Description
These Veggie Black Bean Enchiladas are a wholesome, flavorful vegetarian dish featuring a vibrant mix of sautéed vegetables, black beans, and melted Monterey Jack cheese, all wrapped in whole wheat tortillas and baked with a homemade enchilada sauce. Perfect for a satisfying family meal, these enchiladas are packed with nutrients, spices, and fresh cilantro garnish.
Ingredients
Scale
Enchilada Sauce
- 2 cups homemade enchilada sauce
Vegetables and Filling
- 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 ground cumin
- ¼ teaspoon 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
- ½ teaspoon fine salt, to taste
- Freshly ground black pepper, to taste
Other Ingredients
- 1 cup shredded Monterey Jack cheese, divided
- 8 whole wheat tortillas (about 8 inches in diameter)
- Handful of chopped cilantro, for garnishing
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit, positioning one rack in the middle and another in the upper third. Lightly grease a 9×13-inch baking pan with olive oil or cooking spray to prevent sticking.
- Sauté Aromatics and Vegetables: Heat olive oil in a large skillet over medium heat until simmering. Add chopped onions with a pinch of salt and cook, stirring often, until onions become tender and translucent, about 5 to 7 minutes. Add chopped broccoli and red bell pepper, stir, then reduce heat to medium-low. Cover and cook, stirring occasionally, for 8 to 9 minutes until the broccoli brightens in color and starts to develop golden edges.
- Add Spices and Spinach: Stir in ground cumin and cinnamon and cook for about 30 seconds until fragrant. Gradually add spinach in handfuls, stirring until each addition wilts before adding more, until all spinach is soft and incorporated.
- Mix Filling: Transfer the vegetable mixture to a medium bowl. Add the drained black beans, ¼ cup of shredded cheese, and a drizzle (about 2 tablespoons) of the enchilada sauce. Season with ½ teaspoon salt and freshly ground black pepper to taste. Mix everything to combine well.
- Assemble Enchiladas: Pour ¼ cup enchilada sauce into the prepared baking dish and tilt to coat the bottom evenly. Lay one tortilla flat, place about ½ cup filling evenly down the center, then fold the left side over and then the right side to wrap snugly. Place each rolled enchilada seam-side down along the edge of the baking pan. Repeat with remaining tortillas and filling.
- Add Sauce and Cheese: Drizzle the remaining enchilada sauce evenly over the assembled enchiladas, leaving the tips exposed. Sprinkle the remaining shredded Monterey Jack cheese evenly on top for a melty, golden finish.
- Bake: Place the pan uncovered on the middle oven rack and bake for 20 minutes. If the cheese isn’t golden enough, move the pan to the upper rack and bake an additional 3 to 6 minutes until bubbly and nicely browned.
- Rest and Serve: Remove the enchiladas from the oven and let them rest for 10 minutes to cool slightly and set. Before serving, sprinkle fresh chopped cilantro over the enchiladas for a bright, fresh flavor. Serve immediately. Store leftovers covered in the refrigerator for up to 4 days.
Notes
- You can substitute cauliflower for broccoli if preferred.
- Use homemade or your favorite store-bought enchilada sauce.
- For a vegan option, omit cheese or use a dairy-free substitute.
- Whole wheat tortillas add extra fiber and nutrition but you can use regular tortillas if desired.
- Leftovers reheat well in the oven or microwave.
