February 10, 2012

Spinach & Three-Bean Enchiladas

The first time I made this recipe was my first time ever trying enchiladas, so I have no idea how they compare, but this recipe is so good that it really doesn't matter. 

I made the original recipe a few weeks ago and while they tasted great, I wanted to try adding a sauce after seeing Alison's post on enchiladas.  I really like these both ways, and would recommend omitting the sauce if you're looking to save a few calories (due to the olive oil).

If your kitchen lacks a scale, use a medium sized mixing bowl to estimate 6oz of baby spinach.  I measured mine and, loosely added, it came right to the top.

There are a number of steps in this recipe which is time-consuming, but the process of constructing the enchiladas is very easy. 

This is probably not a great weeknight recipe...although I wonder if I could prepare it ahead of time and freeze it?  It'd probably work well to the freeze the filling and sauce, then use fresh tortillas and cheese.

Spinach & Three-Bean Enchiladas
Prep Time: 25 minutes
Cook Time: 40 minutes

Ingredients (6 servings)
    • 3 tablespoons olive oil
    • 1 tablespoon flour
    • 1 1/2 tablespoons chili powder
    • 15 oz tomato puree
    • 1 teaspoon dried oregano
    • 1 teaspoon ground cumin
    • 1/2 teaspoon salt
    • 1 tablespoon olive oil
    • 1 cup chopped onion
    • 4 cloves garlic, chopped
    • 15 oz can kidney beans, drained and rinsed
    • 15 oz can black beans, drained and rinsed
    • 15 oz can pinto beans, drained and rinsed
    • 8 oz can tomato sauce
    • 1 tablespoon chili powder
    • 1 teaspoon ground cumin
    • 1 tablespoon dried cilantro
    • 6 oz baby spinach
    • 6 whole-wheat fajita-size tortillas
    • 1 1/2 cups shredded Mexican-blend cheese
    • Heat oven to 350 degrees. Line a 9x13 pan with aluminum foil, then spray foil with nonstick cooking spray.
    • In a medium saucepan heat olive oil over medium heat, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder , tomato puree, oregano, cumin and salt. Stir to combine.
    • Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth as it simmers. Adjust the seasonings as needed.
    • Meanwhile, in a 12" skillet heat olive oil over medium-high heat. Add onion and garlic and cook 3 minutes, stirring occasionally.
    • Stir in beans, tomato sauce, chili powder, cumin and cilantro; simmer 3 minutes, stirring occasionally.
    • Gradually stir in spinach until wilted, about 3 minutes. Then lightly mash bean mixture with a potato masher.
    • Spoon about 3/4 cup of the bean mixture down center of each tortilla and tightly roll up; place seam-side down in prepared dish.
    • Pour sauce over enchiladas, spread evenly and then sprinkle cheese; cover with aluminum foil and bake for 30 minutes.
    Recipes adapted from: Family Circle - January 2012 and This Homemade Life - Enchilada Sauce.
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    1 comment:

    1. I made this last night and my entire family loved it! My wife is gluten-free so I used corn starch instead of flour in the sauce (didn't get really thick but was still good) and put the filling between 2 layers of small corn tortillas. My in-laws, who are all about meat and potatoes, had many nice compliments!