black bean and spinach enchiladas

Love Mexican food? Get the recipe for these delicious black bean and spinach enchiladas for your next Meatless (or Mexican) Monday meal!

black bean and spinach enchiladas

INGREDIENTS
For the sauce:
  1. 2 Tablespoons olive oil
  2. 2 Tablespoons flour
  3. 1 cup vegetable stock or broth
  4. 1 cup salsa verde
  5. 1/2 cup Greek yogurt, optional (recommended for creaminess!)
  6. 1/4 cup cilantro, chopped

For the enchiladas:
  1. 1 Tablespoon olive oil
  2. 15 oz. can black beans, drained and rinsed
  3. 1 1/2 cup corn (canned or frozen)
  4. 8 oz. fresh spinach (you could also buy frozen spinach and thaw, skipping the saute step)
  5. 6 green onions, chopped
  6. 1/3 cup cilantro, chopped
  7. 1 Tablespoon cumin
  8. 8-10 large corn or whole-wheat tortillas

INSTRUCTIONS
  • Preheat oven to 375 degrees.
  • To make the sauce, heat olive oil over medium heat in a small saucepan. Add flour and whisk for 1 minute. Add vegetable stock and whisk until well combined and the mixture begins to simmer and thicken up. Take the saucepan off of the heat and stir in salsa verde, Greek yogurt and cilantro.
  • To make the enchiladas, heat a skillet over medium heat. Add olive oil and spinach, tossing until the spinach is just wilted.
  • In a mixing bowl, add black beans, corn, sauteed spinach, green onion, cilantro and cumin; stir to combine. Add 1/2 cup cheese, mixing until well incorporated.