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Hearty and Healthy Spinach and Black Bean Enchiladas

January 8, 2012


As much as I detest posting bad food photos, I’ve just gotta do it. After describing to my mom the deliciousness of these enchiladas, she made me promise to post the recipe—bad photos and all. I have a personal hang-up with using flash, but alas…Of course, like every year, I completely overdid it with the holiday grub and like every January, I swear off all sweets and fatty food. This recipe is great for a chilly day (or any day really), when you want something hearty and healthy.

5-6 large whole wheat tortillas
4 cooked chicken breasts
1 can cream corn
1 can rinsed and drained black beans
4 green onions chopped
4 cups washed baby spinach
2 tbps salsa
1 cup of shredded cheese
4 garlic cloves crushed
2 tbsp cumin
2 tsp chilli powder
2 tsp oregano
1/4 tsp cayenne pepper
Salt and pepper

Bake chicken breasts until cooked through (375 for approximately 25 minutes). Once cool, shred or chop into small half-inch long pieces. In a mixing bowl, combine chicken, corn, beans, green onions, spinach, salsa and 1/2 cup of cheddar cheese (or any you prefer). Add in garlic, cumin, chilli powder, oregano, cayenne pepper and salt and pepper. In a 9 x 13” baking dish, spread 2 cups of salsa. Now, time to fill the tortillas. Divide mixture among 5-6 tortillas. Fill and roll. How simple?! Place filled tortillas in the baking dish side by side. Top with 1/2 cup of cheese and bake covered at 350 for 20 minutes. Uncover and cook for another 10-15 minutes until cheese is golden brown. Best served with salsa, avocado, and sour cream. Enjoy~

From → Casserole, Recipes

3 Comments
  1. Hooray hooray you’re back! This just made my day!
    I think it looks delicious : )
    xoxo

  2. ps Adrien just walked by looking over my shoulder and said, “hey that looks really good”. So there. Your mom is right.
    xo

  3. Erin permalink

    Thanks for posting this- I’m making it tonight! xo

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