Serves 6

Dress up these hearty enchiladas with a side of seasoned rice and sliced watermelon or other seasonal fruit.

Ingredients
1 pound fresh spinach or 1-10 ounce bag frozen chopped spinach
Vegetable oil spray, if needed
15-ounce can black beans, rinsed if desired and drained
1/2 cup salsa
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
6 6-inch corn tortillas or fat-free flour tortillas
1/2 cup fat-free or light sour cream
1 1/2 to 2 teaspoons fresh lime juice
4 ounces shredded reduced-fat Monterey Jack cheese
2 medium Italian plum tomatoes, diced
2 green onions (green and white parts), thinly sliced

Cooking Instructions

Thoroughly rinse the spinach and remove the stems.

In a large pot, bring several quarts of water to a boil over high heat. Cook the fresh spinach in the boiling water for 1 minute. With a slotted spoon, remove the spinach. Drain well in a colander. Using the back of a spoon, squeeze out as much liquid as possible. For frozen spinach, cook according to package directions.

Preheat the oven to 350°F. Lightly spray a shallow nonstick baking pan or casserole dish with vegetable oil spray.

In a medium bowl, stir together the spinach, black beans, salsa, cumin, and chili powder. Spoon the mixture equally down the middle of each tortilla. Roll each tortilla around the filling, jelly-roll style.

Place each tortilla with seam side down in the prepared baking pan or casserole dish. Bake, uncovered, for 15 minutes.

Meanwhile, stir together the sour cream and lime juice. Remove the enchiladas from the oven. Spread the sour cream mixture evenly over the top. Sprinkle with the cheese, tomatoes, and green onions. Bake for 5 more minutes.

Cook's Tip
This dish freezes so well that you might want to make a batch to keep on hand for evenings when the cook is off. After rolling the enchiladas, place them in a container and cover tightly with aluminum foil or put them in an airtight plastic freezer bag. Increase baking time to 35 to 40 minutes.

Nutrition Analysis (per serving)
148       Calories
3.0 g     Total Fat
223 mg Sodium
20 g      Carbohydrates
4 g        Fiber
10 g       Protein

Dietary Exchanges
1 starch, 1/2 other carbohydrate, 1 oz lean meat