Name: Easy Cheese Enchiladas with Black Beans & Spinach
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 1/2 cups red enchilada sauce; 8 corn tortillas; 1 1/4 cups shredded sharp cheddar divided; 1 1/4 cups shredded Monterey Jack divided; 8 ounces Oaxaca cheese torn; 1 cup cooked black beans drained and rinsed; 5 ounces spinach steamed and chopped; 1 jalape\u00f1o thinly sliced; 1/2 cup chopped cilantro; 1/2 avocado diced; 1/2 lime for serving

01

Overview

Prep15 min

Cook35 min

Total50 min

Servings4

DifficultyEasy

02

Ingredients

1 1/2 cups red enchilada sauce8 corn tortillas1 1/4 cups shredded sharp cheddardivided1 1/4 cups shredded Monterey Jackdivided8 ounces Oaxaca cheesetorn1 cup cooked black beansdrained and rinsed5 ounces spinachsteamed and chopped1 jalape\u00f1othinly sliced1/2 cup chopped cilantro1/2 avocadodiced1/2 limefor serving

03

Equipment

9x13-inch baking dish
Mixing bowl

04

Method

01

Prep the dish and tortillas

Heat the oven to 350\u00b0F. Spread 1/2 cup of the enchilada sauce over the bottom of a 9x13-inch baking dish. Warm the tortillas briefly if needed so they roll without cracking.

02

Fill and roll

Mix part of the cheddar and Monterey Jack together for the filling. Fill each tortilla with cheese, black beans, and spinach, then roll and place seam-side down in the dish.

03

Top and bake

Pour the remaining enchilada sauce over the tortillas and top with the remaining cheeses and the Oaxaca. Bake until the cheese is melted, the sauce is bubbling, and the tortilla edges are lightly crisp, about 25 to 30 minutes. Finish with jalape\u00f1o, cilantro, avocado, and lime.

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Tips

NoteWarm the tortillas before rolling so they do not crack.

NoteSpread the sauce on the bottom of the dish first \u2014 it keeps the first tortillas from welding themselves to the pan.

NoteReheat until hot all the way through; lukewarm enchiladas are a compromise nobody asked for.

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Nutrition

NoteNutrition varies by ingredient brands and serving size.

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Storage

RefrigeratorRefrigerate covered up to 4 days; reheat until hot throughout.

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Frequently asked

Can I use flour tortillas?+

You can, but corn tortillas hold up better under the sauce and give the classic texture.

No Oaxaca cheese?+

Use all Monterey Jack and add a little extra \u2014 Oaxaca is for the stretch, not the flavor backbone.

Can I assemble it ahead?+

Yes \u2014 assemble the dish, refrigerate up to a day, and bake straight from the fridge, adding a few minutes.

Easy Cheese Enchiladas with Black Beans & Spinach

Overview

Ingredients

Equipment