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Spinach & Cheese Quiche


  • 2 tablespoons olive oil
  • 2 medium sweet onions, finely chopped
  • 1 red bell pepper, cut into ¼-inch pieces
  • 4 garlic cloves, thinly sliced
  • Salt and black pepper
  • teaspoons ground cumin
  • 1(15-ounce) can fire-roasted tomatoes, crushed
  • 2 teaspoons chili powder
  • ½ teaspoon hot sauce
  • ¼ cup sour cream, plus more for serving
  • 2 (15-ounce) cans black beans, rinsed
  • 5 ounces Cheddar or Monterey Jack cheese, grated (about 1¼ cups)
  • 10 to 12(6-inch) soft corn or flour tortillas

Step by Step Instructions


Heat the oven to 425 degrees. In a large skillet, heat the oil over medium-high. Add the onions, bell pepper and garlic; season with salt and pepper. Cook, stirring occasionally, until softened and charred in spots, 6 to 8 minutes. Stir in the cumin and cook until fragrant, about 1 minute. Remove from heat.


Transfer half the vegetable mixture to a blender; add the tomatoes, chili powder and hot sauce. Blend until very smooth. Season to taste with salt and pepper.


Add the black beans and ½ cup cheese to the remaining vegetables in the skillet and stir to combine.


Pour half the enchilada sauce (about 1½ cups) into a medium casserole dish or a 9-by-13-inch baking pan and spread it to cover the bottom of the dish.


Line up the filling, tortillas and baking dish in a row. Place a little more than ¼ cup of the bean mixture in the center of one tortilla. Roll up the tortilla and place in the casserole dish, seam-side down. Repeat with the remaining tortillas.


Pour the remaining sauce over the enchiladas, then sprinkle with remaining ¾ cup cheese. Bake until the cheese has melted, about 10 minutes. Top with sour cream and serve immediately.

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