Black Bean Spinach Enchiladas with Creamy Avocado Lime Sauce
Ingredients:
- AVOCADO LIME SAUCE
- 1 large ripe avocado
- 1/4 cup olive oil
- 1/4 cup Ripple Unsweetened Original Milk
- 1/4 cup chopped fresh cilantro
- 2 tablespoons freshly squeezed lime juice
- 1 small jalapeno pepper, seeded and diced
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- ENCHILADAS
- 1 tablespoon olive oil
- 1 clove garlic, minced
- ¼ red onion, diced
- 1 ½ teaspoons cumin
- 1 can black beans, drained and rinsed
- 1 (4-ounce) can diced green chiles
- 1/3 cup frozen corn
- 2 cups fresh spinach
- 1/2 cup green enchilada sauce
- salt and pepper
- 8 corn tortillas
- 1 1/2 cups green enchilada sauce
- cilantro (to top)
Directions:
- To make the avocado lime sauce, combine all ingredients in a food processor or blender, and blend until smooth and creamy. Set aside.
- For the enchiladas, heat the olive oil in a large pan over medium heat. Sauté the garlic and onions until the onions are soft and translucent, about 5 minutes, stirring frequently. Add the cumin, black beans, green chilies, corn, salt and pepper. Stir in ¼ cup enchilada sauce and cook 5 minutes more. Set filling aside.
- Preheat oven to 350º F. Pour 1/4 cup of enchilada sauce in the bottom of a 9” x 13” baking dish.
- Fill each tortilla with 1/4 cup of the filling, rolling to seal.
- Place each filled tortilla seam side down in the baking dish.
- Top with remaining enchilada sauce and place in the oven for 15 minutes.
- Remove from the oven and allow enchiladas to cool for 5 minutes.
- Drizzle with avocado lime sauce and garnish with cilantro.
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