It seems the older I get, the less meat appeals to me. Thus, Meatless Mondays were born into our household–my sneaky way of making a day without meat sound fun so Dennis plays along. :)
This recipe made both of us happy–the enchiladas are filling, have good flavor, and are figure-friendly. I do realize the picture isn’t too appetizing, but they really are good, I promise!
If you have any favorite vegetarian dishes and are willing to share the recipe, please leave it in a comment or message me!
Spinach & Black Bean Enchiladas
from The New Holly Clegg Trim & Terrific Cookbook
makes 8 enchiladas
1 (10 oz) pkg. frozen chopped spinach, thawed
1 (15 oz) can black beans, rinsed & drained
1 (1 1/4 oz) pkg. taco seasoning mix (or 3 tablespoons homemade)
1 c water
1 c fat-free sour cream, divided
8 (6-8 inch) flour tortillas
1 (10 oz) can enchilada sauce
1 1/2 c shredded reduced-fat Cheddar cheese
2 T sliced green onions
Preheat oven to 375 degrees.
In a non-stick skillet, heat the spinach, black beans, taco seasoning mix, and water. Bring to a boil, reduce heat, and cook for 8-10 minutes, or until the mixture is thickened. Remove from the heat, and stir in 1/2 c sour cream.
In each tortilla, spread 1 T enchilada sauce, about 1/3 c spinach mixture, and 1 heaping tablespoon cheese. Roll up each tortilla placing the seam-side down in an oblong baking dish coated with nonstick cooking spray. Spread the remaining enchilada sauce over the filled enchiladas, cover, and bake for 15-18 minutes.
Uncover and garnish with the remaining cheese. Continue baking for 5 minutes longer, or until the cheese is melted. Serve with the remaining sour cream, and sprinkle with the green onions.
Veronica’s notes: I felt the filling was creamy/liquid enough without putting the enchilada sauce on the inside, so I just poured it over the top.
Nutritional info per serving: 266 cal, 14 g protein, 39 g carbs, 3 g fat, 5 g fiber, 11 mg cholesterol, 1198 mg sodium
Diabetic exchanges: 1.5 very lean meat, 2.5 starch