Warm, softened corn tortillas rolled around a savory black bean, corn and spinach filling, baked under red enchilada sauce and finished with creamy avocado and fresh cilantro.
10m prep · 53m cook · 4 servings Gluten-Free
Ingredients Instructions
8 whole Corn Tortillas 1 can (15 oz) Black Beans 1 cup Corn 2 cups Enchilada Sauce 2 cups Spinach ½ whole Onion 1 whole Avocado 2 tbsp Fresh Cilantro 2 tbsp Olive Oil ½ tsp Salt
Instructions 1 Heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced onion and a pinch of the salt and cook, stirring occasionally, until soft and translucent, 6-8 minutes. While the onion cooks, preheat the oven to 375°F. 2 Add the drained black beans, corn and spinach. Cook, stirring, until the spinach is fully wilted and the mixture is heated through, 4-5 minutes. Season with the remaining salt, taste and add more if needed. Stir in 1/4 cup of the enchilada sauce to moisten the filling, then transfer the filling to a bowl and wipe out the skillet. 3 Soften the tortillas: lightly brush both sides of each tortilla with the remaining 1 tbsp olive oil. Heat the skillet over medium heat and warm the tortillas one or two at a time, 20-30 seconds per side, until soft and pliable but not crisp. Stack them on a plate under a clean kitchen towel to keep them warm and flexible, about 5 minutes total. 4 Spread about 1/2 cup enchilada sauce over the bottom of a 9x13-inch baking dish. 5 Spoon a generous 1/3 cup filling down the center of each warm tortilla, roll up snugly and place seam-side down in the dish, packed side by side. Pour the remaining enchilada sauce evenly over the top, making sure the tortilla edges and ends are covered so they don't dry out or burn. 6 Cover the dish with foil and bake 15 minutes. Uncover and bake 5-10 minutes more, until the sauce is bubbling around the edges and the filling is hot in the center; the exposed tortilla edges should be just lightly crisp, not dark brown. 7 Let the enchiladas rest 5 minutes so the sauce settles. Top with sliced avocado and chopped cilantro and serve. Estimated nutrition (per serving) Calories 375 kcal
Protein 10g
Carbs 53g
Fat 16g
Fiber 10g
Sodium 875mg
Sugar 5g
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