For the Love of Enchiladas...

Black Bean Spinach Enchiladas

Get ready because these will rock your world! I highly suggest making your own Enchilada sauce… because it really adds something special to this dish, taking it above and beyond what's already amazing deliciousness. Even the leftovers are incredible. If you're looking to make this dish even healthier, simply decrease the amount of cheese. (I don’t) 

Ingredients for the Sauce…

·       3 cups organic low sodium vegetable broth

·       1/4 cup tomato paste

·       1/4 cup all-purpose flour

·       2 Tbsp. olive oil

·       2 tsp. cumin

·       1/4 tsp. garlic powder

·       1/4 tsp. onion powder

·       1/4 tsp. chili powder

·       Salt/pepper

Ingredients for Enchiladas

·       15 oz. can black beans, rinsed and drained

·       1 1/2 cups corn (I used frozen, thawed)

·       6 oz. fresh baby spinach

·       6 green onions, thinly sliced

·       1/3 cup cilantro, chopped

·       2 tsp. cumin

·       3 cups shredded 3 cheese blend (or pepper jack, etc.)

·       8 whole wheat or flour tortillas

 Directions

1.    In a saucepan, heat olive oil over medium heat. Add tomato paste, flour, 2 tsp. cumin, garlic powder, onion powder, and chili powder. Cook 1 minute, whisking.

2.   Whisk in broth, bring to a boil. Reduce to simmer, and cook until slightly thickened about 8 minutes. Salt and pepper to taste, and set aside.

3.   Sauté the spinach in olive oil over medium heat for 1-2 minutes until slightly wilted.

4.   In a large bowl, combine beans, 2 cups cheese, spinach, corn, green onions, 2 tsp. cumin, and cilantro.

5.   Preheat oven to 375. Lightly spray a 9x13 inch baking dish, and pour a small amount of the sauce to coat the bottom.

6.   Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish.

7.   Pour remaining sauce over the enchiladas, coating evenly. Sprinkle 1 cup cheese on top.

8.  Bake about 20 minutes, and garnish with cilantro and/or green onions (optional).

Adapted from Martha Stewart                                                                                          Freezer Instructions

1.    Make the Enchiladas as outlined above… stopping before adding the sauce and cheese to the top. 

2.   Freeze the Enchiladas and the Sauce separately. 

3.   Thaw the Sauce in the fridge overnight, and then when ready to bake, heat the sauce slowly in a saucepan - whisking helped keep it smooth. 

4.   Then pour the sauce over the frozen Enchiladas, add some cheese, and baked @ 400, covered for 30 minutes and uncovered for 15 minutes. 

Easy Bean Enchiladas

I love Mexican food! The End!  These Enchiladas are quick… yummy… and healthy (as far as Enchiladas go)!  A perfect recipe for a week night dinner… or lunch… or late night emergency snack.

Ingredients

o  Two 15 oz. cans black beans

o  15 oz. can vegetarian-style refried beans

o  10 oz. enchilada sauce

o  3 cloves garlic

o  1 small onion

o  3-4 green onions

o  1 tsp. cumin

o  Shredded cheese (Light Mexican blend, cheddar, etc.)

o  6 large tortillas (Whole wheat or low carb work great)

o  Tomatoes for topping

Directions

1.    Dice onion, mince garlic. Sauté onion and garlic with cumin and salt over med-high heat for about 7 minutes.

2.   Lower heat to med-low, add refried beans and stir with a spatula until beans soften.

3.   Rinse and drain black beans, add to pan. Stir to combine.
Preheat oven to 325.

4.   Evenly distribute bean mixture to the center of tortillas, leaving space to fold ends in.

5.   Sprinkle some cheese on top of the bean mixture, and then roll up with ends tucked in.

6.   Place seam side down in a lightly sprayed 9x13 inch glass baking dish.
Pour enchilada sauce over the top, then shredded cheese and sliced green onions (or add the green onions after baking).

7.   Bake for about 25 minutes.  Uncover for 5-10 minutes to brown.Top with diced tomatoes.

thank you Skinny Taste!

Turkey and Black Bean Enchiladas

For all of us Enchilada Lovers out there… these Enchiladas have great taste… are high in fiber and very filling! Top them with a little sour cream, scallions or cilantro on top. Look for healthy tortillas that are whole wheat and low carb such as La Tortilla Factory or Trader Joe's. You will love these!!

Ingredients:

• 1 lb. extra lean Ground Turkey
• 15-16 oz. can your favorite Red Enchilada sauce
• 15.5 oz. can Black Beans, drained
• 4.5 oz. can chopped Green Chiles
• 14.5 oz. can diced Tomatoes (Mexican style or Rotel mild are great)
• 2 cloves Garlic
• 1/4 cup chopped Onion
• 1/4 cup chopped Cilantro
• 1-2 tsp. Cumin
• 1/8 tsp. Chili powder
• Salt
• 8 (6-inch) low carb Whole Wheat Flour Tortillas (La Tortilla Factory)
• 1 cup reduced fat shredded Mexican Cheese
• nonstick cooking spray

Directions:

·       In a large skillet brown the turkey and season with salt. When the turkey is browned, add onion, garlic, black beans, cilantro, green chiles, diced tomatoes, cumin and chili powder. 

·       Mix well and simmer on low, covered for 20 minutes. Remove lid and simmer an additional 5-10 minutes to reduce the liquid. Preheat oven to 400 degrees. Spray a 13 by 9-inch glass baking dish with non-stick spray. 

·       Put 1/2 cup turkey mixture into each tortilla and roll it. Place in baking dish seam side down. 

·       Top with enchilada sauce and cheese. Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Uncover for 5-10 minutes to brown if you like.

Thank you so much Gina from skinnytaste.com Love your site!!
Gina's Weight Watcher Recipes

Servings: 8 • Serving Size: 1 enchilada • points+: 7 pts.
Calories: 278.7 • Fat: 8.7g • Protein: 27.0 g • Carb: 35.6 g • Fiber: 15.1 g