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Friday, June 22, 2018

Foodie Files: Black Bean Enchiladas

 I love trying recipes that are a little outside of my norm, but still give me the protein and veggies I am for in every meal. While this is technically a vegetarian meal, black beans are a great protein to substitute in and have just as much nutritional value as chicken or ground turkey. This recipe is also incredibly easy to follow and serves 4-5 people in one sitting. In my case, this is a great meal prep for the week and, I kid you not, I'm excited for dinner every night because of it.

One of the secret ingredients in this recipe that is different than other Mexican recipes I've posted like these Sheet Pan Chicken Fajitas is the cinnamon, which adds a smidge of sweetness and compliments the flavors from the cumin and enchilada seasoning really well. Check out all of the recipe details below and, don't worry, I gotcha covered on dinner for your Friday night!

   

Ingredients
1 can of enchilada sauce
2 tablespoons olive oil
1 small, chopped red onion
1 red bell pepper, chopped
1 small head of broccoli, chopped into bite-sized pieces
1 teaspoon Ground Cumin
¼ teaspoon Ground Cinnamon
½ bag of frozen spinach
1 can black beans, drained and rinsed
1 cup shredded Monterey Jack cheese
8 whole wheat tortillas (about 8” in diameter)

Directions

1. Preheat oven to 400 degrees.Lightly grease a 13 by 9-inch pan with olive oil or cooking spray.

2. In a large skillet over medium heat, warm the olive oil until simmering. Add the onions and a pinch of salt. Cook until the onions are tender, about 5 to 7 minutes. 

3. Add the broccoli and bell pepper, stir, and reduce heat to medium-low.  Cook, stirring occasionally, for about 8 to 9 minutes, or until the broccoli is brighter green.

4. Add the cumin and cinnamon to the skillet and cook until fragrant, about 30 seconds. Add the spinach, a few handfuls at a time until all of has softened.

5. Transfer the contents of the pan to a medium mixing bowl. Add the drained beans, ¼ cup cheese and 2 tablespoons of enchilada sauce.

Assemble the enchiladas:
6. Spread ½ cup filling mixture down the middle of a tortilla, then snugly wrap the left side over and then the right, to make a wrap. Place it seam side down against the edge of your pan. Repeat with remaining tortillas and filling.

7. Drizzle the remaining enchilada sauce evenly over the enchiladas, leaving the tips of the enchiladas bare. Sprinkle the remaining shredded cheese evenly over the enchiladas.

8. Bake, uncovered, on the middle rack for 20 minutes. Serve and enjoy!


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