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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the spinach into a microwaveable bowl, and heat on full until lightly wilted (mine took 50 seconds). Set aside to cool. | 2. Chop the spring onions into 1/2cm rounds, and combine with the drained black beans, chopped coriander, and half of the grated cheese. | 3. When the spinach is cool enough to handle, squeeze out any excess liquid, and add this to the filling mixture. Mix well. | 4. To make the sauce, melt the butter in a large saucepan. Whisk in the flour until lightly browned, about 1-2 minutes. Gradually whisk in the chicken stock and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in the sour cream. Add the jalapeños and garlic powder and simmer unitl the sauce has thickened, about 2 minutes; season with salt and pepper, to taste. Remove from heat and stir in the cilantro. | 5. To assemble the enchiladas, lay the tortilla on a flat surface and spoon 1/3 cup of the bean mixture in the center; sprinkle with cheese. Roll the tortilla and place seam side down onto prepared baking dish coated with 1/2 of the jalapeno cream sauce,. Repeat with remaining tortillas and bean mixture. | 6. Pour remainder of the jalapeño cream sauce evenly over the top. Place into oven and bake, covered, until lightly golden and bubbly, about 20 minutes. | 7. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spring onion	6			-	-	-	-
spinach	100	g		22.0	3.9	2.2	0.3
coriander	3	tablespoons	chopped	0.92	0.1468	0.0852	0.0208
black bean	400		drained	396725.6372	72550.7646	25129.8351	1652.0539999999999
cheddar cheese	100		grated	-	-	-	-
flour tortilla	8			-	-	-	-
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
purpose flour	2	tablespoons		-	-	-	-
vegetable broth	1 1/2	cups		243.54	39.483000000000004	8.9298	5.7564
cream	3/4	cup	sour	341.55	7.9868	4.209	33.3788
jalapeno	2		seeded minced	3.2625	0.7312	0.1024	0.0416
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
kosher salt	1	pinch		-	-	-	-
black pepper	1	pinch	ground	0.3608	0.0919	0.0149	0.0047
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208

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