Bean and spinach enchilada bake
6
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Instead of Friday night takeaway, stay in and enjoy this quick and easy vegetarian meal from Mexico.
Ingredients
English spinach
1 bunch(es), trimmed, chopped
Cooked black beans
440 g, can, rinsed
Reduced fat feta cheese
75 g, crumbled
Taco sauce
½ cup(s), (or enchilada), 140g
Corn tortilla
8 small
Extra light cheddar cheese
45 g, grated
Tomato(es)
2 medium, finely chopped
Red onion
½ small, finely chopped
Fresh coriander
2 tbs, finely chopped
Lime juice
1 tbs
Lime(s)
1 medium, wedges to serve
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 1.5L (6-cup) capacity ovenproof dish with oil.
2
Lightly spray a large non-stick frying pan with oil and heat over high heat. Add the spinach and cook, stirring, for 1–2 minutes or until wilted. Transfer to a large bowl and cool slightly. Add the beans, feta and enchilada sauce and toss to combine.
3
Warm tortillas following packet instructions. Lay tortillas on a work bench. Top each with 1/3 cup (80ml) of the bean mixture. Roll tortillas to enclose filling. Arrange enchiladas, seam-side down, in prepared dish. Sprinkle with the cheese. Bake for 15 minutes or until cheese is melted and golden.
4
Meanwhile, combine the tomatoes, onion, coriander and juice in a small bowl. Spoon salad over enchiladas and serve with a lime wedge.
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