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Spinach, Broccoli, & Black Bean Enchiritos
Butter-flavored cooking spray
10 La Tortilla Factory Spinach Tortillas
26 oz. can cream of mushroom condensed soup
9c. (approx. 10 oz) fresh spinach
3 c. broccoli (chopped: florets and stems)
15 oz. canned black beans
14.5 oz. canned diced tomatoes
1 c. colby-jack cheese
Lemon pepper, cumin, fresh ground pepper, salt
Pre-heat oven to 350*F. Spray pan well with cooking spray.
1. Start up that stovetop on medium heat.
2. Dump frozen broccoli into pan. Stir well.
3. Add fresh spinach. Stir till spinach is wilted.
4. Add drained black beans.
5. Turn off heat & add half of cream of mushroom. Stir & mix well.
6. Fill each tortilla with mixture, lining pan with enchiritos.
7. Once pan is empty of enchirito filling, add tomatoes and remaining cream of mushroom. Stir till well mixed. Pour mixture over enchiritos.
8. Sprinkle colby-jack cheese on top.
9. Bake 30-45 minutes, or until done.
10. Allow to sit for approx. 10 min. before serving.
Butter-flavored cooking spray
10 La Tortilla Factory Spinach Tortillas
26 oz. can cream of mushroom condensed soup
9c. (approx. 10 oz) fresh spinach
3 c. broccoli (chopped: florets and stems)
15 oz. canned black beans
14.5 oz. canned diced tomatoes
1 c. colby-jack cheese
Lemon pepper, cumin, fresh ground pepper, salt
Pre-heat oven to 350*F. Spray pan well with cooking spray.
1. Start up that stovetop on medium heat.
2. Dump frozen broccoli into pan. Stir well.
3. Add fresh spinach. Stir till spinach is wilted.
4. Add drained black beans.
5. Turn off heat & add half of cream of mushroom. Stir & mix well.
6. Fill each tortilla with mixture, lining pan with enchiritos.
7. Once pan is empty of enchirito filling, add tomatoes and remaining cream of mushroom. Stir till well mixed. Pour mixture over enchiritos.
8. Sprinkle colby-jack cheese on top.
9. Bake 30-45 minutes, or until done.
10. Allow to sit for approx. 10 min. before serving.