Beans & Greens Enchiladas
Beans, vegetables, and spices come together for a hearty, filling dinner-time favorite.
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Servings: 12
Ingredients
- 1 Tablespoon canola oil
- 1 15-ounce can spinach or collards greens 1 pound fresh or frozen spinach, collard greens, or kale
- 2 15-ounce cans beans 4 cups cooked beans
- 1 15-ounce can diced tomatoes
- 1 15-ounce can corn
- 1 teaspoon garlic powder
- 2 teaspoons chili powder or taco seasoning
- 1 cup shredded cheese
- 2 15-ounce cans enchilada sauce (red or green)
- 12-16 large flour tortillas
- Toppings: cheese, avocado, sour cream or plain yogurt, salsa, etc.
- Nonstick spray
Instructions
- Wash hands with warm, soapy water for 20 seconds.
- Preheat oven to 350°F.
- Spray 2 9x13-inch baking dishes with nonstick spray.
- In a large skillet or electric skillet, heat oil. If greens are fresh or frozen, heat in the skillet until wilted (for fresh) or no longer frozen.
- Drain beans, tomatoes, and corn. Add beans, tomatoes, corn, and seasonings to skillet. Heat through.
- Divide mixture between tortillas, filling each tortilla with 1/3-1/2 cup of the filling.
- Sprinkle cheese over the filling.
- Roll up tortillas and place seam-side down in the baking dishes.
- Cover with enchilada sauce.
- Cover with foil and bake for 20 minutes, until heated through. Remove foil, top with additional cheese, if desired, and bake for 5 more minutes.
- Serve with toppings. Freeze 1 pan of enchiladas for a quick dinner another day.