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Spinach with Beans

  • Prep 10 min
  • Total 30 min
  • Ingredients 7
  • Servings 8

Ingredients

2
packages (10 oz) frozen chopped spinach
1
tablespoon oil
1/2
cup minced white onion
1
tablespoon garlic paste
1/2
cup grated queso fresco
1/2
cup half-and-half
1
cup whole cooked pinto beans

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Serve it as is, or with rice – simple, easy and delicious!

I’m not a vegetarian, but sometimes I don’t feel like eating meat. There are days when I just want something lighter, and this is one dish I make when I’m feeling that way. It’s made with beans and spinach, so I still get the protein that I’d be getting if I were to prepare a dish with meat. I also like that it’s versatile and can be used in several different ways!

You can omit the beans and use the filling in enchiladas. You can also add a bit of salsa to the Quelites con Frijoles, and use the filling to make a delicious burrito.

Directions

  • 1 Thaw frozen spinach. Place in skillet over medium to medium high heat; cook for about 10 minutes. Drain and set aside.
  • 2 In large skillet, sauté onions in the oil for about 5 minutes. Add the garlic paste. Stir in spinach and cheese. Stir in half-and-half, and cook for about 3 minutes. Add the beans and simmer for 5 minutes.

I’m not a vegetarian, but sometimes I don’t feel like eating meat. There are days when I just want something lighter, and this is one dish I make when I’m feeling that way. It’s made with beans and spinach, so I still get the protein that I’d be getting if I were to prepare a dish with meat. I also like that it’s versatile and can be used in several different ways!

Rate and Comment

Rosalynda Segovia Thorn Rosalynda Segovia Thorn
September 15, 2015

I’m not a vegetarian, but sometimes I don’t feel like eating meat. There are days when I just want something lighter, and this is one dish I make when I’m feeling that way. It’s made with beans and spinach, so I still get the protein that I’d be getting if I were to prepare a dish with meat. I also like that it’s versatile and can be used in several different ways!