Prep Time
25 Mins
Bake Time
35 Mins
Yield
Makes 8 servings

How to Make It

Step 1

Combine first 7 ingredients in a medium bowl; set aside.

Step 2

Stir together Spinach Madeleine and sour cream until blended.

Step 3

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.

Step 4

Bake, covered, at 350° for 25 minutes. Uncover and bake 5 to 10 more minutes or until cheese is melted.

Step 5

Black Bean-Chicken-Spinach Enchiladas: Substitute 1 cup chopped, cooked chicken for 1 can black beans. Proceed as directed.

Ratings & Reviews

Delicious!!

ShannonP
January 15, 2017
These were wonderful! Even my meat-loving husband enjoyed these!!

Wyoming11's Review

Wyoming11
December 02, 2012
N/A

ShannonP's Review

sah0048
March 08, 2011
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!