spinach and black bean enchiladas with tomatillo cream sauce

while in need of a serious veggie fix i made some black bean and spinach enchiladas with homemade tomatillo sauce. i promise to start taking more pictures, but trust me…these babies were good!

for the sauce:

  • 1 1/2 lb tomatillos
  • 1/2 cup chopped white onion
  • 1/2 cup cilantro leaves ( i left these out because my diners were anti-cilantro and it still turned out great)
  • 1 Tbsp fresh lime juice
  • 1/4 teaspoon sugar
  • 2 jalapeño peppers
  • Salt to taste
1. remove the husks from the tomatillos and rinse them well
2. cut them in half and place them cut side down on a foil-lined baking sheet and place them under the broiler for about 5-7 minutes (skins should be lightly blackened)
3. place the tomatillos and all other ingredients in a blender or food processor and pulse until the consistency you like.
you can make this ahead of time
for the enchiladas (adapted from this recipe):
  • 10 to 12 small flour or corn tortillas ( i like the mission carb balance)
  • 10 oz package chopped spinach, thawed
  • 15 oz can black beans, drained and rinsed
  • 14.5 oz can diced tomatoes with green chiles and spices, drained
  • ¾ cup scallions, chopped
  • 8 oz sour cream
  • 3 cups shredded Pepper Jack cheese
  • cumin, garlic powder
  • two cloves garlic
  •  ¾ cup onion, chopped
  • olive oil
  • 3 cups tomatillo salsa

1. preheat the oven to 400 degrees and get out a 9×13 inch pyrex baking dish.

2. squeeze out as much water from the spinach as you can. place the spinach in a large bowl. add the rinsed beans, drained tomatoes, most of the scallions, and dash of garlic powder, onion powder, salt and pepper to taste. set aside.

3. heat a skillet over medium heat, add the onions, garlic and a dash of cumin. after a few minutes add the mushrooms and then the rest of the spinach mixture. stir until warm. remove from heat.

4. mix together the sour cream and green chile enchilada sauce. spread about 1/3 of the sauce mixture into the 9×13 inch dish.

5. on a plate, place a tortilla and put a small smear of the tomatillo cream sauce in the middle. then top with some of the spinach mixture and a small amount of pepper jack cheese. roll it up and place into the baking dish seam side down. repeat until the dish is full.

6. spread the rest of the sauce on top of the enchiladas and top with the remaining cheese and scallions. bake, covered with for about 25 minutes. then remove the foil and place back in the oven for about 5 minutes. let the dish rest for a few minutes and you are good to go!

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