Bean and Spinach Enchiladas
~1 15.5 oz can black beans, rinsed
~1 10 oz package frozen chopped spinach, thawed and squeezed of excess liquid
~1 cup frozen corn
~1/2 teaspoon ground cumin
~8 oz sharp cheddar cheese, grated( 2 cups)
~Kosher salt and black pepper
~2 16 ounce jars salsa (3 1/2 cups)
~10 6 inch corn tortillas, warmed
~4 radishes, cut into matchsticks
~1/2 cup grape tomatoes, halved
~1/2 cucumber, halved and sliced
~3 tablespoons fresh lime juice
~2 tablespoons of olive oil
In a medium bowl, mash half the beans. Add the spinach, corn, cumin, 1 cup of the cheddar cheese, the remaining beans, 1/2 teaspoon salt, and 1/4 teaspoon of pepper and mix to combine. Preheat oven to 375 degrees.
Spread 1 jar of the salsa in the bottom of a baking dish. Dividing evenly, roll up the bean mixture in the tortillas and place the rolls seam-side down in the baking dish. Top with the remaining salsa and cheddar.
Cover and cook for 30 mins. Uncover and cook an additional 5-10 minutes.
Before serving, toss the lettuce, radishes, tomatoes, and cucumber in a large bowl withe the lime juice, oil and 1/2 teaspoon each salt and pepper. Serve with the enchiladas and sprinkle with scallions.
This can also be done in the crock pot-cook on low for 2 1/-3 hours.
|Via Real Simple|