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!
- 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″)
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!
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!
8. Pour the remaining enchilada sauce over the enchiladas, spreading it as evenly as you can. Sprinkle the remaining cheese over the tortillas.
9. Bake, uncovered, for 20 minutes.