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Black Bean and Spinach Enchiladas

By quardart_seisey • Added over 1 year ago • Updated 2 days ago

Easy Dinner Prep: mins Cook: mins Total: mins Serves

Ingredients (for serving)

2.0 tbsp Olive Oil
2.0 tbsp Gluten Free Flour
1.0 cup Low Sodium Vegetable Broth
16.0 oz Mild Salsa Verde
0.25 cup Cilantro, Chopped
1.0 lb Ground Beef Or Turkey
8.0 oz Frozen Spinach
15.0 piece Ounce Can Black Beans, Rinsed And Drained
1.5 cup Frozen Corn
6.0 piece Green Onions, Chopped

Note: Items with are common pantry items.

Nutrition Estimates (*estimated per serving)

1250.0

Calories

132.5g

Protein

56.7g

Carbs

57.8g

Fat

12.7g

Fiber

20.2g

Sugar

3.0mg

Sodium

Nutrition information is estimated based on ingredient data and will vary depending on preparation methods, portion size, and specific brands used.

Instructions

Brown meat
Preheat the oven to 375F.

To make the sauce, heat the olive oil in a small saucepan over medium heat. Add the flour and whisk for 1 minute. You’re looking for a paste-like consistency that starts to bubble. Add the vegetable broth and salsa verde; whisk until well combined and the sauce begins to simmer and thicken up. Add the cilantro, then take off the heat and set aside.

To prepare the filling, add the spinach, black beans, corn, green onions, cilantro and cumin to a mixing bowl; stir to combine.

In the bottom of a 13×9 casserole dish, ladle 1 cup of the enchilada sauce in the bottom.

Roll about 1/2 cup of enchilada filling in a tortilla and place in the casserole dish, seam side down. Repeat until all of the filling and tortillas have been used. Top with the remaining enchilada sauce and filling. Bake for 25 minutes until the top is bubbly and slightly golden brown.

Remove from the oven and let cool for 10 minutes. Garnish with any leftover cilantro and enjoy.

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