Veggie Black Bean Enchiladas



Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hour

Yield: 4 servings

Category: Entree

Method: Baked

Cuisine: Mexican

Diet: Vegetarian

Amazing vegetarian enchiladas full of black beans, broccoli, bell pepper and spinach, topped with homemade red sauce. My favorite enchilada recipe! Recipe yields 8 enchiladas, enough for about 4 servings.

INGREDIENTS

  • 2 cups homemade enchilada sauce
  • 2 tablespoons vegetable oil
  • 1 cup chopped purple onion (about 1 small red onion)
  • 1 red bell 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 Frontier Co-op Ground Cumin
  • ¼ teaspoon Frontier Co-op Ground Cinnamon
  • 5 to six ounces baby spinach (about 5 cups, packed)
  • 1 can (15 ounces) black beans, drained and rinsed, or 1 ½ cups cooked black beans
  • 1 cup shredded Monterey Jack cheese, divided
  • ½ teaspoon salt, to taste
  • Freshly ground black pepper, to taste
  • 8 whole wheat tortillas (about 8” in diameter)
  • Handful of chopped cilantro, for garnishing

INSTRUCTIONS

  1. Preheat oven to 400 degrees Fahrenheit with one rack within the middle of the oven and one within the upper third. Lightly grease a 13 by 9-inch pan with vegetable oil or cooking spray.
  2. In a large skillet over medium heat, warm the vegetable 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 bell pepper, stir, and reduce heat to medium-low. Cover the skillet (I don’t have a lid for mine, so I just placed a cooking utensil on top). Cook, stirring occasionally, for about 8 to 9 minutes, or until the broccoli is brighter green and just beginning to turn golden on the sides .
  3. Add the cumin and cinnamon to the skillet and cook until fragrant, about 30 seconds. Add the spinach, a couple of handfuls at a time, stirring until it's reduced in size. Repeat with remaining spinach and cook until all of the spinach has wilted.
  4. Transfer the contents of the pan to a medium bowl . Add the drained beans, ¼ cup cheese and a drizzle of enchilada sauce (about 2 tablespoons). Season with ½ teaspoon salt and a few 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 rock bottom of the pan is evenly coated. To assemble your first enchilada, spread ½ cup filling mixture down the center of a tortilla, then snugly wrap the left side over then the proper , to form a wrap. Place it seam side down against the sting of your pan. Repeat with remaining tortillas and filling.
  6. Drizzle the remaining enchilada sauce evenly over the enchiladas, leaving the ideas of the enchiladas bare. Sprinkle the remaining shredded cheese evenly over the enchiladas.
  7. Bake, uncovered, on the center 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 a further 3 to six 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 cilantro down the middle of the enchiladas. Serve immediately.

NOTES

Recipe adapted from my spinach artichoke enchiladas.

MAKE IT VEGAN: i think you'll just skip the cheese altogether and still find yourself with awesome enchiladas. you would possibly top them with sliced avocado for a few extra creaminess.

MAKE IT GLUTEN FREE: Substitute certified gluten-free “flour” tortillas, or use corn tortillas (they’re smaller than my 8″ tortillas, so you would possibly need quite 8 tortillas). If you employ corn tortillas, you’ll got to gently warm them before you are trying to roll them up, or they could break.

SERVING SUGGESTIONS: These enchiladas are great with a green side salad or my healthy slaw!

STORAGE SUGGESTIONS: I just covered my enchiladas with wrapping and reheat enchiladas as necessary. If you would like to warm them within the oven, cover the highest of the baker with parchment paper or foil to stop them from getting too browned.

Nutrition Facts

Serving Size 2 enchiladas

Serves 4

Amount Per Serving

Calories 687

% Daily Value*

Total Fat 36.2g 46%

Saturated Fat 6.8g

Trans Fat 0g

fat 3.2g

Monounsaturated Fat 15.3g 0%

Cholesterol 30mg 10%

Sodium 1450.2mg 63%

Total Carbohydrate 73.3g 27%

Dietary Fiber 20.3g 73%

Sugars 9.6g

Protein 26.3g 53%

Vitamin A36%

Vitamin C206%

Calcium27%

Iron38%

Vitamin D0%

Magnesium43%

Potassium26%

Zinc30%

Phosphorus41%

Thiamin (B1)82%

Riboflavin (B2)44%

Niacin (B3)40%

Vitamin B648%

Folic Acid (B9)91%

Vitamin B120%

Vitamin E29%

Vitamin K421%


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