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Andre Lewis

Black Bean and Spinach Skillet Enchiladas

Print Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 8 corn tortillas about 6 inches each
  • 2 tbsp neutral oil divided
  • 1 lb fresh tomatillos husked, washed and halved
  • 1 small white onion peeled and quartered
  • 3 garlic cloves skins left on
  • 1 jalapeno pepper halved and seeded
  • 1/2 cup low-sodium vegetable broth
  • 3/4 tsp fine salt divided
  • 1 can 15 oz black beans, drained and rinsed
  • 1 package 10 oz frozen chopped spinach, thawed and squeezed dry
  • 1/2 tsp ground cumin
  • 4 oz Monterey Jack cheese grated and divided
  • 1 tbsp fresh lime juice

Method
 

  1. Heat 12-inch skillet over medium. Lightly brush tortillas with 1 tablespoon oil; warm individually about 20 seconds per side until flexible. Stack under clean towel.
  2. Raise to medium-high. Add tomatillos cut-side down, onion, unpeeled garlic, and jalapeno to dry skillet. Cook 8 to 10 minutes, turning as needed, until softened and patchily browned. Remove garlic early if skin darkens.
  3. Cool vegetables 5 minutes; peel garlic. Blend with tomatillos, onion, jalapeno, broth, and 1/2 teaspoon salt mostly smooth in vented countertop blender, following warm-liquid instructions. Leave sauce in jar while making filling.
  4. Reduce skillet to medium; add remaining oil, beans, squeezed spinach, cumin, and remaining salt. Cook 3 to 4 minutes, mashing half beans. Transfer to bowl; add half cheese.
  5. Pour half sauce into skillet; lower heat. Divide filling among tortillas; roll and arrange all 8 seam-side down in one snug layer. Spoon remaining sauce over.
  6. Cover; gently simmer 10 to 12 minutes to 165°F in centers. Add remaining cheese; cover 2 minutes until melted. Remove from heat.
  7. Drizzle lime juice around rolls; rest 5 minutes. Serve 2 with sauce per portion.