5-Ingredient Vegetarian Black Bean and Spinach Enchiladas
Serves 35 mins prep30 mins cook
Black beans and spinach make a delicious and filling enchilada experience!
0 servings
What you need
tbsp olive oil
oz black beans, rinsed and drained
salt & pepper, to taste
tsp cumin
tsp chipotle powder, or chili powder
cup spinach, chopped
cup shredded cheddar, or non-dairy cheese as needed
oz enchilada sauce, see notes below if you can't find this
tortilla, or pasta, see notes
cup cilantro, chopped, optional
Instructions
0 Preheat the oven to 400 F. 1 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. 6 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. 2 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. 3 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. 4 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. 5 Let the enchiladas cool for 15-20 minutes, then carefully divide them among 3 meal prep containers. Top with cilantro, if using.View original recipe
