Veggie Black Bean Enchiladas

Veggie Black Bean Enchiladas























author: Cookie and Kate Prep Time: 15 mins cook dinner Time: forty five minutes overall Time: 1 hour Yield: 4 servings 1x category: Entree approach: Baked delicacies: Mexican food plan: Vegetarian










4.9 from 646 critiques





superb vegetarian enchiladas filled with black beans, broccoli, bell pepper and spinach, crowned with selfmade crimson sauce. My preferred enchilada recipe! Recipe yields 8 enchiladas, enough for approximately four servings.











vegetarian enchiladas recipe
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ingredients
2 cups home made enchilada sauce
2 tablespoons olive oil
1 cup chopped pink onion (about 1 small purple onion)
1 purple bell pepper, chopped
1 bunch of broccoli or 1 small head of cauliflower (about 1 pound), florets removed and sliced into small, chunk-sized portions
1 teaspoon ground cumin
1/four teaspoon ground cinnamon
5 to 6 oz child spinach (about five cups, packed)
1 can (15 oz.) black beans, drained and rinsed, or 1 1/2 cups cooked black beans
1 cup shredded Monterey Jack cheese, divided
1/2 teaspoon first-class salt, to flavor
Freshly floor black pepper, to flavor
8 complete wheat tortillas (about eight inches in diameter)
Handful of chopped cilantro, for garnishing


instructions
Preheat oven to 400 ranges Fahrenheit with one rack in the middle of the oven and one inside the top 1/3. lightly grease a nine by way of 13-inch pan with olive oil or cooking spray.
In a massive skillet over medium warmth, warm the olive oil till simmering. upload the onions and a pinch of salt. cook dinner, stirring frequently, until the onions are soft and translucent, approximately five to 7 minutes. upload the broccoli and bell pepper, stir, and decrease warmness to medium-low. cover the skillet and prepare dinner, stirring once in a while, for approximately 8 to nine minutes, or till the broccoli is brighter inexperienced and just beginning to show golden on the edges.
upload the cumin and cinnamon to the skillet and prepare dinner till fragrant, approximately 30 seconds. add the spinach, some handfuls at a time, stirring until it has gotten smaller. Repeat with the closing spinach and cook till all of the spinach has wilted.
switch the contents of the pan to a medium mixing bowl. upload the drained beans, 1/4 cup cheese and a drizzle of enchilada sauce (about 2 tablespoons). Season with half teaspoon salt and some freshly ground black pepper, to taste.
gather the enchiladas: Pour 1/4 cup enchilada sauce into your organized pan and tilt it from side to side until the bottom of the pan is lightly lined. To bring together your first enchilada, unfold ½ cup filling aggregate down the middle of a tortilla, then snugly wrap the left facet over after which the right, to make a wrap. location it seam-side down towards the threshold of your pan. Repeat with final tortillas and filling.


























Drizzle the closing enchilada sauce flippantly over the enchiladas, leaving the tips of the enchiladas naked. Sprinkle the last shredded cheese flippantly over the enchiladas.
Bake, exposed, at the middle rack for 20 minutes. If the cheese on pinnacle isn’t golden enough on your liking, carefully transfer the enchiladas to the upper rack of the oven and bake for an extra 3 to six minutes, till sufficiently golden and bubbly.
eliminate from oven and allow the enchiladas rest for 10 mins (they’re extremely good hot!). earlier than serving, sprinkle chopped cilantro down the middle of the enchiladas. Serve right away. Leftovers will hold properly for as much as four days within the fridge, protected.







NOTES
Recipe tailored from my spinach artichoke enchiladas.
Make it vegan: you may simply pass the cheese altogether and nonetheless end up with extremely good enchiladas. For a few more creaminess, you would possibly pinnacle them with sliced avocado or a drizzle of vegan sour cream.
Make it gluten free: replacement certified gluten-unfastened “flour” tortillas, or use corn tortillas (they’re smaller than my 8″ tortillas, so that you would possibly need extra than 8 tortillas). in case you use corn tortillas, gently warm them collectively in the microwave or in my opinion on the stove earlier than you attempt to roll them up, or they could spoil.

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