These delicious vegetarian enchiladas are packed with black beans, broccoli, bell pepper, and spinach, all topped with a rich homemade red sauce. It’s my all-time favorite enchilada recipe!
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 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
- 1 cup shredded Monterey Jack cheese, divided
- ½ teaspoon fine salt, to taste
- Freshly ground black pepper, to taste
- 8 whole wheat tortillas (about 8 inches in diameter)
- Handful of chopped cilantro, for garnishing
INSTRUCTIONS
- Preheat oven to 400°F with one rack in the middle and one in the upper third. Lightly grease a 9×13-inch pan with olive oil or cooking spray.
- In a large skillet over medium heat, warm the olive oil until simmering. Add the onions with a pinch of salt and cook, stirring frequently, for about 5 to 7 minutes, until the onions are tender and translucent.
- Add the chopped broccoli and bell pepper to the skillet, stir, and reduce the heat to medium-low. Cover the skillet and cook, stirring occasionally, for about 8 to 9 minutes, or until the broccoli turns a bright green and begins to brown slightly on the edges.
- Stir in the cumin and cinnamon, cooking until fragrant, about 30 seconds. Add the spinach in batches, stirring until it wilts down. Repeat with the remaining spinach until fully wilted.
- Transfer the cooked mixture to a medium mixing bowl. Add the black beans, ¼ cup cheese, and about 2 tablespoons of enchilada sauce. Season with salt and freshly ground black pepper to taste.
- Assemble the enchiladas: Pour ¼ cup enchilada sauce into the prepared pan and tilt to coat the bottom evenly. Spread ½ cup of the filling mixture down the center of each tortilla, then fold both sides over to form a wrap. Place each tortilla seam-side down in the pan.
- Pour the remaining enchilada sauce evenly over the assembled enchiladas, leaving the edges exposed. Sprinkle the remaining shredded cheese on top.
- Bake uncovered on the middle rack for 20 minutes. If the cheese isn’t golden enough, move the pan to the upper rack for an additional 3 to 6 minutes, until bubbly and golden.
- Remove from the oven and let rest for 10 minutes to cool slightly. Before serving, sprinkle chopped cilantro over the center of the enchiladas. Serve immediately. Leftovers can be stored in the refrigerator for up to 4 days.
