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Veggie Black Bean Enchiladas

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These Veggie Black Bean Enchiladas are a hearty vegetarian dinner filled with black beans, colorful vegetables, spinach, warm spices, and melted Monterey Jack cheese. The filling is wrapped in whole wheat tortillas, covered with homemade enchilada sauce, and baked until bubbly and golden. They are an easy, satisfying meal for busy weeknights.

Ingredients

Veggie Black Bean Enchiladas

  • 2 cups homemade enchilada sauce
  • 2 tablespoons olive oil
  • 1 cup chopped red onion, about 1 small red onion
  • 1 red bell pepper, chopped
  • 1 bunch broccoli or 1 small head cauliflower, about 1 pound, florets removed and sliced into small bite-sized pieces
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 5 to 6 ounces baby spinach, about 5 cups packed
  • 1 can (15 ounces) black beans, drained and rinsed, or 1 1/2 cups cooked black beans
  • 1 cup shredded Monterey Jack cheese, divided
  • 1/2 teaspoon fine salt, to taste
  • Freshly ground black pepper, to taste
  • 8 whole wheat tortillas, about 8 inches in diameter
  • Handful of chopped cilantro, for garnish

Instructions

  1. Preheat the oven: Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and spread about 1/2 cup of the enchilada sauce evenly across the bottom.
  2. Sauté the vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped red onion, bell pepper, and broccoli or cauliflower. Cook for 6-8 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Season the filling: Stir in the cumin, cinnamon, salt, and freshly ground black pepper. Cook for another 1-2 minutes until fragrant.
  4. Add the spinach and beans: Add the baby spinach and black beans to the skillet. Cook for 2-3 minutes, stirring gently, until the spinach wilts and the filling is heated through. Remove from the heat.
  5. Add cheese: Stir about 1/2 cup of the shredded Monterey Jack cheese into the warm vegetable and black bean mixture.
  6. Fill the tortillas: Warm the tortillas briefly so they are flexible. Spoon the filling down the center of each tortilla, then roll tightly and place seam-side down in the prepared baking dish.
  7. Add the sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1/2 cup Monterey Jack cheese over the top.
  8. Bake: Bake uncovered for 20-25 minutes, until the sauce is bubbling and the cheese is melted and lightly golden.
  9. Garnish and serve: Let the enchiladas rest for 5 minutes before serving. Sprinkle with chopped cilantro and serve warm.

Notes

  • Broccoli or cauliflower: Both work well. Chop the florets into small pieces so they cook evenly and are easy to roll into the tortillas.
  • Tortillas: Warm the tortillas before filling to prevent them from cracking. Corn tortillas can also be used if preferred.
  • Cheese: Monterey Jack melts beautifully, but you can substitute cheddar, pepper Jack, or a Mexican cheese blend.
  • Enchilada sauce: Use your favorite homemade or store-bought red enchilada sauce. Add extra sauce on top if you prefer very saucy enchiladas.
  • Make it spicy: Add diced jalapeño, a pinch of cayenne, crushed red pepper flakes, or your favorite hot sauce to the vegetable filling.
  • Extra toppings: Serve with avocado, sour cream or Greek yogurt, sliced jalapeños, diced tomatoes, lime wedges, or extra cilantro.
  • Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat individual portions in the microwave or oven until hot.

Find it online: https://ayoubrecipe.com/veggie-black-bean-enchiladas/