{"id":6867,"date":"2018-04-11T16:46:24","date_gmt":"2018-04-11T16:46:24","guid":{"rendered":"https:\/\/natureday.com\/?p=6867"},"modified":"2022-04-04T18:09:21","modified_gmt":"2022-04-04T18:09:21","slug":"easy-vegetarian-spinach-enchiladas-recipe","status":"publish","type":"post","link":"https:\/\/natureday.com\/easy-vegetarian-spinach-enchiladas-recipe\/","title":{"rendered":"Easy Vegetarian Spinach Enchiladas Recipe"},"content":{"rendered":"
1. 1 can re-fried beans
\n2. 1 cup cheese
\n3. 2 cups Spinach
\n4. 1 Big can green enchiladas sauce
\n5. 1 can olives, diced
\n6. 1 can garbanzo beans
\n7. 2 garlic cloves, minced
\n8. Package of flour or corn tortillas<\/p>\n
This recipe of Spinach Enchiladas was created one evening when
\nwe only had a big cabinet of cans and not much in the fridge.
\nSince that night 10 years ago it has been a favorite in our home.
\nWe bring it to pot lucks and everyone raves at how good it taste.
\nIt’s very easy to make and takes about 10 minuets of preparation.<\/p>\n
In a large bowl combine beans, diced olives, 1\/4th of the can of green chili
\nenchiladas sauce, 3\/4ths cup of cheese, garlic, and spinach.
\ncover both sides of each tortilla in half of the remaining green chili sauce.
\nUsually this recipe can make 7 to 10 enchiladas depending on how big the
\ntortillas you use and how full they are packed.
\nSpray glass pan with cooking oil spray.
\nTake a portion of mixture from the bowl and evenly give each tortilla their
\nportion, roll and place in glass pan.
\npour the remaining green chill enchiladas sauce over the top and
\nSprinkle with some olives and cheese.
\nBake uncovered for 30 minutes at 375 until the sides
\nappear to be boiling and the cheese is golden brown.