Easy Vegetable and Black Bean Enchiladas Recipe for Family Dinners
Dive into the heartwarming flavors of our Vegetable and Black Bean Enchiladas! Perfect for a family dinner, this dish combines the nutritional goodness of fresh veggies and black beans wrapped in whole wheat tortillas, smothered with homemade enchilada sauce and melted cheese. It's a vegetarian delight that promises satisfaction in every bite. Ready in just an hour, it's a must-try for any home cook!
Vegetable and Black Bean Enchiladas
Recipe by Light Orange BeanDive into the heartwarming flavors of our Vegetable and Black Bean Enchiladas! Perfect for a family dinner, this dish combines the nutritional goodness of fresh veggies and black beans wrapped in whole wheat tortillas, smothered with homemade enchilada sauce and melted cheese. It's a vegetarian delight that promises satisfaction in every bite. Ready in just an hour, it's a must-try for any home cook!
4
servings15
minutes45
minutes687
kcal10
minutes1
hour10
minutesKeep the screen of your device on
Ingredients
- Sauce
2 cups homemade enchilada sauce
- Vegetables
1 cup red onion, finely chopped
1 red bell pepper, diced
1 pound broccoli florets, chopped into small pieces
- Seasonings
1 tsp ground cumin
1/4 tsp ground cinnamon
- Greens
5 cups baby spinach, packed about 5 to 6 ounces
- Protein
1 can black beans, drained and rinsed
- Cheese
1 cup Monterey Jack cheese, shredded (use half for filling)
- Base
8 whole wheat tortillas (8 inches in diameter)
- Garnish
Fresh cilantro, chopped for garnishing
- Alternative Ingredients
Spinach -> Kale or Swiss chard
Monterey Jack cheese -> Cheddar or vegan cheese alternative
Whole wheat tortillas -> Corn tortillas or gluten-free tortillas
Directions
- Preheat your oven to 400°F and grease a 9×13 inch baking dish.
- Heat olive oil in a skillet over medium heat. Add onions with a pinch of salt; cook until translucent (about 5-7 minutes). Add broccoli and bell pepper; cover and cook until tender (about 8-9 minutes).
- Stir in cumin and cinnamon; cook until fragrant (about 30 seconds). Gradually add spinach until wilted.
- Transfer vegetable mix to a bowl. Mix in black beans, ¼ cup cheese, and a bit of enchilada sauce. Season with salt and pepper.
- Spread sauce in the dish. Fill each tortilla with the mixture, roll tightly, and place seam-side down in the dish.
- Top with remaining sauce and cheese. Bake on middle rack for 20 minutes (optionally broil for 3-6 minutes for a golden top).
- Let sit for 10 minutes before garnishing with cilantro.
Equipment
- chef's knife
- cutting board
- cast iron skillet
- mixing bowls
- measuring cups and spoons
- casserole dish
Nutrition Facts
- Calories: 687kcal
- Carbohydrates: 73.3g
- Protein: 26.3g
- Fat: 36.2g
- Saturated Fat: 6.8g
- Cholesterol: 30mg
- Sodium: 1450.2mg
- Potassium: 0mg
- Fiber: 20.3g
- Sugar: 9.6g
- Vitamin A: 36IU
- Vitamin C: 206mg
- Calcium: 27mg
- Iron: 38mg