Vegetarian Enchiladas with Spinach and Black Beans
Vegetarian enchiladas with spinach are as healthy as they are delicious. These black bean enchiladas are packed with flavor and smothered in a homemade enchiladas sauce.
Servings: 12
Calories: 357kcal
Ingredients
Sauce
- 2 tbsp olive oil
- 6 oz tomato paste
- 2 cups vegetable broth
- 1/4 cup flour
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp chili powder
- 2 tsp cumin
- salt and pepper
Enchiladas
- 2 tbsp olive oil
- 6 oz fresh spinach
- 1/4 cup onion
- 15 oz black beans, rinsed and drained
- 15 oz corn, drained
- 1/4 cup cilantro (to taste)
- 2 tsp cumin
- 12+ fresh tortillas
- 3 cup Cheddar or Colby-Jack cheese
- Sour cream & other toppings as desired
Instructions
- Preheat oven to 350. In a large bowl, combine 2 cups cheese, beans, corn, cumin, and spinach mixture.
- In a saucepan, heat oil on medium. Add tomato paste, spices, and flour. Stir and cook 1 minute. Whisk in broth/stock and cook 8 minutes. Cook fresh tortillas.
- Warm olive oil in pan. Sautee spinach & onions until spinach wilts slightly.
- Add a thin layer of sauce to bottom of a 9 x 13 pan. Dividing evenly, add mixture to tortillas and roll up.
- Pour sauce over enchiladas, and finish with remaining cheese. Bake, uncovered, until bubbly, about 20 minutes.
Nutrition
Calories: 357kcal | Carbohydrates: 38g | Protein: 15g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 664mg | Potassium: 516mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2053IU | Vitamin C: 9mg | Calcium: 271mg | Iron: 3mg