These enchiladas are so loaded with fiber-packed black beans and sweet corn, we promise, you won’t miss the meat.
YIELD: 4 servings (cost per serving of $1.58)
- 1 tbsp. olive oil
- 2 clove garlic
- 1 can black beans
- 1 c. frozen corn
- ½ tsp. ground coriander
- 4 c. baby spinach
- 4 scallions
- Kosher salt
- 1 c. cilantro
- 4 oz. pepper Jack cheese
- 8 flour tortillas
- ½ c. red enchilada sauce
- Heat broiler. Heat the olive oil and garlic in a large skillet over medium heat until the garlic begins to sizzle, about 2 minutes.
- Add the black beans, corn, coriander, and 2 tablespoons water and cook, stirring occasionally, until heated through, about 3 minutes.
- Add the spinach, scallions, and 1/2 teaspoon each salt and pepper and cook, tossing occasionally, until the spinach begins to wilt, 1 to 2 minutes. Remove from heat and fold in the cilantro.
- Divide the filling and all but 1/3 cup of the cheese among the tortillas (about 1/3 cup filling each). Roll them up and place seam-side down in a large baking dish or individual dishes. Spoon the enchilada sauce over the top, sprinkle with the remaining cheese and broil until the cheese melts, 1 to 2 minutes.
Tips & Techniques
SOURCE: Country Living, by WOMAN’S DAY KITCHEN