Veggie Black Bean Enchiladas
Before cooking
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Steps as written in the recipe card.
8 steps9 min
Ingredient prep checklist
- Red Onion: 1 cup chopped red onion (about 1 small red onion)
- Red Bell Pepper: 1 red bell pepper, chopped
- Broccoli: 1 bunch of broccoli or 1 small head of cauliflower (about 1 pound), florets removed and sliced into small, bite-sized pieces
- Baby Spinach: 5 to 6 ounces baby spinach (about 5 cups, packed)
- Black Beans: 1 can (15 ounces) black beans, drained and rinsed, or 1 1/2 cups cooked black beans
- Monterey Jack Cheese: 1 cup shredded Monterey Jack cheese, divided
- Salt: 1/2 teaspoon fine salt, to taste
- Black Pepper: Freshly ground black pepper, to taste
- Cilantro: Handful of chopped cilantro, for garnishing
Preheat oven to 400 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third. Lightly grease a 9 by 13-inch pan with olive oil or cooking spray.
References
This step uses
- 2 tablespoons olive oil
Full ingredient reference
- 2 cups homemade enchilada sauce
- 2 tablespoons olive oil
- 1 cup chopped red onion (about 1 small red onion)
- 1 red bell pepper, chopped
chopped
- 1 bunch of broccoli or 1 small head of cauliflower (about 1 pound), florets removed and sliced into small, bite-sized pieces
florets removed and sliced into small, bite-sized pieces
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 5 to 6 ounces baby spinach (about 5 cups, packed)
- 1 can (15 ounces) black beans, drained and rinsed, or 1 1/2 cups cooked black beans
drained and rinsed, or 1 1/2 cups cooked black beans
- 1 cup shredded Monterey Jack cheese, divided
divided
- 1/2 teaspoon fine salt, to taste
to taste
- Freshly ground black pepper, to taste
to taste
- 8 whole wheat tortillas (about 8 inches in diameter)
- Handful of chopped cilantro, for garnishing
for garnishing