Description
A vegetarian delight featuring black beans, spinach, and a trio of cheeses, wrapped in corn tortillas and smothered in enchilada sauce.
Ingredients
Scale
- 1½ cups enchilada sauce
- 8 corn tortillas
- 1¼ cups shredded sharp cheddar cheese
- 1¼ cups shredded Monterey Jack cheese
- 8 ounces Oaxaca cheese
- 1 can black beans, rinsed and drained
- 2 cups fresh spinach, steamed
Instructions
- Preheat oven to 375ºF.
- Mix black beans, spinach, and Oaxaca cheese.
- Fill tortillas with the mixture, roll, and place in a baking dish.
- Cover with enchilada sauce and top with cheddar and Monterey Jack cheese.
- Bake for 25 minutes until cheese is bubbly.
Notes
Tips: Squeeze excess water from spinach to prevent soggy enchiladas.