Spinach Enchilada Recipe

Preparation

1. 1

   Sauté Vegetables

   In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent, about 3-4 minutes.

2. 2

   Cook Spinach

   Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Stir in the black beans and half of the shredded cheese, mixing well. Remove from heat.

3. 3

   Prepare Tortillas

   Preheat your oven to 375°F (190°C). In a baking dish, spread a little enchilada sauce on the bottom to prevent sticking. Warm corn tortillas slightly in a microwave or on a skillet until pliable.

4. 4

   Fill and Roll Enchiladas

   Take a tortilla, spoon a generous amount of the spinach mixture onto the center, roll it up tightly, and place seam-side down in the baking dish. Repeat with remaining tortillas.

5. 5

   Top with Sauce and Cheese

   Once all enchiladas are in the dish, pour the remaining enchilada sauce over the top and sprinkle with the remaining shredded cheese.

6. 6

   Bake

   Cover the dish with foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.

7. 7

   Serve

   Serve the spinach enchiladas hot, garnished with sour cream and alongside Mexican rice.