Black Bean and Spinach Enchiladas #vegetarian #dinner

Black Bean and Spinach Enchiladas #vegetarian #dinner

I cherish Mexican nourishment would be putting it mildly. Give this young lady a tremendous bowl of guacamole and a quesadilla and I'm a glad camper. I like them without chicken to get considerably more veggie goodness in each chomp. You can without much of a stretch exclude this to make it Meatless Monday agreeable and fulfill your internal veggie goddess.

Whichever way you make these rich, flavorful, supplement stuffed enchiladas, you will ask for additional. I'm notwithstanding considering having the remains for supper (I've just had them for lunch!) since truly, they are that great.

These spinach and dark bean enchiladas can be made in less than 30 minutes, making this recipe a go-to for weeknight suppers!

Top with outstanding enchilada sauce and sprinkle with somewhat progressively destroyed cheddar. Heat at 375 degrees for around 20 minutes, or until cheddar is bubbly and the edges are fresh and brilliant dark colored. Let cool for 10 minutes before serving and appreciate!

Also try our recipe Vegan Crunchwrap Supreme

Black Bean and Spinach Enchiladas #vegetarian #dinner

Love Mexican nourishment? Get the recipe for these heavenly dark bean and spinach enchiladas for your next Meatless (or Mexican) Monday dinner!

For the sauce:

  • 2 Tablespoons olive oil
  • 2 Tablespoons flour
  • 1 cup vegetable stock or broth
  • 1 cup salsa verde
  • 1/2 cup Greek yogurt, optional (recommended for creaminess!)
  • 1/4 cup cilantro, chopped

For the enchiladas:

  • 1 Tablespoon olive oil
  • 15 oz. can black beans, drained and rinsed
  • 1 1/2 cup corn (canned or frozen)
  • 8 oz. fresh spinach (you could also buy frozen spinach and thaw, skipping the saute step)
  • 6 green onions, chopped
  • 1/3 cup cilantro, chopped
  • 1 Tablespoon cumin
  • 8–10 large corn or whole-wheat tortillas


  1. Preheat oven to 375 degrees.
  2. To make the sauce, heat olive oil over medium heat in a small saucepan. Add flour and whisk for 1 minute. Add vegetable stock and whisk until well combined and the mixture begins to simmer and thicken up. Take the saucepan off of the heat and stir in salsa verde, Greek yogurt and cilantro.
  3. To make the enchiladas, heat a skillet over medium heat. Add olive oil and spinach, tossing until the spinach is just wilted.
  4. In a mixing bowl, add black beans, corn, sauteed spinach, green onion, cilantro and cumin; stir to combine. Add 1/2 cup cheese, mixing until well incorporated.
  5. In the bottom of a greased casserole dish, ladle 1 cup of enchilada sauce in the bottom. Roll about 1/2 cup of enchilada filling in a tortilla and place in the casserole dish. Repeat until all of the filling has been used. Make sure the enchiladas are packed tightly to prevent them from falling apart when baked. Top with remaining enchilada sauce and 1 cup of cheese.
  6. Bake for 20 minutes until the cheese is bubbly and slightly golden brown. Remove from the oven and let cool for 10 minutes.
  7. Garnish with leftover cilantro and enjoy!

Read more our recipe : Sweet Potato Chicken Nuggets

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