Craving a delicious and wholesome meal? These Spinach and Black Bean Enchiladas are a fantastic option for Healthy Black Bean Recipes, packed with flavor and nutritious ingredients. You’ll love how easy they are to prepare for a satisfying weeknight dinner.
Key Ingredients & Substitutions
- Corn Tortillas: Flour tortillas also work for a softer texture.
- Black Beans: Canned pinto beans are a great alternative.
- Spinach: Fresh kale, chopped, can be used instead.
- Enchilada Sauce: Use red or green enchilada sauce based on your preference.
- Cheese: Dairy-free shreds or a blend of Monterey Jack and cheddar are excellent.
Ingredients
For the Filling:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheese (cheddar or Monterey Jack)
For Assembly:
- 12 corn tortillas
- 1 (19-ounce) can enchilada sauce
- 1 cup shredded cheese (for topping)
- Optional toppings: fresh cilantro, diced avocado, sour cream, salsa
How Much Time Will You Need?
- Prep time: 20 minutes
- Cook time: 25 minutes
- Total time: 45 minutes
- Servings: 6
- Tools needed: 9×13 inch baking dish, large skillet
Step-by-Step Instructions
1. Sauté Aromatics
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Prepare the Filling
Add the rinsed and drained black beans, squeezed dry spinach, cumin, chili powder, salt, and pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until everything is well combined and heated through. Stir in 1 cup of shredded cheese until just melted.
3. Assemble the Enchiladas
Pour about 1/2 cup of enchilada sauce into the bottom of your 9×13 inch baking dish. Warm your tortillas slightly in the microwave or a dry skillet to make them more pliable. Spoon a generous amount of the black bean and spinach filling down the center of each tortilla, then roll it up tightly. Place the rolled tortillas seam-side down in the baking dish.
4. Bake the Enchiladas
Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1 cup of shredded cheese over the top. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is bubbly and golden brown.
5. Serve and Enjoy
Carefully remove the baking dish from the oven. Let the enchiladas rest for a few minutes before serving. Garnish with your favorite toppings like fresh cilantro, diced avocado, or a dollop of sour cream for a truly satisfying meal that highlights Healthy Black Bean Recipes.
Variation Ideas
- Add diced bell peppers or corn to the filling for extra vegetables.
- Spice it up with a pinch of cayenne pepper or a few dashes of your favorite hot sauce.
- For a smoky flavor, add 1/2 teaspoon smoked paprika to the filling.
- Top with crumbled cotija cheese after baking for a salty finish.
Storage Instructions
You can store leftover Spinach and Black Bean Enchiladas in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm them in the microwave or oven until heated through. For best results, cover them loosely when reheating in the oven to prevent drying out.
Frequently Asked Questions (FAQ)
Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas and refrigerate them, covered, for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.
What kind of black beans should I use?
Canned black beans are convenient; just be sure to rinse and drain them thoroughly.
Are these enchiladas spicy?
The recipe uses mild chili powder, so they are not very spicy. You can add more chili powder or a pinch of cayenne for extra heat.
Can I use fresh spinach instead of frozen?
Absolutely! You’ll need about 10-12 ounces of fresh spinach, wilted and squeezed dry, to substitute for the frozen.
How do I prevent my tortillas from breaking when rolling?
Warming your tortillas slightly in the microwave (about 15-20 seconds for a stack) or in a dry skillet makes them much more pliable and less likely to tear.
Are these a good option for Healthy Black Bean Recipes?
Yes, these enchiladas are packed with fiber from the black beans and vitamins from the spinach, making them a nutritious and delicious choice.