Black Bean Spinach Enchiladas
Black bean and spinach enchiladas with a simple tomato-based sauce, topped with vegan cheese.
Servings: 8 servings
Ingredients
Ingredients
- 2 Tbsp.olive oil
- 1/4 cuptomato paste
- 1/4 cupall-purpose flour I use GF all-purpose
- 2 tsp.ground cumin
- 1/2 tsp.garlic powder
- 1/2 tsp.onion powder
- 1/4 tsp.chili powder
- 3 cupsvegetable broth
- Salt/pepper to taste
- 15 oz.can black beans
- 1 1/2 cupssweet corn I use canned or frozen & thawed
- 6 oz.fresh baby spinach
- 6 green onions thinly sliced
- 1/3 cupcilantro chopped
- 2 tsp.ground cumin
- 1 cupvegan cheese shreds or nutritional yeast to taste
- 8 large flour tortillas or GF tortillas or corn tortillas
Instructions
Instructions
- Preheat the oven to 375°F (190°C).
- Make the sauce: In a saucepan over medium heat, heat 2 Tbsp olive oil. When hot, add 1/4 cup tomato paste, 1/4 cup all-purpose flour, 2 tsp ground cumin (use one of the two 2 tsp cumin amounts listed), 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp chili powder. Cook 1 minute, whisking constantly.
- Slowly whisk in 3 cups vegetable broth. Bring to a light boil, then reduce heat and simmer until slightly thickened, about 8 minutes. Season with salt and pepper to taste. Remove from heat and set the sauce aside.
- Prepare the spinach: In a pan over medium heat, sauté 6 oz fresh baby spinach for 1–2 minutes until lightly wilted. Remove from heat and let cool slightly.
- Prepare remaining filling components: Rinse and drain the 15 oz can black beans. If using canned corn, drain; if using frozen corn, thaw. Thinly slice 6 green onions and chop 1/3 cup cilantro.
- Make the filling: In a large bowl combine the rinsed/drained black beans, 3/4 cup vegan cheese shreds, the wilted spinach, 1 1/2 cups sweet corn, sliced green onions, chopped cilantro, and 2 tsp ground cumin (use the remaining 2 tsp). Season with salt and pepper to taste and gently mix to combine.
- Prepare the baking dish: Lightly spray a 9×13-inch baking dish if desired. Pour a small amount of the sauce into the bottom of the dish to coat it.
- Assemble the enchiladas: Divide the filling evenly among 8 large tortillas. Place filling down the center of each tortilla, roll up tightly with the ends tucked in, and arrange seam-side down in the prepared dish.
- Top and bake: Pour the remaining sauce evenly over the rolled enchiladas. Sprinkle the remaining 1/4 cup vegan cheese shreds on top. Bake in the preheated oven for about 20 minutes, until heated through and sauce is bubbling.
- Remove from oven and garnish with additional chopped cilantro and/or sliced green onions before serving, if desired.
Equipment
- Saucepan
- Pan
- Mixing Bowl
- Whisk
- 9x13 inch Baking Dish
- Oven
Notes
Notes
For gluten-free:
Use GF tortillas and GF flour. (I use Bob's Red Mill gluten-free all-purpose flour.)
Freezer Instructions
A sweet reader, Kara, tested out this recipe as a freezer meal and found it worked great. Here are her instructions:
“I made the enchiladas as you outlined above, stopping before adding the sauce and cheese to the top. I froze the enchiladas and the sauce separately. Thawed the sauce in the fridge overnight, then when I was ready to bake, I heated the sauce slowly in a saucepan – whisking helped keep it smooth. Then poured the sauce over the frozen enchiladas, added some cheese, and baked at 400, covered for 30 minutes and uncovered for 15 minutes.”
Recipe adapted from
Martha Stewart
.
For gluten-free:
Use GF tortillas and GF flour. (I use Bob's Red Mill gluten-free all-purpose flour.)
Freezer Instructions
A sweet reader, Kara, tested out this recipe as a freezer meal and found it worked great. Here are her instructions:
“I made the enchiladas as you outlined above, stopping before adding the sauce and cheese to the top. I froze the enchiladas and the sauce separately. Thawed the sauce in the fridge overnight, then when I was ready to bake, I heated the sauce slowly in a saucepan – whisking helped keep it smooth. Then poured the sauce over the frozen enchiladas, added some cheese, and baked at 400, covered for 30 minutes and uncovered for 15 minutes.”
Recipe adapted from
Martha Stewart
.