Black Bean and Spinach Enchiladas
Hearty black beans and fresh spinach rolled into soft corn tortillas, smothered in a tangy red enchilada sauce and melted cheese. A satisfying and flavorful vegetarian meal perfect for any night of the week.
For 4 servings
8 steps. 15 minutes total.
- 1
Preheat oven to 375°F (190°C)
- a.Lightly grease a 9x13 inch baking dish with cooking spray or oil. Spread 1/2 cup of the enchilada sauce evenly over the bottom of the dish.
- 2
In a large skillet, heat 2 tablespoons of vegetable oil over medium heat
- a.Add the chopped onion and sauté for 4-5 minutes until softened and translucent.
- 3
Stir in the minced garlic and cook for 1 minute more until fragrant
- a.Add the fresh spinach in batches, stirring continuously until it has completely wilted, about 2-3 minutes.
- 4
Step 4
- a.Add the rinsed black beans, ground cumin, chili powder, salt, and pepper to the skillet. Stir well to combine and cook for 2-3 minutes until heated through. Remove from heat and set aside.
- 5
Step 5
- a.Heat the remaining 1 tablespoon of oil in a small, separate skillet over medium-high heat. Working one at a time, briefly fry each corn tortilla for 10-15 seconds per side until softened and pliable. Transfer to a plate lined with paper towels.
- 6
Step 6
- a.To assemble, place about 1/4 cup of the black bean and spinach filling down the center of a warmed tortilla. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
- 7
Step 7
- a.Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered. Sprinkle the shredded Mexican cheese blend over the top.
- 8
Step 8
- a.Bake uncovered for 20 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. Let the enchiladas rest for 5-10 minutes before serving. Garnish with fresh cilantro and serve with a dollop of sour cream.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Warming the tortillas is crucial to prevent them from cracking. You can also warm them in a microwave wrapped in a damp paper towel for 30-45 seconds.
- 2For a creamier filling, mash about half of the black beans with a fork before mixing them with the spinach and spices.
- 3Don't overstuff the tortillas. A scant 1/4 cup of filling per tortilla is usually the perfect amount to ensure they roll easily and don't burst.
- 4For a brighter flavor, squeeze the juice of half a lime into the filling mixture before rolling the enchiladas.
- 5These enchiladas are great for meal prep. Assemble them completely (without baking), cover tightly, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time.
Adapt it for your goals.
Make it Vegan
Substitute the Mexican cheese blend with your favorite dairy-free shredded cheese and use a plant-based sour cream for serving.
Add More VeggiesAdd More Veggies
Sauté 1 cup of corn kernels, diced bell peppers, or chopped mushrooms along with the onion for extra flavor and nutrients.
Increase the SpiceIncrease the Spice
Add one finely minced jalapeño or serrano pepper with the garlic, or mix 1/4 teaspoon of cayenne pepper into the filling.
Protein BoostProtein Boost
Mix in 1 cup of cooked quinoa or crumbled firm tofu into the black bean and spinach filling.
Why this is on our healthy list.
Excellent Source of Fiber
Black beans are rich in dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness, supporting weight management.
Rich in Plant-Based Protein
This dish provides a substantial amount of protein from black beans, essential for muscle repair, immune function, and overall body maintenance, making it a great option for vegetarians.
Packed with Vitamins and Minerals
Spinach is a nutrient-dense powerhouse, offering significant amounts of Vitamin K, Vitamin A, iron, and folate, which are crucial for bone health, vision, and red blood cell production.
Supports Heart Health
The combination of high fiber, low saturated fat, and beneficial nutrients from beans and vegetables can contribute to lower cholesterol levels and better cardiovascular health.
Frequently asked questions
A serving of two Black Bean and Spinach Enchiladas contains approximately 550-650 calories, depending on the specific brands of sauce, tortillas, and cheese used.