Yummy Black Bean and Spinach Enchilada
Bursting with bold flavors and wholesome ingredients, this Yummy Black Bean and Spinach Enchilada recipe is a vegetarian delight that’s as satisfying as it is nutritious. Perfectly seasoned with aromatic cumin and chili powder, the hearty combination of black beans and fresh spinach makes for a protein-packed, fiber-rich filling, while a generous layer of gooey melted cheese and tangy red enchilada sauce ties everything together. Rolled up in soft flour tortillas and baked to golden perfection, these enchiladas are easy to prepare in just 45 minutes, making them ideal for weeknight dinners or casual gatherings. Garnished with fresh cilantro for an herby finish, this dish brings a restaurant-quality Tex-Mex experience straight to your table.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 15 ounces canned black beans, rinsed and drained
- 5 cups fresh spinach, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 8 flour tortillas
- 2 cups red enchilada sauce
- 1.5 cups shredded cheese (cheddar or Monterey Jack)
- 0.25 cup fresh cilantro, chopped, for garnish
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic and cook for another minute until fragrant.
Stir in the black beans, chopped spinach, cumin, chili powder, and salt. Cook for 4-5 minutes, stirring occasionally, until the spinach is wilted and the mixture is well combined. Remove from heat.
Spread 1/2 cup of the enchilada sauce over the bottom of a 9x13-inch baking dish.
Spoon about 1/3 cup of the black bean and spinach mixture onto the center of each tortilla. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish.
Repeat with the remaining tortillas and filling.
Pour the rest of the enchilada sauce evenly over the rolled tortillas, making sure all are covered.
Sprinkle the shredded cheese evenly over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Garnish with chopped cilantro and serve warm. Enjoy!
Nutrition Facts
Calories |
2462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.3 g | 145% | |
| Saturated Fat | 52.7 g | 264% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 10207 mg | 444% | |
| Total Carbohydrate | 273.0 g | 99% | |
| Dietary Fiber | 43.2 g | 154% | |
| Total Sugars | 21.5 g | ||
| Protein | 102.4 g | 205% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 2204 mg | 170% | |
| Iron | 33.0 mg | 183% | |
| Potassium | 3122 mg | 66% | |
*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.
