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Veggie Black Bean Enchiladas
Servings: Recipe yields 8 enchiladas, enough for about 4 servings
Ingredients
  • 2 cups homemade enchilada sauce (see notes below)
  • 1 tablespoon olive oil
  • 1 cup chopped red onion (about 1 small red onion)
  • 1 red pepper, chopped
  • 1 bunch of broccoli or 1 small head of cauliflower (about 1 pound), florets removed and sliced into small, bite-sized pieces
  • 1 teaspoon Ground Cumin
  • ¼ teaspoon Ground Cinnamon
  • 170 g baby spinach (about 5 cups, packed)
  • 1 can (400g) beans, drained and rinsed,
  • 1 cup shredded cheese, divided
  • ½ teaspoon salt, to taste
  • Freshly ground black pepper, to taste
  • 8 whole wheat tortillas (about 8” in diameter)
  • Handful of chopped coriander, for garnishing
Steps
  1. Preheat oven to 200 degrees with one rack in the middle of the oven and one in the upper third. Lightly grease a 13 by 9-inch pan with olive oil or cooking spray.
  2. In a large pan over medium heat, warm the olive oil until simmering. Add the onions and a pinch of salt. Cook, stirring often, until the onions are tender and translucent, about 5 to 7 minutes. Add the broccoli and pepper, stir, and reduce heat to medium-low. Cover the pan. Cook, stirring occasionally, for about 8 to 9 minutes, or until the broccoli is brighter green and just starting to turn golden on the edges.
  3. Add the cumin and cinnamon to the pan and cook until fragrant, about 30 seconds. Add the spinach, a few handfuls at a time, stirring until it has reduced in size. Repeat with remaining spinach and cook until all of the spinach has wilted.
  4. Add the drained beans, ¼ cup cheese and a drizzle of enchilada sauce (about 2 tablespoons). Season with ½ teaspoon salt and some freshly ground black pepper, to taste.
  5. 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. To assemble your first enchilada, spread ½ cup filling mixture down the middle of a tortilla, then snugly wrap the left side over and then the right, to make a wrap. Place it seam side down against the edge of your pan. Repeat with remaining tortillas and filling.
  6. Drizzle the remaining enchilada sauce evenly over the enchiladas, leaving the tips of the enchiladas bare. Sprinkle the remaining shredded cheese evenly over the enchiladas.
  7. Bake, uncovered, on the middle rack for 20 minutes. If the cheese on top isn’t golden enough for your liking, carefully transfer the enchiladas to the upper rack of the oven and bake for an additional 3 to 6 minutes, until sufficiently golden and bubbly.
  8. Remove from oven and let the enchiladas rest for 10 minutes (they’re super hot!). Before serving, sprinkle chopped coriander down the centre of the enchiladas. Serve immediately.
Notes