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Black Bean 'n' Spinach Enchiladas

Black Bean 'n' Spinach Enchiladas

Southern Living APRIL 2005

  • Yield: Makes 8 servings
  • Prep time: 25 Minutes
  • 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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Black Bean 'n' Spinach Enchiladas Recipe