Veggie Black Bean Enchiladas

These enchiladas are a casual, hearty entree that will be met with delight as you pass it around the table. When the dust settles from the cookbook, I’m going to invite friends over for an enchilada party.

These enchiladas are somewhat similar to the spinach artichoke enchiladas you all have enjoyed so much, but with no artichoke and half as much beans. I covered them with my go-to homemade enchilada sauce, of course. They’re just cheesy enough, with a filling of sautéed bell pepper, broccoli, onion, spinach, black beans and some warming spices.

This recipe isn’t the quickest option around, but it is totally worth the effort.

Veggie Black Bean Enchiladas

Prep Time: 15 mins Cook Time: 45 mins Total Time: 1 hour Yield: 4 servings Category: Entree Cuisine: Mexican

Amazing vegetarian enchiladas stuffed with black beans, broccoli, bell pepper and spinach, topped with homemade red sauce. My favorite enchilada recipe! Recipe yields 8 enchiladas, enough for about 4 servings.

INGREDIENTS

2 cups homemade enchilada sauce

2 tablespoons olive oil

1 cup chopped red onion (about 1 small red onion)

1 red bell pepper, chopped

1 bunch of broccoli or 1 small head of cauliflower (about 1 pound), florets removed and sliced into small, bite-sized pieces

1 teaspoon Frontier Co-op Ground Cumin

¼ teaspoon Frontier Co-op Ground Cinnamon

5 to 6 ounces baby spinach (about 5 cups, packed)

1 can (15 ounces) black beans, drained and rinsed, or 1 ½ cups cooked black beans

1 cup shredded Monterey Jack cheese, divided

½ teaspoon salt, to taste

Freshly ground black pepper, to taste

8 whole wheat tortillas (about 8” in diameter)

Handful of chopped cilantro, for garnishing

INSTRUCTIONS

Preheat oven to 400 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third. Lightly grease a 13 by 9-inch pan with olive oil or cooking spray.

Read full recipes here >> https://cookieandkate.com/2016/vegetarian-enchiladas-recipe/

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