Friday, November 12, 2010

Black Bean and Spinach Enchiladas


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!

Ingredients:
  • 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
Directions:
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!).

13 comments:

  1. Those enchilada's sound wonderful!! Definitely something I need to try.
    ~Ann Claire

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  2. This does sound delicious! I can see why you would be craving them. I love how you have weekly date nights. We need to get into that habit. Thanks for sharing...I hope you have a fun-filled weekend!

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  3. I'm copying this one! Hubby's recent heart attack has changed our eating habits for sure. These look really good. :)

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  4. Those look fantastic. I might have to make this over the weekend.

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  5. YUM. This is full of my favorite things! In fact, I had black bean and cheese tacos for lunch (with wheat tortillas) and then black beans with kale and sweet potatoes for dinner. Hmm...bean overload! Anyway, I'd love to try these sometime soon! It's so cute and great that you guys have a weekly date night. :)

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  6. BEANS! I haven't had beans in two weeks now, aahh! I'm salivating.

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  7. oh my gosh, this is one of my favorite things to eat - I love your presentation!

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  8. I am saving this recipe for sure! I could easily throw some chicken in there for the family I cook for or for Brady! Great dinner!

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  9. wow I definitely need to give this a try. Looks fabulous!

    xo

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  10. YES PLEASE! These look so good! I need to add these ingredients to the grocery list...

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  11. wow those look so good! I love enchiladas!

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  12. Enchiladas soothe my soul. They're saucy, cheesy, spicy...basically everything I need to be good to go.

    Great idea using spinach to bulk it up while adding some healthy nutrients/vitamins to the mess.

    I hope the Cake Batter ice cream was fabulous!

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  13. An awesome, healthy enchiladas recipe? Now I'm craving this... :)

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