Spinach & Black Bean Enchiladas

By MaryEllen

Ingredients

• 8 c fresh spinach leaves - steamed
• 15-oz can black beans (no-salt)
• 1/2 c salsa
• 1/4 t ground cumin
• 1/4 t chili powder
• 6 - 6 " flour tortillas
• 1/2 c fat-free sour cream
• 2 t lime juice
• 4 oz shredded low-fat Mexican shredded cheese
• 2 Italian plum tomatoes, diced
• 2 green onions, thinly sliced
• Nutritional Info
• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 239.6
• Total Fat: 8.5 g
• Cholesterol: 20.0 mg
• Sodium: 693.9 mg
• Total Carbs: 31.6 g
• Dietary Fiber: 8.6 g
• Protein: 15.7 g

Details

Servings 1
Cooking time 15mins
Adapted from recipes.sparkpeople.com

Preparation

Step 1

Microwave spinach for a minute or add spinach to boiling water and cook for a minute.
Remove with slotted spoon & drain. Press out as much liquid as possible.
(I slice through the "clumps" to make them smaller!)
Preheat oven to 350.
Spray casserole dish with non-stick spray.
In a medium bowl combine spinach, black beans, salsa, cumin and chili powder.
Spoon 1/6 of the mixture onto a tortilla and roll into a tube shape. Place tortilla seam down in casserole dish. Do all 6 tortillas.
Bake, uncovered for 15 minutes.
Combine sour cream & lime juice.
Remove casserole from oven, spread mixture over enchiladas. Top with cheese, green onions and tomatoes.
Bake 5 minutes longer.
Serve with a healthy green salad!

Number of Servings: 6

Recipe submitted by SparkPeople user ONECALMMOM.

Reviewers suggest adding a bit more spice...cumin, chili powder and cilantro. Perhaps adding a can of enchilada sauce on top?