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Black Bean and Spinach Enchiladas

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“Taught to me by a friend, this quick and easy recipe can be whipped up on a work night and is a favorite around my house. Ingredients are ready made and very available. Round out the meals by serving with rice and corn.”
READY IN:
50mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat your oven to 375.
  2. In a large pan or skillet, thaw the frozen spinach over medium high heat.
  3. When completely thawed, add black beans and pepper.
  4. Add cream cheese to the skillet and work with it to combine the ingredients.
  5. Add cheddar, stirring to help it melt and combine. Remove from heat.
  6. Divide the mixture into the center of the six tortillas, folding both ends over and rolling to the center.
  7. Pour one can of the enchilada sauce in the bottom of a 9 by 13 glass baking pan.
  8. Arrange the enchiladas in the pan, pour the remaining can of sauce over them and top with more shredded cheddar to garnish.
  9. Bake approximately 15-20 minutes, until sauces is bubbling and cheddar garnish is browned slightly.

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