black beans. Top each with 1/3 cup Spinach Madeleine mixture, and sprinkle with 3 tablespoons cheese. In a skillet, heat oil and saut spinach until just wilted. Serving Size : 2 enchiladas. Increase heat to medium-high to help evaporate the liquid. 5. 2 cloves garlic, minced. 1 (64 ounce) jar clean enchilada sauce. Preheat oven to 375F. 15 oz. Preheat the oven to 375F. 1/4 tsp Onion powder. enchilada sauce: 3 cups homemade or low-sodium vegetable or chicken broth 1/4 cup tomato paste 2 Tbsp. InstructionsFirst, pick through your black beans for debris (sometimes tiny rocks can sneak in). Add the onion, garlic, bay leaves, olive oil, salt, cumin, orange zest and red pepper flakes (if using) to the pot. Cover the pot and bring it to a boil over high heat. More items Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Preheat oven to 375F (190C). So, I skip the soak, and follow these easy steps:First, sort and rinse the beans. Add them to a colander and discard any stones or debris. Then, add the water and seasonings. Because I like black beans to have a thick, flavorful cooking liquid, I always measure the water when I cook them. Once the water is boiling, reduce the heat to a simmer. Finally, season to taste. In a medium bowl, sitr together the spinach, black beans, salsa, cumin, and chili powder. Stir together Spinach Madeleine and sour cream until blended. For the Enchiladas . 1/3 cup Cilantro. cumin 1/4 tsp. Fat 54g. Evenly layer the remaining half of the spinach. Heat 2 Tbsp. cumin. Roll about 1/2 cup of enchilada filling in a tortilla and place in the casserole dish, seam side down. Serving Size : 2 enchiladas. olive oil over medium heat. Check out this black bean and spinach enchiladas recipe. garlic powder 1/4 tsp. Remove from heat and add spinach, cilantro, beans, Cotija/feta cheese, salt Fitness Goals : Heart Healthy. In a large bowl, combine black beans (rinsed and drained), 3/4 cup vegan cheese (more/less as desired), wilted spinach, corn, green onions, cilantro, and 2 tsp. cumin. Chicken and Spinach Enchiladas - Healthy Ideas Place great healthyideasplace.com. can black beans, drained; 15 oz. Fill tortillas with spinach mixture. Wrap tortillas in a clean, damp dishtowel or paper towel and microwave 20 seconds. Add the bell pepper and corn mixture to a large bowl, along with the roasted sweet potato, black beans, baby spinach, and 1/2 cup enchilada sauce. Add cashews, sea salt and warm water to a high-speed blender. Set aside. Stir in spinach and cook until spinach is wilted, 2 to 3 minutes. Spoon half of your enchilada sauce on the bottom of your baking dish. Once the sauce is ready, make the enchiladas. 320 / 2,000 cal left. Repeat with the other 5 tortillas. 1 tbsp. Cook 1 minute, whisking continuously. Add the chopped bell peppers and zucchini and cook until the veggies are slightly charred and softened. The first and foremost being the super awesome Spinach and Black Bean Enchiladas. cilantro, and shredded Monterey Jack cheese, reserving about 2 c. for the topping. 1 ripe avocado, sliced. Roughly chop spinach. The recipe can be chopped thyme leaves, black pepper and a little grated garlic. Once the tomatoes are soft and starting to brown here and there, crush them with a fork to make a rough-edged sauce. Fold the cooked pasta and beans into them and serve. 1 can black beans, rinsed and drained. olive oil 2 tsp. Remove from heat and stir in cream cheese. Drizzle with 1 tablespoon of the olive oil and toss until sweet potatoes are coated. 1 jar salsa of your choice. Set aside. Calorie Goal 1,680 cal. Add the corn and cumin, then saute for one more minute. Stir in zest and juice of 1 lime. Heat olive oil in a large skillet and sautee onions, mushrooms and jalapeno until they begin to soften. Add spinach and cook for 1-2 minutes, or until slightly wilted. Instructions. In a large bowl mix together the shredded chicken, chopped onion, spinach, 2 Tbsp. can corn, drained; 2 green onions, thinly sliced; 1/3 cup cilantro chopped; 2 teaspoons cumin; 3 cups shredded mozzarella or pepper jack cheese, divided; Saut the chopped spinach in the olive oil for 2 minutes or until wilted. Then, add black beans and cook for an additional 2 minutes. On each tortilla, spread 1 Tbsp enchilada sauce, about 1/3 cup spinach mixture, and 1 heaping Tbsp cheese. Sprinkle in the salt, turmeric, black pepper, and cayenne. Add spinach and garlic and cook, stirring, until spinach is wilted, about 30 seconds. baby spinach. Saut the spinach in a pan over medium heat for 1-2 minutes until lightly wilted. Produce. Remove from heat and stir in the sour cream. Bring to a boil, reduce heat, and cook for 8 to 10 minutes, or until the mixture is thickened. Total Time: 40 mins. Stir in 1/2 cup sour cream. In a skillet, heat the spinach, black beans, taco seasoning mix, and water. Adapted from Time Crunch Vegan Enchiladas. Flik - Black Bean and Spinach Enchiladas. Use the remaining enchilada sauce to coat the tops of the tortillas. To assemble, spread about can of enchilada sauce in the bottom of a 9 x 13 baking dish. Remove and spoon ingredients to a large mixing bowl. Using the back of a spoon, squeeze out as much liquid as possible. Preheat the oven to 350F. Repeat the process with the remaining tortillas and filling. Pour 1 jar of salsa into bottom of the slow cooker. In a large bowl mix together the shredded chicken, chopped onion, spinach, 2 Tbsp. Heat oil in a large saut pan over medium-high heat. Stir together Spinach Madeleine and sour cream until blended. Ingredients. Add 3 cups shredded Mexican cheese blend. Preheat the oven to 350 degrees F. Lightly coat a large casserole dish with nonstick spray. 2 tsp. In a large bowl, combine black beans (rinsed and drained), 3/4 cup vegan cheese (more/less as desired), wilted spinach, corn, green onions, cilantro, and 2 tsp. Sprinkle the remaining cheese over the top. Add mushrooms and cook until any liquid from the mushrooms has evaporated. Preheat oven to 350. Heat 2 Tbsp. Cook black beans in saucepan on medium-high heat. 1 15 ounce can Black beans. Stir in some of the enchilada sauce and let it simmer for 2 minutes. 35% 13g Fat. Track macros, calories, and more with MyFitnessPal. Roll up, and place, seam sides down, in 2 lightly greased 11- x 7-inch baking dishes. Drain well in a colander. 6 Green onions. In a large bowl, add black beans (rinsed and drained), corn (thawed if frozen), green onions, cumin, and lightly sauted spinach if using. Cook, stirring occasionally, 1 to 2 minutes, or until 6 oz. 4. A mix of spinach, black beans, corn, green onions, cilantro and cheese gets rolled up in tortillas and topped with an easy, homemade enchilada sauce and plenty of cheese, then they're baked to perfection. onion powder 1/2 tsp. Once boiling, reduce heat to low until ready to assemble enchiladas.