Spinach & Black Bean Enchiladas

Holly says, "If using fresh kale or collards, cook them by steaming, boiling, or stir-frying them long enough to soften the stems. When the stems are very thick, remove them before cooking. Kale, collards, and other large, leafy, dark greens are a good source of antioxidants that help fight cancer."

Makes 8 enchiladas

1 (10-oz) pkg frozen chopped spinach, thawed
1 (15-oz) can black beans, rinsed and drained
1 (1.25-oz) pkg taco seasoning mix
1 cup water
1 cup fat-free sour cream, divided
8 (6- to 8-inch) flour tortillas
1 (10-oz) can enchilada sauce
1-1/2 cups shredded reduced-fat Cheddar cheese
2 Tbsp sliced green onion (scallion)

Preheat the oven to 375ºF.

In a skillet, heat the spinach, black beans, taco seasoning mix, and water.

Bring to a boil, reduce heat, and cook for 8 to 10 minutes, or until the mixture is thickened. Stir in 1/2 cup sour cream.

On each tortilla, spread 1 Tbsp enchilada sauce, about 1/3 cup spinach mixture, and 1 heaping Tbsp 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, cove, and bake 15 to 18 minutes.

Uncover and sprinkle with the remaining 1/2 cup cheese. Continue baking for 5 minutes longer, or until the cheese is melted.

Serve with the remaining sour cream, and sprinkle with the green onion.

Nutritional Info (Per Serving)
Calories 266
Protein (g) 14
Carbohydrate (g) 39
Fat (g) 5
Calories from Fat (%) 18
Saturated Fat (g) 3
Dietary Fiber (g) 5
Cholesterol (mg) 11
Sodium (mg) 1195
Diabetic Exchanges: 1.5 very lean meat, 2.5 starch


Holly Clegg, The New Holly Clegg Trim & Terrific Cookbook, (Philadelphia: Running Press Publishers, 2006), 195.