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Amazing Spinach Enchiladas: 5 Star Flavor

Spinach Enchiladas
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Enjoy these delicious vegetarian spinach enchiladas with a creamy verde sauce. They are hearty, flavorful, and perfect for a meatless main course.

Ingredients

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  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup shredded Monterey Jack cheese, divided
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 (6 inch) corn tortillas
  • 1 (16 ounce) jar salsa verde
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh cilantro

Instructions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  3. Stir in spinach, black beans, 1/2 cup Monterey Jack cheese, cumin, salt, and pepper. Cook for 2-3 minutes, until heated through.
  4. Warm tortillas slightly to make them pliable.
  5. Spread about 1/4 cup of the spinach mixture down the center of each tortilla. Roll up and place seam-side down in a lightly greased 9×13 inch baking dish.
  6. In a bowl, whisk together salsa verde and sour cream. Pour evenly over the enchiladas.
  7. Sprinkle with the remaining 1/2 cup Monterey Jack cheese.
  8. Bake for 20-25 minutes, or until heated through and cheese is melted and bubbly.
  9. Garnish with fresh cilantro before serving.

Notes

  • For a spicier enchilada, add a pinch of cayenne pepper to the spinach mixture.
  • If you prefer a richer sauce, you can add a bit more sour cream or a dollop of Mexican crema.
  • Feel free to add other vegetables like corn or diced bell peppers to the filling.

Nutrition

Find it online: https://savoryskies.com/spinach-enchiladas-creamy-verde/