Veggie Black Bean Enchiladas
Ingredients
The filling
-
1
cup
chopped red onion
-
1
red bell pepper
chopped
-
1
pound
broccoli florets
-
1
teaspoon
ground cumin
-
¼
teaspoon
ground cinnamon
-
5 to 6
ounces
baby spinach
-
1
can
black beans (15 ounces), drained and rinsed
-
¼
cup
Monterey Jack cheese
-
½
teaspoon
fine salt
-
to taste
freshly ground black pepper
The sauce and tortillas
-
2
cups
homemade enchilada sauce
-
8
whole wheat tortillas
(about 8 inches in diameter)
-
1
cup
shredded Monterey Jack cheese (divided)
-
1
handful
chopped cilantro (for garnishing)
-
2
tablespoons
olive oil
Instructions
- Preheat the oven to 400°F and grease a 9x13-inch pan.
- In a skillet, heat olive oil and sauté onions until tender.
- Add broccoli and bell pepper, cover, and cook until the broccoli is bright green.
- Stir in cumin and cinnamon, then add spinach until wilted.
- Transfer the mixture to a bowl and mix in black beans, cheese, salt, and pepper.
- Spread some enchilada sauce in the pan, then fill tortillas with the mixture and roll them up.
- Place the rolled tortillas seam-side down in the pan and top with remaining sauce and cheese.
- Bake uncovered for 20 minutes, then broil for additional browning if desired.
- Let cool for 10 minutes, garnish with cilantro, and serve.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
8g
Total carbohydrates
34g
Total protein
12g
Sodium
500mg
Cholesterol
20mg
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