Broccoli and Spinach Enchiladas
Elevate your weeknight dinners with these vibrant Broccoli and Spinach Enchiladas, a hearty and wholesome twist on a Mexican classic. Packed with nutrient-rich broccoli, fresh spinach, and protein-packed black beans, this vegetarian recipe is bursting with flavor, thanks to a bold blend of cumin, chili powder, and garlic. Rolled in soft flour tortillas, smothered in tangy enchilada sauce, and topped with gooey melted cheddar cheese, these enchiladas are baked to perfection in just under 30 minutes. Perfect for meal prep or a cozy family dinner, this dish is finished with a sprinkle of fresh cilantro and served with optional sour cream for a creamy, zesty finish. Quick to prepare and brimming with delicious, plant-based ingredients, these enchiladas are sure to satisfy everyone at the table!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 2 cups, chopped Broccoli florets
- 4 cups Fresh spinach leaves
- 1 can (15 oz), rinsed and drained Canned black beans
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 8 medium Flour tortillas
- 2 cups Enchilada sauce
- 2 cups Shredded cheddar cheese
- 0.25 cup, chopped Fresh cilantro
- 0.5 cup, optional for serving Sour cream
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the chopped broccoli florets to the skillet. Cook for 4-5 minutes, stirring frequently, until the broccoli begins to soften.
Add the fresh spinach leaves, stirring until they wilt, about 2-3 minutes.
Stir in the black beans, cumin, chili powder, salt, and pepper. Cook for 1-2 minutes to combine the flavors. Remove from heat.
Spoon about 2-3 tablespoons of the broccoli and spinach mixture into the center of each flour tortilla. Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are completely covered.
Sprinkle the shredded cheddar cheese over the top of the enchiladas.
Cover the baking dish with foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbling.
Garnish the enchiladas with chopped fresh cilantro before serving. Serve with sour cream on the side, if desired.
Nutrition Facts
Calories |
796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 2562 mg | 111% | |
| Total Carbohydrate | 86.1 g | 31% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 6.6 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 705 mg | 54% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 787 mg | 17% | |
*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.
