Utilizing frozen spinach and canned beans means these vegetarian enchiladas may be whipped up on the fly with substances you most likely have at house. Skip the cheese to make it vegan-friendly.
- 2 medium candy potatoes, microwaved till tender
- 1 15-ounce can of black beans, drained
- 1 pound frozen spinach, thawed and drained
- 1/four cup salsa
- eight corn tortillas
- 1 15-ounce can of enchilada sauce
- half cup cheddar cheese, shredded
Preheat oven to 400°F. Cube cooked candy potato and add to a big bowl with black beans, spinach and salsa; stir to mix. Divide combination evenly between tortillas and roll up, then place seam-side down in a big baking dish. Pour enchilada sauce excessive and sprinkle evenly with cheddar cheese. Bake till heated by means of and cheese is melted, about 20 minutes.
Serves: four | Serving Measurement: 1/four recipe
Per serving: Energy: 377; Whole Fats: 7g; Saturated Fats: 4g; Monounsaturated Fats: 1g; Ldl cholesterol: 17mg; Sodium: 654mg; Carbohydrate: 70g; Dietary Fiber: 18g; Sugar: 9g; Protein: 20g
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