We love Enchiladas at our house. I wanted to find a way to stick some veggies in there and I came across a recipe from The Garden Grazer. I changed things around a little bit to make it so my girls would eat it and it turned out delicious! Hope you love it as much as we did!
Healthy Black Bean Spinach Enchiladas
15 oz. can black beans, rinsed and drained
15 oz. can of corn
6 oz. fresh baby spinach
6 green onions, thinly sliced
1 cup of fat free cottage cheese
1/3 cup cilantro, chopped
2 teaspoon cumin
2 cups shredded 3 cheese blend (or your favoite cheese)
1 can of enchilada sauce
8 whole wheat or flour tortillas
In a large bowl, combine beans, 1 cup cheese, spinach, corn, green onions, cottage cheese, 2 tsp. cumin, and cilantro.
Preheat oven to 375. Lightly spray a 9x13 inch baking dish, and pour a small amount of the Enchilada sauce to coat the bottom.
Generously fill tortillas with the bean mixture. Roll up tightly with ends tucked in, and place seam side down in dish.
Pour remaining sauce over the enchiladas, coating evenly. Sprinkle with the other 1 cup of cheese on top.
Bake about 20 minutes, and garnish with cilantro and/or green onions (optional).