WWL - Black Bean and Spinach Enchiladas

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Step 1 Preheat the oven to 400 F / 200 C.

Step 2

Step 2 Add 1 TBSP oil to a skillet over medium heat, followed by the black beans (both cans, rinsed and drained) and bell pepper. Add salt and pepper to taste, garlic powder, onion powder, cumin and chipotle powder. Stir and cook for about 5 minutes, until the beans are soft. Add the spinach and cover the pan to let the spinach steam and cook down, about 5 minutes. Stir the spinach and beans together, then add 2 TBSP enchilada sauce and ½ cup shredded cheese. Stir the contents together and turn off the heat.

Step 3

Step 3 Spray a 9x13 baking dish with cooking spray. Pour 1/2 of the remaining enchilada sauce inside the pan and spread it around the bottom with a spatula.

Step 4

Step 4 Assemble the enchiladas: Add a big pinch of cheese to each tortilla, followed by a large spoonful (about 1/3 cup) of filling and roll up the tortilla. place it seam side down and repeat the process with the remaining tortillas.

Step 5

Step 5 Pour the remaining enchilada sauce over the tortillas, followed by the remaining cheese. Bake uncovered for 15-20 minutes, until you can see the sauce bubbling a bit.

Step 6

Step 6 Let the enchiladas cool for 15-20 minutes, then carefully divide them between 4 meal prep containers. Top with cilantro if using.