Name: Black Bean, Corn, and Spinach Enchiladas
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 tbsp. olive oil; 2 clove garlic; 1 can black beans; 1 c. frozen corn; 1/2 tsp. ground coriander; 4 c. baby spinach; 4 scallions; kosher salt; Pepper; 1 c. cilantro; 4 oz. pepper Jack cheese; 8 flour tortillas; 1/2 c. red enchilada sauce

Step 1Heat broiler. Heat the olive oil and garlic in a large skillet over medium heat until the garlic begins to sizzle, about 2 minutes.

Step 2Add the black beans, corn, coriander, and 2 tablespoons water and cook, stirring occasionally, until heated through, about 3 minutes.

Step 3Add the spinach, scallions, and 1/2 teaspoon each salt and pepper and cook, tossing occasionally, until the spinach begins to wilt, 1 to 2 minutes. Remove from heat and fold in the cilantro.

Step 4Divide the filling and all but 1/3 cup of the cheese among the tortillas (about 1/3 cup filling each). Roll them up and place seam-side down in a large baking dish or individual dishes. Spoon the enchilada sauce over the top, sprinkle with the remaining cheese and broil until the cheese melts, 1 to 2 minutes.

Black Bean, Corn, and Spinach Enchiladas

Ingredients

Directions

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