Veggie Black Bean Enchiladas
Veggie Black Bean Enchiladas are filled with broccoli, spinach, black beans, and cheese.
Ingredients
- 2 cups homemade enchilada sauce
- 2 tablespoons olive oil
- 1 cup chopped red onion
- 1 red bell pepper chopped
- 1 bunch broccoli or 1 small head cauliflower cut into bite-sized florets
- 1 teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- 5 –6 ounces baby spinach
- 1 15-ounce can black beans, drained and rinsed
- 1 cup shredded Monterey Jack cheese divided
- ½ teaspoon fine salt
- Freshly ground black pepper
- 8 whole wheat tortillas
- Chopped fresh cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and a pinch of salt. Cook for 5–7 minutes until softened.
- Stir in the broccoli (or cauliflower) and red bell pepper. Reduce heat to medium-low, cover, and cook for 8–9 minutes until tender.
- Add cumin and cinnamon. Cook for 30 seconds until fragrant.
- Add the spinach in batches, stirring until completely wilted.
- Transfer the vegetable mixture to a bowl. Add the black beans, ¼ cup shredded cheese, and about 2 tablespoons enchilada sauce. Season with salt and black pepper.
- Spread ¼ cup enchilada sauce over the bottom of the baking dish.
- Fill each tortilla with about ½ cup of filling, roll tightly, and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the Veggie Black Bean Enchiladas, leaving the ends slightly uncovered. Sprinkle with the remaining cheese.
- Bake uncovered for 20 minutes. Broil for an additional 3–6 minutes if you prefer a golden cheese topping.
- Let rest for 10 minutes before garnishing with fresh cilantro and serving.
Notes
- Substitute cheddar or Mexican blend cheese if preferred.
- Add sliced avocado, sour cream, or Greek yogurt before serving.
- Serve alongside Mexican rice or a fresh green salad.
- For extra heat, add diced jalapeños or chili flakes to the filling.