Friday, June 7, 2013

Healthy Black Bean Spinach Enchiladas    This recipe came from Six Sisters Stuff. It will be something that I make over and over.  Loved it.!!
15 oz can black beans, rinsed and drained
15 oz. can of corn, drained
6 oz. fresh baby spinach
6 green onions, thinly sliced
1 cup fat free cottage cheese
1/3 cup cilantro, chopped
2 teaspoons cumin
2 cups shredded of your favorite cheese
1 can of enchilada sauce
8 whole wheat or flour tortillas ( I used corn)
In a large bowl, combine beans, 1 cup cottage cheese, spinach, corn, green onions, 2 teaspoons cumin, and cilantro.
Preheat oven to 367 degrees. Lightly spray a 9" X 13" baking dish, and pour a small amount of the Enchilada sauce to coat the bottom.
Generously fill tortillas with the bean mixture. Add a little of the cheese and roll up tightly with ends tucked in, and place seam side down in dish.
Pour remaining sauce over the enchiladas, coating evenly. Sprinkle with the other 1 cup of cheese on top. Bake about 20 minutes, and garnish with cilantro and/or green onions (optional)
I found that this filling recipe made enough for about three times as many tortillas than I made.  I made 7.  I will probably use the filling for a salad or just make up some more to put in the freezer for later.

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