Healthy Black Bean Enchiladas
Delight in the wholesome flavors of these Healthy Black Bean Enchiladas, a vibrant and satisfying dish that’s both nutritious and bursting with bold Tex-Mex flair. Packed with protein-rich black beans, colorful bell peppers, and nutrient-dense spinach, this easy vegetarian recipe is wrapped in soft whole wheat tortillas and topped with a generous layer of enchilada sauce and bubbling melted cheese. Seasoned with smoky paprika, cumin, and chili powder, every bite is a fiesta of flavor. Perfect for meal prep or a weeknight dinner, these enchiladas are ready in under an hour and can easily be customized with your favorite toppings like creamy avocado and fresh cilantro. Give your family a delicious plant-based meal that’s as good for the soul as it is for the body!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups Black beans (cooked or canned, rinsed and drained)
- 1 tablespoon Olive oil
- 1 medium Onion (diced)
- 2 cloves Garlic (minced)
- 2 Bell peppers (diced, any color)
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Salt
- 2 cups Fresh spinach (roughly chopped)
- 8 Whole wheat tortillas
- 2 cups Enchilada sauce (homemade or store-bought)
- 1 cup Shredded cheese (cheddar, Monterey Jack, or dairy-free alternative)
- 2 tablespoons Cilantro (chopped, optional for garnish)
- 1 large Avocado (sliced, optional for topping)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with cooking spray or a small amount of olive oil.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 3 minutes, or until it begins to turn translucent.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Add the diced bell peppers, chili powder, cumin, smoked paprika, and salt. Cook for 5 minutes, stirring occasionally, until the vegetables are tender.
Mix in the black beans and spinach. Cook for 2-3 minutes, or until the spinach is wilted. Remove the skillet from heat.
Warm the tortillas slightly in the microwave for 10-15 seconds to make them more pliable.
Spoon approximately 1/3 cup of the black bean mixture onto the center of each tortilla. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish.
Repeat until all the tortillas are filled and placed snugly in the dish.
Pour the enchilada sauce evenly over the tortillas, making sure they are fully covered.
Sprinkle the shredded cheese evenly over the top of the sauce.
Cover the dish with aluminum foil and bake in the preheated oven for 15 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbling.
Remove from the oven and let the enchiladas rest for 5 minutes.
Garnish with chopped cilantro and sliced avocado, if desired, and serve warm.
Nutrition Facts
Calories |
697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 1935 mg | 84% | |
| Total Carbohydrate | 88.4 g | 32% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 8.5 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 366 mg | 28% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1259 mg | 27% | |
*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.
