Spinach Enchiladas Recipe

Prepare the Filling

In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until the onion is translucent.

Add fresh spinach to the skillet and cook until wilted, about 3-4 minutes.

Stir in cumin, salt, and black pepper. Remove from heat and let cool slightly.

In a bowl, combine the spinach mixture with ricotta cheese and half of the shredded mozzarella cheese.

Make the Green Sauce

In a blender, combine tomatillos, jalapeño, minced garlic, cilantro, lime juice, and salt. Blend until smooth.

Cook Rice

In a saucepan, bring water to a boil. Add white rice and salt, reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender.

Heat Beans

In a small pot, combine black beans with cumin and a pinch of salt. Heat over medium until warmed through.

Assemble the Enchiladas

Preheat the oven to 350°F (175°C). Spread a thin layer of green sauce on the bottom of a baking dish.

Take a corn tortilla, fill it with the spinach and cheese mixture, roll it up, and place it seam side down in the baking dish.

Repeat with remaining tortillas and filling. Pour the remaining green sauce over the top and sprinkle with the remaining mozzarella cheese.

Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, or until cheese is bubbly and golden.