Seriously. The pictures don’t do these justice!

I was wanting to make enchiladas this week that were vegetarian but had more to them than mere ‘cheese’.

Though of course… cheese enchiladas do have their rightful place in this world, my kitchen is not one of them today.

I wanted a enchiladas with some umph! I wanted enchildas with some substance. I wanted enchiladas with some veggies! …and some cheese too.

Now I used queso fresco in these bad boys because… buying it makes me feel so exotic. Plus, it’s is one of my favorite cheeses for just about any mexican dish!

It also looks amazing up against the stark contrast of the black beans. Don’tcha think?

But… any sort of mexican cheese blend would work if queso fresco doesn’t strike your fancy!

Black Bean & Spinach Enchiladas
 TheSkinnyFork.com

The Skinny:
Servings: 5 • Size: 2 Enchiladas • Calories: 322.8 • Fat: 4.4 g • Carb: 57.1 g • Fiber: 12.1 g • Protein: 14.6 g • Sugar: 6.6 g • Sodium: 953.24 mg

Ingredients:
1 Batch Quick Enchilada Sauce
 4 C. Baby Spinach Leaves
1/4 C. Red Onion, Diced or Minced
4 Garlic Cloves, Minced
1 Jalapeño, Seeded, Stemmed & Diced
1 Can Black Beans (No Salt Added)
1 C. Corn (I used frozen, thawed.)
1/2 C. Cilantro, Chopped
1/4 C. Queso Fresco, Crumbled
10 Whole Wheat Flour Tortillas

Directions:
Preheat oven to 350 degrees F. Lightly spray the inside of a 13×9 baking dish with non-stick cooking spray and set aside. 

In a large skillet quickly sauté the spinach leaves, onion, garlic and jalapeño until the spinach is starting to wilt.

Combine the spinach mixture with the remaining ingredients (except for the queso and tortillas)  into a medium bowl and give it all a good stir.

At this time I like to warm my tortillas briefly by wrapping them in paper towels and microwaving for about 10-15 seconds. I find this helps soften them up for ease in filling. 

Place about half (1 C.) of the enchilada sauce into the bottom of the prepared baking dish.

Fill each tortilla with about 1/4 c. of the enchilada mixture, followed by about 1/2 tbsp. of the queso fresco and roll tightly. Place each enchilada seam side down in the baking dish.

Pour the remaining half of the sauce over the enchiladas, along with any left over queso, and bake for about 25 minutes until sauce is bubbling along the edges.

Remove from the oven to cool slightly. Serve warm!