Pinto Bean and Spinach Enchiladas
These delicious enchiladas are filled with a flavorful mixture of pinto beans, spinach, and spices, then topped with a tangy enchilada sauce and melted cheese.
Ingredients - Serves 6
- Cilantro - 1/4 cup, chopped
- Cheddar cheese - 1 cup, shredded
- Tortillas - 12, corn or flour
- Enchilada sauce - 2 cups
- Salt - 1/2 teaspoon
- Chili powder - 1 teaspoon
- Cumin - 1 teaspoon
- Garlic - 2 cloves, minced
- Onion - 1, diced
- Spinach - 2 cups, chopped
- Pinto beans - 2 cups, cooked
Let's Get Started
- Preheat the oven to 375°F.
- In a large skillet, heat some oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent.
- Add the spinach to the skillet and cook until wilted.
- Add the cooked pinto beans, cumin, chili powder, and salt to the skillet. Stir well to combine and cook for another 2-3 minutes.
- Pour 1/2 cup of enchilada sauce into the bottom of a baking dish.
- Place a tortilla on a flat surface and spoon some of the bean and spinach mixture onto the center. Roll up the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
- Pour the remaining enchilada sauce over the rolled tortillas, making sure they are well coated.
- Sprinkle the shredded cheddar cheese over the top of the enchiladas.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped cilantro before serving.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Calories: 350
- Fat: 12g
- Carbs: 45g
- Protein: 15g
- Sodium: 800mg
- Sugar: 5g
