Spinach, Black Beans & Cheese Enchiladas

Today's Calcium-rich dish is a very creamy, filling and delicious Mexican dish: Spinach, Black bean & cheese filled tortillas baked with creamy enchilada sauce and more cheese until gooey. This is a great make ahead dish -- make the filling, roll it up in the tortillas, pour in the sauce - freeze at this stage and when ready, bake until cheese melts and everything is heated through.

Recipe adapted from Martha Stewart's site. Original recipe had a no-cook filling, but I cooked them briefly.

Cheese is a great source of calcium along with Spinach & beans. Calcium content of the ingredients in today's dish: Spinach (1cup - 240mg), Black Beans (½cup - 23mg), Cheese (¼cup - 20%DV).

Ingredients:
Corn Tortillas - 8

For the Filling:
Spinach - 2 cups cooked (I used frozen spinach that was thawed)
Black beans - 1 16oz. can, rinsed and drained
Corn - 2cups (I used frozen corn that was thawed)
Onion - 1 small, finely chopped
Garlic - 2 cloves, minced
Cheese - 2cups (I used Mexican 4 cheese blend with cheddar, jack and 2 other Mexican cheeses)
Chili powder - 1tsp (I used Ancho chili powder)
Ground Cumin - 1tsp
Salt and Pepper - to taste

For the Enchilada Sauce:
Tomato Paste - 2tbsp
Ground Cumin - 1tsp
All-purpose flour - 2tbsp
Vegetable Broth - 2cups
Cream - 3tbsp
Salt and Pepper - to taste

 

Method:

• Make the Enchilada Sauce: In a medium saucepan, heat 1tbsp olive oil, add the flour, tomato paste and cumin and cook for 1-2 minutes on medium flame or until the flour is cooked and doesn't smell raw anymore.
• Whisk in the broth and ½cup water, making sure that there are no lumps. Bring the mixture to a boil, lower the heat and simmer for 4-5 minutes. Add the cream and cook for another 2 minutes. Season with salt and pepper. Set aside.
• Make the Filling: Heat 2tsp oil in a saute pan, add onions and garlic and cook until onions are translucent. Add spinach, corn and black beans, cook until heated through. Season with chili powder, ground cumin, salt and pepper. Set aside to cool for 5 minutes. Mix 1 cup of cheese.
• Assemble: Preheat oven to 400°F. Lightly spray cooking spray on a 8" square baking dish. 
• Wrap tortillas in a damp paper towel and microwave for a minute or until warm and pliable. Top each tortilla with ¼cup of filling, wrap tightly and place seam side down on the baking pan. Repeat with all the tortillas.
• Sprinkle the remaining cheese over the enchiladas and top with the enchilada sauce. Bake in the preheated oven for 15-20 minutes or until cheese is melted.
• Remove from the oven and cool for at least 5 minutes before digging in. 

I served mine with some Mexican sour cream rice. Recipe from here.

This casserole can also be made in individual portions. Simply bake them in smaller baking dishes like below and Enjoy!!

Lets check out what my fellow marathoners have cooked up today for BM# 19.