Spinach Enchiladas

Spinach Enchiladas

with Black Beans

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Casa Vega has been serving Los Angelenos mouthwatering Mexican meals for over 60 years, and these spinach enchiladas are no exception. Most enchiladas are filled with chicken or beef, but this recipe pushes the boundaries of the Mexican classic by using spinach as the base for the filling. The enchiladas are topped with a tomatillo salsa and served with zesty cumin-lime black beans, packing all the flavor you’d expect from a more traditional version. And the best part about these enchiladas? You won’t even miss the meat.  

  • Est. Cooking Time: 45 min
  • Allergens: Dairy
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Chardonnay
  • Pale Ale

INGREDIENTS:

  • White Corn Tortilla
  • Sour Cream
  • Jack Cheddar
  • Black Beans
  • Avocado
  • Garlic Cloves
  • Cilantro
  • Lime
  • Yellow Onion
  • Baby Spinach
  • Peeled Tomatillos

EQUIPMENT YOU'LL NEED:

  • 2 Medium Sauté Pans
  • Blender or Immersion Blender
  • Large 3-inch Deep Sauté Pan
  • Large Baking Dish
  • Medium Bowl
  • Small Bowl
  • Small Sauce Pot
  • Tongs

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil
  • Vegetable Oil