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Black Bean & Spinach Enchiladas

Alissa
  • 45 minutes
  • Serves 4

INGREDIENTS

1 1/2 cups

canned tomato puree

1

garlic clove, (minced)

1 1/2 tbsp

chili powder

salt and black pepper

1 tbsp

olive oil

1

medium onion, (diced)

2

garlic cloves, (minced)

1/2

jalapeño pepper, (seeded and finely chopped)

1 1/2 tsp

ground cumin

1 oz

can black beans, (drained)

1/4 cup

water

1 tbsp

red wine vinegar

2 cups

coarsely chopped fresh spinach leaves, (lightly packed)

1/4 cup

finely chopped fresh cilantro

salt

8

corn tortillas

chopped scallions

fresh cilantro leaves

tahini, (thinned with a bit of water)