Black Bean and Spinach Enchiladas
These Black Bean and Spinach Enchiladas are a hearty, flavor-packed vegetarian dish that’s perfect for busy weeknights or meatless Mondays. Featuring a savory filling of protein-rich black beans, tender spinach, and zesty spices like cumin and chili powder, these enchiladas are wrapped in soft corn tortillas and smothered with enchilada sauce and melted cheddar cheese. With a quick 20-minute prep time and simple techniques, this recipe is both effortless and satisfying. Serve with a garnish of fresh cilantro and a dollop of tangy sour cream for a delicious and wholesome Mexican-inspired meal that will have everyone coming back for seconds. Perfect for vegetarians and enchilada enthusiasts alike!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 cloves Garlic cloves, minced
- 6 cups Fresh spinach
- 2 cups Canned black beans, rinsed and drained
- 1 medium-sized Red onion, finely chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 8 pieces Corn tortillas
- 1.5 cups Shredded cheddar cheese
- 2 cups Enchilada sauce (store-bought or homemade)
- 0.25 cups Cilantro (optional, for garnish)
- 0.5 cups Sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Add the fresh spinach to the skillet and sauté until wilted, about 3-4 minutes. Remove from heat and set aside.
In a large mixing bowl, combine the black beans, chopped red onion, ground cumin, chili powder, salt, and black pepper. Add the cooked spinach and mix well.
Grease a 9x13-inch baking dish lightly with olive oil or cooking spray.
Spread 1/2 cup of enchilada sauce evenly on the bottom of the baking dish.
Warm the tortillas in the microwave for 20-30 seconds until pliable.
Take one tortilla and add about 1/4 cup of the black bean and spinach filling in the center. Sprinkle a small handful of shredded cheddar cheese on top of the filling.
Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining enchilada sauce evenly over the rolled enchiladas, ensuring all are covered.
Sprinkle the remaining shredded cheddar cheese over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes. Garnish with chopped cilantro, if desired.
Serve warm with a dollop of sour cream, if preferred.
Nutrition Facts
Calories |
2151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.3 g | 147% | |
| Saturated Fat | 54.2 g | 271% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 2607 mg | 113% | |
| Total Carbohydrate | 206.6 g | 75% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 12.1 g | ||
| Protein | 76.7 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1866 mg | 144% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1436 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
