Ingredients with Measurements:
- 2 cups fresh spinach
- 1/2 cup diced onion
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (4 ounces) diced green chilies
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese, divided
- 1/2 cup shredded cheddar cheese
- 8-10 flour tortillas
Special equipment needed:
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a large skillet, sauté spinach and onion in olive oil until spinach is wilted and onion is translucent.
3. Add garlic, cumin, chili powder, salt, and black pepper to the skillet and cook for an additional minute.
4. Stir in black beans, green chilies, sour cream, and 1/2 cup of Monterey Jack cheese.
5. Spread a thin layer of the mixture onto each tortilla and roll up tightly.
6. Place the rolled tortillas seam-side down in a greased 9x13 inch baking dish.
7. Cover the enchiladas with the remaining mixture and sprinkle with the remaining Monterey Jack and cheddar cheese.
8. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 432
Fat: 24g
Saturated Fat: 12g
Cholesterol: 54mg
Sodium: 1025mg
Carbohydrates: 36g
Fiber: 7g
Sugar: 4g
Protein: 19g
Substitutions for ingredients:
- Fresh spinach can be substituted with frozen spinach that has been thawed and drained.
- Monterey Jack cheese can be substituted with any other type of cheese.
Variations:
- Add cooked chicken or ground beef to the filling for a meatier version.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
Tips and tricks:
- To make rolling the tortillas easier, warm them up in the microwave for a few seconds before filling them.
- Use toothpicks to hold the enchiladas together while baking.
Storage instructions:
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the enchiladas in the microwave or oven until heated through.
Presentation ideas:
Serve the enchiladas on a bed of lettuce or with a dollop of sour cream on top.
Garnishes:
- Chopped cilantro
- Sliced avocado
- Salsa
Pairings:
- Spanish rice
- Refried beans
- Guacamole
Suggested side dishes:
- Corn on the cob
- Grilled vegetables
- Salad
Troubleshooting advice:
- If the filling is too dry, add a little bit of chicken or vegetable broth to the mixture.
- If the enchiladas are too soggy, reduce the amount of sour cream in the filling.
Food safety advice:
Make sure to cook the enchiladas to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Enchiladas originated in Mexico and are now a popular dish in many parts of the world.
Flavor profiles:
The creamy spinach filling is balanced by the spices and tanginess of the sour cream and cheese.
Serving suggestions:
Serve the enchiladas with a side of Spanish rice and refried beans for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican