“Open your mouth and taste, open your eyes and see, how good God is.” Psalm 34:8

Spinach & Blck Bn Enchilada


4 Poblano Peppers, halved lengthwise and seeded
2- 15oz cans Black Beans, drained
1 - 16oz can Pinto Beans, drained
1 - 14.5oz can Fire-roasted diced Tomatoes, drained
1 - 8oz pkg Cream Cheese, softened
1 - 8oz ctn Sour Cream
1 - 6oz Bag Baby Spinach
30 - 6" corn tortillas, torn into 2" pieces
1 - 10oz can Enchilada Sauce
2 1/2 cups shredded Colby/Jack Cheese


Created on March 11th, 2013

Preheat broiler.

Line a rimmed baking sheet with aluminum foil.

Place peppers, cut side down, on prepared baking sheet.

Broil 5" away from heat, for 8-10 minutes or until skins are charred.

Place hot peppers in a ziplock bag, seal bag and let stand for 10 minutes.

Remove peppers from bag and peel off charred skin, discarding skin.

Finely chop peppers

In a large bowl, combine peppers, beans tomatoes, cream cheese, sour cream and spinach.

Reduce oven temperature to 350 degrees.

Lightly grease a 9x13 baking dish.

Evenly layer half of corn tortillas over bottom of prepared baking dish.

Spread half of pepper mixture evenly over tortillas.

Pour half of enchilada sauce over pepper mixture.

Sprinkle evenly with half of the cheeses.

Repeat layers , beginning with tortillas and ending with cheeses.

Bake for 35-40 minutes or until hot and bubbly.

Let stand for 10 minutes before serving.


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