Easy Enchiladas
Ingredients
The enchiladas
-
8
pieces
corn tortillas
-
1
cup
black beans, cooked and drained
-
5
ounces
steamed and chopped spinach
-
1½
cups
enchilada sauce
-
1¼
cups
shredded sharp cheddar cheese
-
1¼
cups
shredded Monterey Jack cheese
-
8
ounces
Oaxaca cheese, torn
Toppings
-
1
piece
jalapeño pepper, thinly sliced
-
½
cup
chopped fresh cilantro
-
½
piece
avocado, diced
-
½
piece
lime, for squeezing
Instructions
- Preheat the oven to 350°F and spread ½ cup of enchilada sauce on the bottom of a baking dish.
- If the tortillas are too stiff, warm them in a damp towel in the microwave for a few seconds.
- Mix together ¾ cup of cheddar cheese and ¾ cup of Jack cheese in a small bowl.
- Fill each tortilla with the cheese blend, Oaxaca cheese, black beans, and spinach, then roll them up and place seam side down in the baking dish.
- Pour the remaining sauce over the enchiladas, leaving the edges bare, and top with the remaining cheddar and Jack cheeses.
- Bake uncovered for 20 minutes until the cheese is melted and the edges of the tortillas are crisp.
- Let cool slightly and top with jalapeño slices, cilantro, avocado, and lime juice before serving.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
18g
Total carbohydrates
32g
Total protein
15g
Sodium
600mg
Cholesterol
40mg
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