Black Bean Enchiladas

Picture and recipe from herbavoracious.

I make a black bean soup pretty regularly. I made it yesterday and put most of it aside for lunches, and I used the rest for this recipe. With the black bean soup already made, this came together very quickly. Stan and I both love spinach. You could easily double the filling to feed more people. Any black bean soup would do. I actually bought a few cans of some organic soup for this recipe, but ended up not using them since I made my own soup. Stan and I both loved this meal. I would highly recommend it!

Enfrijoladas de Espinaca – Tortillas with Spinach in Black Bean Sauce
Vegetarian and gluten-free; vegan if you omit the cheese
Serves 4
15 minutes

1 pound frozen spinach
2 tablespoons vegetable oil
1 small white onion, finely diced
2 cloves garlic, minced
1/2 teaspoon cumin powder
1/2 teaspoon oregano (Mexican oregano if possible)
1 teaspoon Kosher salt
1 quart Pacific Natural Foods Spicy Black Bean Soup
12 corn tortillas (double check ingredients for gluten-free)
1/2 cup crumbled cotija cheese (or grated Monterey Jack) (omit or replace for vegan)
1 avocado, sliced
a few cilantro leaves

Defrost the frozen spinach and squeeze some of the water out of it. Heat the oil in a skillet over a medium high flame. Saute the onion and garlic for 2 minutes. Add the spinach, cumin, oregano, and salt. Cook, stirring occasionally for 3 minutes. Taste and adjust seasoning.
Heat the soup in a small saucepan.
Carefully dip a tortilla in the soup (using tongs so you don’t burn yourself!). Hold it there for about 5-10 seconds, until it has softened but isn’t falling apart. Remove to a bowl, fill with about 3 tablespoons of the spinach, and loosely roll up. Repeat for all of the tortillas, putting 3 in each bowl.
Top each bowl with 1/4 of the remaining sauce, a sprinkling of the cotija cheese, a few slices of avocado, and some roughly torn cilantro and serve immediately.