This was great. I made it exactly as stated except for adding a bit more of the spices called for. I was a little dismayed to see that the Spinach Madeline used Velveeta, but I guess a little once in a while is ok. Very tasty!
Black Bean 'n' Spinach Enchiladas
Yield: Makes 8 servings
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Bake: 35 Minutes
- 2 (15-ounce) cans black beans, rinsed and drained
- 2 tablespoons fresh lime juice
- 1 teaspoon Creole seasoning
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 recipe Spinach Madeleine (2 cups)
- 1 (8-ounce) container sour cream
- 8 (8-inch) flour tortillas
- 1 (12-ounce) block Monterey Jack cheese, shredded and divided
- Combine first 7 ingredients in a medium bowl; set aside.
- Stir together Spinach Madeleine and sour cream until blended.
- Spoon about 1/2 cup black bean mixture down center of each tortilla. Top each with 1/3 cup Spinach Madeleine mixture, and sprinkle with 3 tablespoons cheese. Roll up, and place, seam sides down, in 2 lightly greased 11- x 7-inch baking dishes. Sprinkle remaining cheese evenly over tops.
- Bake, covered, at 350° for 25 minutes. Uncover and bake 5 to 10 more minutes or until cheese is melted.
- Black Bean-Chicken-Spinach Enchiladas: Substitute 1 cup chopped, cooked chicken for 1 can black beans. Proceed as directed.
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