Description
These Veggie Black Bean Enchiladas are a hearty and wholesome meal bursting with vibrant vegetables, black beans, and melted Monterey Jack cheese, all wrapped in whole wheat tortillas and baked with a rich homemade enchilada sauce. Perfect for a comforting vegetarian dinner that offers layers of flavor, texture, and warmth.
Ingredients
Scale
Sauce & Oil
- 2 cups homemade enchilada sauce
- 2 tablespoons olive oil
Vegetables & Beans
- 1 cup chopped red onion (about 1 small red onion)
- 1 red bell pepper, chopped
- 1 bunch of broccoli or 1 small head of cauliflower (about 1 pound), florets removed and sliced into small, bite-sized pieces
- 1 teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- 5 to 6 ounces baby spinach (about 5 cups, packed)
- 1 can (15 ounces) black beans, drained and rinsed, or 1 ½ cups cooked black beans
- ½ teaspoon fine salt, to taste
- Freshly ground black pepper, to taste
Dairy & Tortillas
- 1 cup shredded Monterey Jack cheese, divided
- 8 whole wheat tortillas (about 8 inches in diameter)
Garnish
- Handful of chopped cilantro, for garnishing
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) with one rack in the middle and another in the upper third. Lightly grease a 9 by 13-inch baking pan using olive oil or cooking spray to prepare for the enchiladas.
- Sauté Onions and Vegetables: Heat the olive oil in a large skillet over medium heat until it begins to simmer. Add chopped red onions and a pinch of salt, cooking while stirring frequently for about 5 to 7 minutes until onions become tender and translucent. Then add the broccoli florets and chopped red bell pepper. Stir and reduce the heat to medium-low, cover the skillet, and cook while stirring occasionally for about 8 to 9 minutes until broccoli is bright green and slightly golden on the edges.
- Add Spices and Spinach: Sprinkle in the ground cumin and cinnamon and cook for about 30 seconds until fragrant. Gradually add the spinach in batches, stirring until it wilts down before adding more. Continue until all the spinach has reduced and incorporated with the vegetables.
- Mix Filling: Transfer the cooked vegetables to a medium mixing bowl. Add the drained black beans, ¼ cup of shredded Monterey Jack cheese, and about 2 tablespoons of enchilada sauce. Season with ½ teaspoon salt and freshly ground black pepper to taste, mixing everything well to combine.
- Assemble Enchiladas: Pour ¼ cup of enchilada sauce into the bottom of the prepared baking pan, tilting it to coat evenly. Spoon about ½ cup of the filling mixture down the center of each whole wheat tortilla, then fold the left side over and then the right to snugly wrap it into a wrap. Place each tortilla seam-side down along the edges of the baking pan, repeating with all tortillas and filling.
- Add Sauce and Cheese: Drizzle the remaining enchilada sauce evenly over the tops of the assembled enchiladas, leaving the tips exposed. Sprinkle the remaining ¾ cup of shredded Monterey Jack cheese evenly on top.
- Bake: Place the pan uncovered on the middle oven rack and bake for 20 minutes. If the cheese on top isn’t golden enough, move the pan to the upper oven rack and bake for an additional 3 to 6 minutes until the cheese is bubbly and golden.
- Rest and Garnish: Remove the enchiladas from the oven and allow them to rest for 10 minutes to cool slightly and set. Just before serving, sprinkle chopped cilantro over the center of the enchiladas for fresh herbaceous flavor. Serve immediately.
Notes
- For added protein, consider adding cooked chicken or turkey if not vegetarian.
- Use gluten-free tortillas to adapt this recipe for gluten-free diets.
- Leftovers can be stored covered in the refrigerator for up to 4 days; reheat before serving.
- If using cauliflower instead of broccoli, cooking time and texture may vary slightly.
- Adjust the spice levels by adding chili powder or jalapeños if preferred.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
