Black Bean and Spinach Enchiladas
Ingredients
1 (15 ounce) can black beans, drained and rinsed
4 ounces cream cheese
3/4 cup cheddar cheese, shredded
10 ounces frozen chopped spinach
cayenne pepper, garlic powder, paprika to taste
6 tortillas
Directions
1. Preheat your oven to 375.
2. In a large pan or skillet, thaw the frozen spinach over medium high heat.
3. When completely thawed, add black beans and pepper.
4. Add cream cheese to the skillet and work with it to combine the ingredients.
5. Add cheddar, stirring to help it melt and combine. Remove from heat.
6. Divide the mixture into the center of the six tortillas, folding both ends over and rolling to the center.
7. Arrange the enchiladas in the pan, top with more shredded cheddar to garnish.
8. Bake approximately 15-20 minutes, until cheddar garnish is browned slightly.
