The Hungry Spoon kitchen is typically closed for business on Friday nights. It's date night for us (dinner + ice cream), and let's be honest: a tornado couldn't stand between me and an ice cream date.
Today, however, we're switching things up a bit. My craving for Black Bean & Spinach Enchiladas has been so loud the past couple days, we've actually re-scheduled our dinner date for Saturday so I can silence my demanding stomach (the ice cream date remains tonight though--my yearning for cake batter ice cream never leaves).
This recipe will rock your socks off, friends. And it doesn't even come from a fancy-schmancy or highly-acclaimed cookbook. A few years ago I found it in a free pamphlet published by the American Heart Association, and it's the only enchilada recipe I've used since.
If you're looking for a flavorful, filling enchilada with a truly stellar nutritional profile, you've found your match.
You might even like it enough to re-schedule date night :)
Black Bean and Spinach Enchiladas
(a recipe from The American Heart Association)
Say good-bye to the creamy, sauce-laden enchiladas you'll find in a restaurant. This recipe will leave your taste buds begging for more, and your body will thank you, too!
- 9 oz. fresh spinach leaves, stemmed and chopped
- 15 oz. can black beans, rinsed and drained
- 1 large onion, diced
- 1 green pepper, diced
- a little olive oil
- 3/4 cup fresh salsa
- 1/4 tsp. cumin
- 1/4 tsp. chili powder
- 5 whole wheat tortilla shells
- low-fat sour cream
- reduced fat shredded cheddar cheese
- fresh tomatoes, diced
1) In a large pot, bring several quarts of water to a boil. Add spinach and cook for 1 minute. Drain well and press out extra liquid.
2) Preheat oven to 350 degrees. In a small skillet, heat a little olive oil over medium heat. Add onion and green pepper; cook for 3 minutes and remove from heat.
3) Combine spinach, green pepper, onion, beans, chili powder, cumin, and salsa in a large bowl. Spoon mixture into the center of each whole wheat tortilla shell. Roll up enchilada-style, and place seam-side down in a 13 x 9 pan coated with cooking spray. Bake for 15 minutes.
4) Remove enchiladas from oven and lightly brush with sour cream and additional salsa. Sprinkle some cheese on top, and return to the oven for 5 additional minutes.
5) Serve with chopped tomatoes, extra salsa, and chopped avocado (we didn't have any avocado tonight, but I sure wish we did!).