Veggie & Black Bean Enchiladas

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Adapted from Cookie + Kate

When you factor in making the enchilada sauce (which could be done ahead of time), this isn’t the quickest recipe. But oh man, is it good!

Ingredients

  • 2 cups enchilada sauce (see recipe here)
  • 2 tablespoons olive oil
  • 1 onion, chopped (red or yellow works!)
  • 1 red bell pepper, chopped
  • 1 small bunch broccoli, cut into small florets
  • 1 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 5 cups packed spinach
  • 1 15oz can black beans, drained and rinsed
  • 1 1/2 cups cheese, divided (sharp cheddar works great!)
  • 8 whole wheat or white tortillas (8″)

Directions

Preheat oven to 400°F

1. In a large pot over medium heat, toss the onions in the olive oil. Cook for a few minutes, until softened.

2. Add broccoli and bell pepper, stirring until well combined. Reduce heat to medium low and cover the pot. Cook for 8 minutes.

3. Add cumin and cinnamon.

4. Add the spinach, a handful at a time. Stir until wilted, then add more spinach, and repeat until you’ve added it all.

5. Remove from heat and stir in the beans, 1/4 cup cheese, and 2 tablespoons enchilada sauce. This is your filling!

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6. Spread 1/4 cup of enchilada sauce in the bottom of a 9×13″ baking pan.

7. To assemble the enchiladas, pour 1/4 cup of filling down the middle of the tortillas. Tuck the left side of the tortilla over the right (rolling up like a burrito of sorts, but no need to tuck in the ends!). Put the enchilada seam side down in the baking pan. Repeat with all 8 tortillas. It may get crowded in the baking pan, just squish them together–they will fit!

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8. Pour the remaining enchilada sauce over the enchiladas, spreading it as evenly as you can. Sprinkle the remaining cheese over the tortillas.

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9. Bake, uncovered, for 20 minutes.