Bean and spinach enchilada bake
1 bunch(es), trimmed, chopped
Cooked black beans
440 g, can, rinsed
reduced fat feta cheese
75 g, crumbled
½ cup(s), (or enchilada), 140g
Bega Country Light Cheese, Tasty, 50% Less Fat, Grated
2 medium, finely chopped
½ small, finely chopped
2 tbs, finely chopped
1 medium, wedges to serve
2 x 3 second spray(s)
- Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 1.5L (6-cup) capacity ovenproof dish with oil.
- 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.
- 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.
- Meanwhile, combine the tomatoes, onion, coriander and juice in a small bowl. Spoon salad over enchiladas and serve with a lime wedge.