Description
A wholesome, comforting vegetarian dish made with black beans, sautéed vegetables, and cheese rolled in whole wheat tortillas and baked in enchilada sauce.
Ingredients
- 2 cups homemade enchilada sauce
- 2 tablespoons olive oil
- 1 cup chopped red onion (about 1 small onion)
- 1 red bell pepper, chopped
- 1 lb broccoli or cauliflower, cut into bite-sized florets
- 1 teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- 5–6 oz baby spinach (about 5 packed cups)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup shredded Monterey Jack cheese, divided
- ½ teaspoon fine salt
- Freshly ground black pepper, to taste
- 8 whole wheat tortillas (8-inch size)
- Handful chopped cilantro, for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Heat oil in a skillet. Sauté onion and bell pepper for 5 minutes.
- Add broccoli or cauliflower; cook 5–7 minutes. Stir in cumin and cinnamon.
- Add spinach and cook until wilted. Stir in black beans and ½ cup cheese. Season to taste.
- Spread ½ cup enchilada sauce in the baking dish.
- Fill tortillas with veggie mixture, roll up, and place seam-side down in dish.
- Pour remaining sauce over enchiladas, top with remaining cheese.
- Cover and bake for 20 minutes, then uncover and bake 10 more minutes.
- Garnish with cilantro before serving.
Notes
- Use cauliflower, mushrooms, or sweet potato for variety.
- Make it vegan by using plant-based cheese.
- For freezer prep, assemble ahead and freeze unbaked.
- Add chopped jalapeños for extra heat if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes