Black Bean and Spinach Enchiladas

These Black Bean and Spinach Enchiladas are a hearty, flavor-packed vegetarian dish that’s perfect for busy weeknights or meatless Mondays. Featuring a savory filling of protein-rich black beans, tender spinach, and zesty spices like cumin and chili powder, these enchiladas are wrapped in soft corn tortillas and smothered with enchilada sauce and melted cheddar cheese. With a quick 20-minute prep time and simple techniques, this recipe is both effortless and satisfying. Serve with a garnish of fresh cilantro and a dollop of tangy sour cream for a delicious and wholesome Mexican-inspired meal that will have everyone coming back for seconds. Perfect for vegetarians and enchilada enthusiasts alike!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 2 cloves Garlic cloves, minced
• 6 cups Fresh spinach
• 2 cups Canned black beans, rinsed and drained
• 1 medium-sized Red onion, finely chopped
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 8 pieces Corn tortillas
• 1.5 cups Shredded cheddar cheese
• 2 cups Enchilada sauce (store-bought or homemade)
• 0.25 cups Cilantro (optional, for garnish)
• 0.5 cups Sour cream (optional, for serving)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant.

Step 3

Add the fresh spinach to the skillet and sauté until wilted, about 3-4 minutes. Remove from heat and set aside.

Step 4

In a large mixing bowl, combine the black beans, chopped red onion, ground cumin, chili powder, salt, and black pepper. Add the cooked spinach and mix well.

Step 5

Grease a 9x13-inch baking dish lightly with olive oil or cooking spray.

Step 6

Spread 1/2 cup of enchilada sauce evenly on the bottom of the baking dish.

Step 7

Warm the tortillas in the microwave for 20-30 seconds until pliable.

Step 8

Take one tortilla and add about 1/4 cup of the black bean and spinach filling in the center. Sprinkle a small handful of shredded cheddar cheese on top of the filling.

Step 9

Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.

Step 10

Pour the remaining enchilada sauce evenly over the rolled enchiladas, ensuring all are covered.

Step 11

Sprinkle the remaining shredded cheddar cheese over the top.

Step 12

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Step 13

Remove from the oven and let cool for 5 minutes. Garnish with chopped cilantro, if desired.

Step 14

Serve warm with a dollop of sour cream, if preferred.

Nutrition Facts

Serving size	1079.2 grams (1079.2g)

Amount per serving	% Daily Value*
Calories	2151

Total Fat 114.30g	147%
Saturated Fat 54.20g	271%
Polyunsaturated Fat 2.70g
Cholesterol 242mg	81%
Sodium 2607mg	113%
Total Carbohydrate 206.60g	75%
Dietary Fiber 34.90g	125%
Total Sugars 12.10g
Protein 76.70g	153%

Vitamin D 0IU	0%
Calcium 1866mg	144%
Iron 13mg	71%
Potassium 1436mg	31%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.6%

Protein: 14.2%

Carbs: 38.2%