Black bean and spinach enchiladas are a guilt free way to indulge in Mexican comfort food in a much lighter way. They are vegetarian enchiladas with spinach, broccoli, beans, cheese, and bell peppers. So good!
Why should I make black bean and spinach enchiladas?
The enchiladas are vegetarian, and packed with good for you veggies.
This is a healthy, feel good and very filling recipe that the whole family will enjoy!
The recipe comes together really quickly, and serves a crowd.
You can customize this with any vegetables you have on hand, try switching up the filling, using the cheese and spices of your choice, etc.
The recipe is adapted from Cookie and Kate, a website with amazing flavorful and simple recipes.
Ingredients in black bean spinach enchiladas:
For the vegetable filling, the recipe calls for: broccoli, frozen spinach (I find it easier to deal with than fresh spinach), a red bell pepper, a red onion, and black beans.
Spices: The spices are very simple, just cumin, a pinch of cinnamon, and salt and pepper to taste. You can of course add more! Try red chili pepper, cayenne pepper, paprika, ground coriander, taco seasoning, whatever you like!
Enchilada sauce: I’ve made a very easy homemade enchilada sauce before, courtesy of Cookie and Kate, and it was fantastic. Canned enchilada sauce works really well in this recipe though, and it makes the prep even easier!
How to make veggie enchilada filling:
- Prepare the veggie filling. The onion is sautéed in olive oil until softened, then the broccoli and bell pepper are added. Cook for a further 8-10 minutes until broccoli florets are turning golden brown at the edges and starting to soften. The best way to do this is by covering the veggies with a lid or cookie sheet, just something that’ll cover them so they cook through thoroughly.
- Add the spices and cook for a further 30 seconds, then stir in the spinach until warmed through.
- Transfer the contents to a large bowl, and add the drained beans, a little enchilada sauce and a handful of cheese. Add salt and pepper to taste.
How to assemble the enchiladas:
- Pour ¼ cup enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated. This’ll help keep the tortillas from sticking.
- Fill a tortilla with 1/2 cup veggie filling, then wrap tortilla around filling to secure, and place seam side down. Repeat until all 8 tortillas are stuffed.
- Drizzle the remaining enchilada sauce evenly over the enchiladas, leaving the tips bare. Sprinkle the remaining shredded cheese evenly over the enchiladas.
- Bake at 400 F (390C) for 20-30 minutes until golden brown and bubbly. Enjoy hot!
What to serve enchiladas with:
I love having these enchiladas with cubed avocado or guacamole, sour cream, sliced black olives, and refried beans. Makes for such a feast!
You can keep it simple and serve with a simple green salad, or just plain. They are definitely filling enough to forgo sides!
Storing leftover black bean spinach enchiladas:
Leftover enchiladas will last 3-4 days tightly covered in the fridge, and can be frozen for up to 3 months. When ready to eat, defrost in the fridge overnight then heat in the oven until golden brown and bubbly. You can freeze after baking or before baking.
If you liked this recipe, you might like:
Slow Cooker Shredded Mexican Chicken
Did you make this? Tag @everylittlecrumb or hashtag #everylittlecrumb and I’ll share your images!
Black Bean and Spinach Enchiladas
Ingredients
- 2 tbsp olive oil
- 1 small red onion, finely diced
- 1 head of broccoli, cut into small bite-sized pieces
- 1 red bell pepper, chopped
- 1 tsp cumin powder
- 1/4 tsp ground cinnamon
- 10 oz frozen spinach, thawed and drained 250g
- 1 can black beans, drained and rinsed You can also sub kidney beans
- 1 cup shredded Mexican blend cheese divided
- 2 cups red enchilada sauce divided
- 1/2 tsp salt
- black pepper, to taste
- 8 whole wheat tortillas
Instructions
For the filling:
- Preheat oven to 400 F (190C).
- In a large skillet over medium heat, heat olive oil. Add the onions. Cook, stirring often, 5-7 minutes. until onions soften.
- Add the broccoli and bell pepper, stir, and reduce heat to medium-low.
- Cover the skillet with a lid or just a larger pan and cook, stirring occasionally, for 8 to 10 minutes, or until the broccoli is brighter green and starting to turn golden on the edges.
- Add the cumin and cinnamon to the skillet and cook for 30 seconds. Add the spinach and stir.
- Transfer the contents of the pan to a bowl. Add the drained beans, a big handful of cheese (1/3 cup or so) and 2-4 tbsp of enchilada sauce. Add ½ teaspoon salt and black pepper, to taste.
To assemble:
- Pour ¼ cup enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated.
- Fill a tortilla with 1/2 cup veggie filling, then wrap tortilla around filling to secure, and place seam side down. Repeat until you have 8 enchiladas.
- Drizzle the remaining enchilada sauce evenly over the enchiladas, leaving the tips bare. Sprinkle the remaining shredded cheese evenly over the enchiladas.
- Bake, uncovered, for 20 minutes until cheese is melted and golden. Enjoy with any toppings you like!
Leave a Reply