Healthy Black Bean Enchiladas

Delight in the wholesome flavors of these Healthy Black Bean Enchiladas, a vibrant and satisfying dish that’s both nutritious and bursting with bold Tex-Mex flair. Packed with protein-rich black beans, colorful bell peppers, and nutrient-dense spinach, this easy vegetarian recipe is wrapped in soft whole wheat tortillas and topped with a generous layer of enchilada sauce and bubbling melted cheese. Seasoned with smoky paprika, cumin, and chili powder, every bite is a fiesta of flavor. Perfect for meal prep or a weeknight dinner, these enchiladas are ready in under an hour and can easily be customized with your favorite toppings like creamy avocado and fresh cilantro. Give your family a delicious plant-based meal that’s as good for the soul as it is for the body!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups Black beans (cooked or canned, rinsed and drained)
• 1 tablespoon Olive oil
• 1 medium Onion (diced)
• 2 cloves Garlic (minced)
• 2 Bell peppers (diced, any color)
• 1 teaspoon Chili powder
• 1 teaspoon Ground cumin
• 0.5 teaspoon Smoked paprika
• 1 teaspoon Salt
• 2 cups Fresh spinach (roughly chopped)
• 8 Whole wheat tortillas
• 2 cups Enchilada sauce (homemade or store-bought)
• 1 cup Shredded cheese (cheddar, Monterey Jack, or dairy-free alternative)
• 2 tablespoons Cilantro (chopped, optional for garnish)
• 1 large Avocado (sliced, optional for topping)

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with cooking spray or a small amount of olive oil.

Step 2

Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 3 minutes, or until it begins to turn translucent.

Step 3

Stir in the minced garlic and cook for another 1 minute, until fragrant.

Step 4

Add the diced bell peppers, chili powder, cumin, smoked paprika, and salt. Cook for 5 minutes, stirring occasionally, until the vegetables are tender.

Step 5

Mix in the black beans and spinach. Cook for 2-3 minutes, or until the spinach is wilted. Remove the skillet from heat.

Step 6

Warm the tortillas slightly in the microwave for 10-15 seconds to make them more pliable.

Step 7

Spoon approximately 1/3 cup of the black bean mixture onto the center of each tortilla. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish.

Step 8

Repeat until all the tortillas are filled and placed snugly in the dish.

Step 9

Pour the enchilada sauce evenly over the tortillas, making sure they are fully covered.

Step 10

Sprinkle the shredded cheese evenly over the top of the sauce.

Step 11

Cover the dish with aluminum foil and bake in the preheated oven for 15 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbling.

Step 12

Remove from the oven and let the enchiladas rest for 5 minutes.

Step 13

Garnish with chopped cilantro and sliced avocado, if desired, and serve warm.

Nutrition Facts

Serving size	2177.1 grams (2177.1g)

Amount per serving	% Daily Value*
Calories	2809

Total Fat 115.70g	148%
Saturated Fat 32.20g	161%
Polyunsaturated Fat 1.30g
Cholesterol 100mg	33%
Sodium 9091mg	395%
Total Carbohydrate 355.40g	129%
Dietary Fiber 84.70g	303%
Total Sugars 33.40g
Protein 108.40g	217%

Vitamin D 24IU	120%
Calcium 1610mg	124%
Iron 31mg	174%
Potassium 5367mg	114%

*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: 36.0%

Protein: 15.0%

Carbs: 49.1%