Description
These Black Bean Enchiladas are veggie-packed, cheesy, and full of bold flavor. A satisfying, meatless dinner made with black beans, spinach, broccoli, and peppers—smothered in enchilada sauce and baked to bubbling perfection.
Ingredients
Scale
- 2 cups enchilada sauce (homemade or store-bought)
- 2 tablespoons olive oil
- 1 cup chopped red onion
- 1 red bell pepper, chopped
- 1 bunch broccoli (or 1 small head cauliflower), chopped into bite-size florets
- 1 teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- 5–6 ounces baby spinach (about 5 cups)
- 1 (15-oz) can black beans, drained and rinsed
- 1 cup shredded Monterey Jack cheese, divided
- ½ teaspoon fine salt
- Freshly ground black pepper, to taste
- 8 whole wheat tortillas (8-inch) or corn tortillas
- Chopped cilantro, for garnish
Instructions
- Preheat oven to 400°F. Lightly grease a 9×13-inch baking dish.
- In a large skillet over medium heat, cook red onion in olive oil with a pinch of salt for 5–7 minutes until soft. Add bell pepper and broccoli. Cover and cook for 8–9 minutes until tender and slightly golden.
- Add cumin and cinnamon. Cook 30 seconds. Stir in spinach in batches until wilted.
- Transfer veggie mix to a bowl. Stir in black beans, ¼ cup cheese, 2 tbsp enchilada sauce, salt, and pepper.
- Pour ¼ cup enchilada sauce into the prepared dish and tilt to coat.
- Spoon ½ cup filling onto each tortilla. Roll tightly and place seam-side down in dish. Repeat with remaining tortillas.
- Pour remaining enchilada sauce over top and sprinkle with remaining cheese.
- Bake uncovered for 20 minutes. For golden top, move to upper rack and bake an additional 3–6 minutes.
- Let cool 10 minutes before serving. Garnish with chopped cilantro.
Notes
Use corn tortillas for gluten-free. Make it vegan by skipping the cheese or using a plant-based alternative. Freeze before baking for up to 6 months. Customize with veggies like mushrooms, sweet potato, or corn.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 enchiladas
- Calories: 420
- Sugar: 6g
- Sodium: 760mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 18g
- Cholesterol: 25mg