Black Bean 'n' Spinach Enchiladas |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
2 (15-ounce) cans black beans, rinsed and drained |
2 tablespoons fresh lime juice |
1 teaspoon creole seasoning |
1 teaspoon chili powder |
1/2 teaspoon ground cumin |
1/2 teaspoon garlic powder |
1/2 teaspoon onion powder |
1/2 recipe spinach madeleine (2 cups) |
1 (8-ounce) container sour cream |
8 (8-inch) flour tortillas |
1 (12-ounce) block monterey jack cheese, shredded and divided |
Directions:
1. Combine first 7 ingredients in a medium bowl; set aside.
2. Stir together Spinach Madeleine and sour cream until blended.
3. Spoon about 1/2 cup black bean mixture down center of each tortilla. Top each with 1/3 cup Spinach Madeleine mixture, and sprinkle with 3 tablespoons cheese. Roll up, and place, seam sides down, in 2 lightly greased 11- x 7-inch baking dishes. Sprinkle remaining cheese evenly over tops.
4. Bake, covered, at 350° for 25 minutes. Uncover and bake 5 to 10 more minutes or until cheese is melted.
5. Black Bean-Chicken-Spinach Enchiladas: Substitute 1 cup chopped, cooked chicken for 1 can black beans. Proceed as directed.
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