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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat your oven to 375. | 2. In a large pan or skillet, thaw the frozen spinach over medium high heat. | 3. When completely thawed, add black beans and pepper. | 4. Add cream cheese to the skillet and work with it to combine the ingredients. | 5. Add cheddar, stirring to help it melt and combine. Remove from heat. | 6. Divide the mixture into the center of the six tortillas, folding both ends over and rolling to the center. | 7. Pour one can of the enchilada sauce in the bottom of a 9 by 13 glass baking pan. | 8. Arrange the enchiladas in the pan, pour the remaining can of sauce over them and top with more shredded cheddar to garnish. | 9. Bake approximately 15-20 minutes, until sauces is bubbling and cheddar garnish is browned slightly. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
black bean	1	can	drained rinsed	991.8141	181.3769	62.8246	4.1301
cream cheese	4	ounces		334.53	3.969	8.0514	32.4324
cheddar cheese	3/4	cup	shredded	-	-	-	-
spinach	10	ounces	chopped frozen	62.3689	11.0563	6.2369	0.8505
cayenne pepper				-	-	-	-
tortilla	6			-	-	-	-
enchilada sauce	2	cans		169.8	27.5642	3.5092	5.1506

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.