Nice and easy recipes - Black Bean, Corn, and Spinach Enchiladas

Black Bean, Corn, and Spinach Enchiladas

Ingredients

·         1 tbsp. olive oil

·         2 clove garlic

·         1 can black beans

·         1 c. frozen corn

·         ½ tsp. ground coriander

·         4 c. baby spinach

·         4 scallions

·         kosher salt

·         Pepper

·         1 c. cilantro

·         4 oz. pepper Jack cheese

·         8 flour tortillas

·         ½ c. red enchilada sauce

Directions

1.       Heat broiler. Heat the olive oil and garlic in a large skillet over medium heat until the garlic begins to sizzle, about 2 minutes.

2.      Add the black beans, corn, coriander, and 2 tablespoons water and cook, stirring occasionally, until heated through, about 3 minutes.

3.      Add the spinach, scallions, and 1/2 teaspoon each salt and pepper and cook, tossing occasionally, until the spinach begins to wilt, 1 to 2 minutes. Remove from heat and fold in the cilantro.

4.      Divide the filling and all but 1/3 cup of the cheese among the tortillas (about 1/3 cup filling each). Roll them up and place seam-side down in a large baking dish or individual dishes. Spoon the enchilada sauce over the top, sprinkle with the remaining cheese and broil until the cheese melts, 1 to 2 minutes.