Cook Your Way to Fighting Chronic Pain
May 15, 2018
While Pain Treatment Centers of America provides top of the line medical care for chronic pain sufferers, we also know the importance of living an overall healthy lifestyle that includes diet and exercise. That’s why we have created a free e-book, The Power of Healing Food, so that you have quick, pain reducing recipes at hand.
Before you download our e-book, taste a sample from our pages with these Black Bean and Spinach Enchiladas.
Why did we choose a spinach-inspired recipe? Because spinach has been shown to lessen blood pressure, which can help to prevent chronic headaches. Using headache fighting ingredients in your meals is a simple and tasty way to combat your chronic pain.
Additionally, spinach is high in magnesium, a major relief of migraine headaches due to its effect on serotonin receptors and other migraine-related neurotransmitters. High in water content, spinach can help reduce dehydration, which can exacerbate headaches. (www.activebeat.com)
If you enjoyed learning about the benefits of spinach, our e-book is chock full of helpful insights around pain-relieving foods as well as some pain-reducing kitchen supplies.
Black Bean and Spinach Enchiladas
Get a taste of how you can utilize this delicious, healthy ingredient with our Black Bean and Spinach Enchilada recipe below!
Cook Time: 30 minutes
- For the sauce:
- 2 Tablespoons olive oil
- 2 Tablespoons flour
- 1 cup vegetable stock or broth
- 1 cup salsa verde
- 1/2 cup Greek yogurt, optional (recommended for creaminess!)
- 1/4 cup cilantro, chopped
- For the enchiladas:
- 1 Tablespoon olive oil
- 15 oz. can black beans, drained and rinsed
- 1 1/2 cup corn (canned or frozen)
- 8 oz. fresh spinach (you could also buy frozen spinach and thaw, skipping the saute step)
- 6 green onions, chopped
- 1/3 cup cilantro, chopped
- 1 Tablespoon cumin
- 8-10 large corn or whole-wheat tortillas
- Preheat oven to 375 degrees.
- Beginning with the sauce, heat olive oil over medium heat in a small saucepan. Add flour and whisk for 1 minute. Add vegetable stock and whisk until thoroughly mixed and the base begins to simmer and thicken up. Take the saucepan off the heat and stir in salsa verde, Greek yogurt and cilantro.
- To prepare the enchiladas, heat a skillet over medium heat. Add olive oil and spinach, tossing until the spinach is just wilted.
- In a mixing bowl, combine black beans, corn, sauteed spinach, green onion, cilantro and cumin, mixing well. Stir in 1/2 cup cheese.
- Pour 1 cup of enchilada sauce into the bottom of a greased casserole dish. Spoon 1/2 cup of enchilada filling into each tortilla, roll it up and place in the casserole dish. Continue until there is no filling left. Be sure to roll enchiladas tightly. Cover the enchiladas with remaining enchilada sauce and 1 cup of cheese.
- Bake for 20 minutes until the cheese is bubbly and slightly golden brown. Remove from the oven and let cool for 10 minutes.
- Top with leftover cilantro.