5-Ingredient Vegetarian Black Bean and Spinach Enchiladas

Add 1 tablespoon of oil to a skillet over medium heat, followed by the black beans, salt and pepper to taste, cumin and chipotle powder/chili powder. Stir together to combine and cook for about 5 minutes, until the beans get a little soft. 

Then add the spinach and cover the pan to let the spinach steam and cook down, about 5 minutes. Stir the spinach and beans together, then add 1 tablespoon enchilada sauce and 3/4 cup shredded cheese. Stir to combine, and then turn off the heat. 

Spray a 9x13 baking dish with cooking spray. Spread 1/2 of the remaining enchilada sauce around the bottom of the pan with a spatula. 

Assemble the enchiladas: You're making 6 total enchiladas (2 per serving) so add about 1/3-1/2 cup of filling to each tortilla. Add filling to the middle and roll up the tortilla, then place it seam-side down in the prepared baking dish. Repeat the process 5 more times. 

Pour the remaining enchilada sauce over the tortillas, followed by the remaining cheese (1/2 cup). Bake uncovered for 15-20 minutes, or until you can see the sauce bubbling a bit. 

Let the enchiladas cool for 15-20 minutes, then carefully divide them among 3 meal prep containers. Top with cilantro, if using.