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:
Preheat the Oven:
Preheat your oven to 375°F (190°C).
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.
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.
Prepare the Enchilada Sauce:
In a separate bowl, mix together tomato sauce, ground cumin, chili powder, garlic powder, salt, and pepper.
Top with Sauce:
Pour the enchilada sauce over the rolled tortillas in the baking dish.
Bake:
Bake in the preheated oven for 20-25 minutes or until the enchiladas are heated through and the sauce is bubbly.
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
