These are super light, especially if you make your own sauce. They have very few ingredients and you can even adjust this recipe yourself by adding less cheese, more cheese, chili powder, …whatever you like. If you just cannot do the vegetarian thing, add chicken and these would still be totally delicious.
2 tablespoons olive oil
½ medium yellow onion, chopped
1 tablespoon cumin
1 10 oz box frozen spinach, thawed squeezed dry
1 can black beans
1 ½ cups frozen corn
salt and pepper
14-18 corn tortillas
3 cups pepper jack cheese, shredded
Homemade red enchilada sauce (or your favorite store-bought variety)
Preheat oven to 400 degrees.
Heat olive oil over medium heat in large pan. Add onions, and cook until translucent. Add cumin, spinach, black beans, corn, and salt and pepper. Cook for about 10 minutes over medium heat until everything is heated through. Add 1 cup of the cheese, and stir to incorporate.
Wrap tortillas in aluminum foil and heat in the oven until just warm and pliable, about 5 minutes. Add ⅓ cup of enchilada sauce to the bottom of a 13×9 inch baking pan. Remove the tortillas from the oven and one by one fill each tortillas with ⅓ cup of the black bean and spinach mixture.
Place each filled tortilla, seam side down, into the baking dish. Once the pan is full, pour the remaining sauce mixture over tortillas, then top with cheese. Bake uncovered for 15-20 minutes or until the enchiladas are hot and bubbly. Rest for 5 minutes before serving.
Love, Grey & Brianna
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