Go Back

Black Bean and Spinach Enchiladas

5 from 1 vote
Another one of those hearty, nutritious and delicious dinner recipes. And great for a meatless meal!
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 10
Course: Main Course
Ingredients Method

Ingredients
  

Enchilada Sauce
  • 2 T olive oil
  • 1/2 cup diced onion (or sub for 1/2 tsp onion powder)
  • 1 clove minced garlic (or sub for 1/4 tsp garlic powder)
  • 1 6 oz can of tomato paste
  • 1/4 cup flour
  • 2 tsp cumin
  • 1/4 tsp chili powder q
  • 3 cup veggie/chicken broth
  • 1 tsp salt
  • 8-10 tortillas
Enchiladas
  • 6 oz (4 cups) fresh chopped spinach
  • 1 T olive oil
  • 15 oz can black beans, drained
  • 15 oz can corn, drained
  • 2 green onions, thinly sliced
  • 1/3 cup cilantro, chopped
  • 2 tsp cumin
  • 3 cups shredded mozzarella or pepper jack cheese, divided

Method
 

Enchilada Sauce
  1. Sauté onion and garlic in oil until softened. Set them aside into a bowl.
  2. In the frying pan, add tomato paste, flour, and spices, trying to incorporate together (this is tricky with how dry the mixture will be, you can add a splash of broth to help it come together if needed) when the flour is all mixed into the tomato paste, add the broth and seasonings.
  3. Add the onion and garlic back in. Bring to a boil, then reduce heat to simmer, and cook until slightly thickened, 5-10 minutes.
Enchiladas
  1. Sauté the chopped spinach in the olive oil for 2 minutes or until wilted.
  2. In a bowl combine the spinach, cumin, green onions, cilantro, corn, beans, 2 cups of the cheese.
  3. Lightly spray a 9x13 inch baking dish with cooking spray and spread about 1 1/2 cups of enchilada sauce at the bottom.
  4. Generously fill tortillas with the mixture, then roll up and place seam side down. Cover with remaining sauce and the last cup of cheese.
  5. Bake (uncovered) at 375° F for 20 minutes.