Black Bean Enchiladas

Mar 1, 2021 | Main Dishes, Recipes

A Message From Our Nutritionist

This recipe goes with the Enchilada Sauce recipe.  

Prep Time: 15 min

Cook Time: 25 min

Portions: 3-4 ppl

Ingredients

  • 2 Cups enchilada sauce (recipe separate)
  • 2 Tbsp olive oil
  • 1 small red onion, chopped
  • ½ red bell pepper, chopped

  • ½ green bell pepper, chopped

  • Small clamshell of organic baby spinach

  • 1 tsp ground cumin

  • ¼ tsp ground cinnamon

  • ⅛ tsp smoked paprika 

  • ⅔ Cup frozen organic corn

  • 1 can drained and rinsed black beans (I like Yves)

  • 1 Cup shredded Monterey jack cheese, divided

  • ½ tsp salt, to taste

  • Pinch of pepper

  • 6 large whole wheat tortillas

  • 4 Tbsp chopped fresh cilantro, divided



Directions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Heat 2 tbsp olive oil in a large frying pan.
  3. Add onion, red and green peppers. Sauté for 2-3 minutes.
  4. Add corn and black beans and continue to sauté over medium heat for a few minutes.
  5. Combine in smoked paprika, cinnamon, cumin, salt and pepper.
  6. Add in baby spinach, cover and cook for 3-4 minutes until wilted.
  7. Toss in ¼ cup cheese and 2 Tbsp cilantro. Turn off heat.
  8. Coat bottom of oven proof dish with ½ cup enchilada sauce.
  9. Measure approx 1⁄2 cup of enchilada mixture onto each of the 6 tortillas and rollup. 
  10. Lay seam side down in an oven proof dish.
  11. Pour remaining enchilada sauce over and sprinkle with remaining cheese.
  12. Bake open for 20-25 minutes at 400 degrees Fahrenheit.
  13. Garnish with cilantro, sour cream and/or guacamole (optional). Serve immediately.

    NUTRITIONIST’S TIP:
    This recipe is adapted from Cookie and Kate.  You can easily make it vegan by substituting in vegan cheese or omitting the cheese entirely.  Conversely you can also add in/substitute cooked and diced chicken breast with or without the black beans.

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