Black Bean and Spinach Enchiladas with Creamy Avocado-Lime Sauce

Hearty enchiladas filled with black beans, spinach, and cheese, topped with a creamy avocado-lime sauce.

Ingredients

• 1 can (15 oz), drained and rinsed Black beans
• 3 cups, chopped Spinach
• 6 slices, shredded Natural Cheese Slices
• 6 Corn tortillas
• 1 1/2 cups Salsa
• 1 large Hass Avocado
• 1/2 cup Greek Yogurt
• 2 tbsp Lime juice
• 1/2 tsp Onion powder
• 1/2 tsp Garlic powder
• 1 tsp Cumin
• 1/4 tsp Chili powder
• to taste Salt and Pepper

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
2. In a large bowl, combine black beans, spinach, half of the shredded cheese, onion powder, garlic powder, cumin, chili powder, salt, and pepper. Mix well.
3. Warm the tortillas slightly to make them more pliable. This can be done in a dry skillet over medium heat for a few seconds per side, or wrapped in a damp paper towel and microwaved for 15-20 seconds.
4. Fill each tortilla with the black bean mixture, roll up tightly, and place seam-down in the prepared baking dish.
5. Pour salsa evenly over the enchiladas, then sprinkle with the remaining shredded cheese.
6. Bake for 25-30 minutes, or until cheese is melted, bubbly, and lightly golden.
7. While enchiladas are baking, prepare the avocado sauce by blending avocado, Greek yogurt, lime juice, and a pinch of salt until smooth and creamy. Add a tablespoon of water if needed to reach desired consistency.
8. Let enchiladas cool for a few minutes before serving. Drizzle generously with avocado-lime sauce.

Cuisine: Mexican

Suitability: vegetarian

Prep Time: 25 mins

Cook Time: 35 mins

Serving Size: 3

Meal Type: dinner