- 2 tablespoons olive oil
- 1 small red onion, chopped
- ¼ teaspoon salt
- 4 cloves garlic, minced
- 1 cup drained artichokes (jarred or defrosted frozen), quartered
- 1 (4-ounce) can green chilis, drained
- 1 (12 ounce) bag baby spinach
- 1 (15-ounce) can black beans, drained and rinsed
- ¼ cup sour cream
- black pepper to taste
- 6 (8-inch) flour tortillas
- 2 cups favorite enchilada sauce
- 3 cups Monterey Jack cheese, shredded
- Handful cilantro, chopped for garnish
1. Preheat oven to 400F. Lightly grease a 13 by 9-inch pan.
2. In a large skillet, warm 2 tablespoons olive oil over medium heat.
3. Add onions and ¼ teaspoon salt. Cook until the onion is tender and translucent, about 4 to 5 minutes.
4. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
5. Add drained artichokes, green chilis, and few large handfuls of spinach to the skillet.
6. Cook, stirring frequently, until the spinach has wilted.
7. Repeat with remaining spinach.
8. Remove from heat and transfer mixture to a bowl.
9. Stir in drained black beans and sour cream. Season to taste with salt and pepper.
10. Pour ½ cup enchilada sauce into prepared pan, evenly coating the bottom of the pan.
11. To assemble enchiladas, spread ½ cup artichoke mixture down the middle of a tortilla, add a little enchilada sauce and sprinkle with cheese.
12. Wrap the left side over and then the right, to make a wrap. Place seam side down against the edge of your pan. Repeat with remaining tortillas and filling.
13. Drizzle the remaining enchilada sauce evenly over the enchiladas. Sprinkle with shredded cheese over the enchiladas.
14. Bake, covered with foil, on the middle rack for 20 minutes. Remove foil and bake for an additional 5 minutes or until cheese is golden and bubbly.
15. Remove from oven and allow to cool slightly. Sprinkle with chopped cilantro and serve.
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