Black Bean and Spinach Skillet Enchiladas
with cheese / rice / sour cream
- Oil, cooking - 1 Tbsp
- Chili powder - 1 Tbsp
- Cumin, ground - 2 tsp
- Oregano, dried - 1/2 tsp
- Tomato paste - 5 Tbsp
- Stock, any type - 2 cups
- Rice, uncooked white or brown - 3/4 cup
- Onions - 1/2, diced
- Tortillas, gluten-free corn and taco-sized - 3, chopped into bite-sized pieces
- Chives - 1 Tbsp, chopped
- Spinach, baby - 3 oz, chopped
- Beans, black (14 oz / 397 g) - 1 can, drained and rinsed
- Oil, cooking - 1 Tbsp
- Corn, frozen - 3/4 cup
- Enchilada sauce (ingredients listed separately) - ~1 1/2 cups
- Cheese, any shredded blend - 1 cup
- Sour cream (sub plain yogurt) - 4 Tbsp
- Salsa, store-bought, for serving - 1/4 cup
- Cook rice - (If not already made from Monday’s meal.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
- Enchilada sauce - Heat oil (the portion for the sauce) in a saucepan over medium heat. To the hot oil, add chili powder, cumin and oregano and saute until fragrant, ~1 minute. Add tomato paste and stir to combine. Whisk in stock and bring to a simmer. Simmer until sauce thickens slightly, ~5 minutes. Season with salt and pepper. (Can be done 5 days ahead)
- Onions / Tortillas - Prep as directed and store separately. (Can be done up to 5 days)
- Chives / Spinach - Prep as directed and store separately. (Can be done 1 day ahead)
- Beans - Drain and rinse.
- Turn on the oven’s broiler.
- Heat large oven-safe skillet over medium-high heat. Add oil (the portion for the enchiladas), and onions to hot oil. Saute until soft, 1 to 2 minutes. Add beans and corn and saute until corn is defrosted. Add enchilada sauce and bring to a simmer. Stir in spinach and cook until spinach is wilted, 2 to 3 minutes.
- Remove pan from heat and stir in rice, tortillas and half the cheese. Top with remaining half of cheese.
- Place skillet under heated broiler and cook until cheese is melted and sauce is bubbling, ~3 minutes (watch it closely to prevent burning).
- Top enchiladas with chives. Serve with sour cream and salsa. Enjoy!
Made it without the rice. It was like a southwestern stew. Pretty good. Could have been spicier.1 Helpful
Everyone likes this & quick easy weeknight, great way to use up things, even made it w rice left from night before. Made in Dutch oven so a bit soupy, use less sauce next time. ISO less spicy canned sauce.0 Helpful
Amazed at how quickly this one went together and was served! Tasty and will definitely make again, but will build in some more flavors, such as diced jalapeños & cumin added in the onion sauté step, as I felt it was a bit bland.0 Helpful
Super good! Would make again!0 Helpful
Love, love, love this dish, and so does our six-year old. I waited until it was just about done to put in the spinach, because the heat of the dish is enough to wilt the spinach. No point in putting it in too early.0 Helpful
Subbed more corn instead of rice, worked out well. So, so good. Even better after a few days in the fridge.0 Helpful
If I made it again, I'd decrease the amount of rice.0 Helpful