Lunch: Black Bean, Corn, and Spinach Enchiladas

Recipe by Woman's Day Kitchen These enchiladas are so loaded with fiber-packed black beans and sweet corn, we promise, you won't miss the meat.

This recipe includes fertility superfoods such as:

Spinach

Health and fertility benefits of Black Bean, Corn, and Spinach Enchiladas

Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility.

Ingredients

1 tbsp. olive oil
2 clove garlic
1 can black beans
1 c. frozen corn
1/2 tsp. ground coriander
4 c. baby spinach
4 scallions
kosher salt
Pepper
1 c. cilantro
4 oz. pepper Jack cheese
8 flour tortillas
1/2 c. red enchilada sauce

Instructions

Heat broiler. Heat the olive oil and garlic in a large skillet over medium heat until the garlic begins to sizzle, about 2 minutes.
Add the black beans, corn, coriander, and 2 tablespoons water and cook, stirring occasionally, until heated through, about 3 minutes.
Add the spinach, scallions, and 1/2 teaspoon each salt and pepper and cook, tossing occasionally, until the spinach begins to wilt, 1 to 2 minutes. Remove from heat and fold in the cilantro.
Divide the filling and all but 1/3 cup of the cheese among the tortillas (about 1/3 cup filling each). Roll them up and place seam-side down in a large baking dish or individual dishes. Spoon the enchilada sauce over the top, sprinkle with the remaining cheese and broil until the cheese melts, 1 to 2 minutes.

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