Spinach and Cheese Enchiladas

 

Ingredients:

For the enchiladas:

• 8 whole wheat or corn tortillas
• 2 cups fresh spinach, chopped
• 1 cup reduced-fat shredded cheddar cheese
• 1 cup reduced-fat shredded Monterey Jack cheese
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup diced red onion
• 2 cloves garlic, minced

For the Enchilada Sauce:

• 2 cups tomato sauce (look for a no-added-sugar version)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
2. Prepare the Enchilada Filling:
   • In a skillet over medium heat, sauté the garlic and red onion until softened.
   • Add chopped spinach, black beans, and corn. Cook until the spinach wilts and the mixture is well combined.
   • Remove from heat and let it cool slightly.
   • Stir in shredded cheddar and Monterey Jack cheese.
3. Assemble the Enchiladas:
   • Spoon the spinach and cheese filling onto each tortilla and roll them up. Place them seam side down in a baking dish.
4. Prepare the Enchilada Sauce:
   • In a separate bowl, mix together tomato sauce, ground cumin, chili powder, garlic powder, salt, and pepper.
5. Top with Sauce:
   • Pour the enchilada sauce over the rolled tortillas in the baking dish.
6. Bake:
   • Bake in the preheated oven for 20-25 minutes or until the enchiladas are heated through and the sauce is bubbly.
7. Serve:
   • Remove from the oven and let it cool for a few minutes before serving.

Nutritional Information (Approximate, per serving):

• Calories: 250-300 calories
• Protein: 15-18g
• Carbohydrates: 35-40g
• Fat: 8-10g
• Fiber: 8-10g