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Hearty black beans and fresh spinach rolled into soft corn tortillas, smothered in a tangy red enchilada sauce and melted cheese. A satisfying and flavorful vegetarian meal perfect for any night of the week.
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or oil. Spread 1/2 cup of the enchilada sauce evenly over the bottom of the dish.
In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute more until fragrant. Add the fresh spinach in batches, stirring continuously until it has completely wilted, about 2-3 minutes.
Add the rinsed black beans, ground cumin, chili powder, salt, and pepper to the skillet. Stir well to combine and cook for 2-3 minutes until heated through. Remove from heat and set aside.
Heat the remaining 1 tablespoon of oil in a small, separate skillet over medium-high heat. Working one at a time, briefly fry each corn tortilla for 10-15 seconds per side until softened and pliable. Transfer to a plate lined with paper towels.
To assemble, place about 1/4 cup of the black bean and spinach filling down the center of a warmed tortilla. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered. Sprinkle the shredded Mexican cheese blend over the top.
Hearty black beans and fresh spinach rolled into soft corn tortillas, smothered in a tangy red enchilada sauce and melted cheese. A satisfying and flavorful vegetarian meal perfect for any night of the week.
This tex_mex recipe takes 55 minutes to prepare and yields 4 servings. At 653.79 calories per serving with 26.14g of protein, it's a beginner-friendly recipe perfect for dinner or lunch.
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Bake uncovered for 20 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. Let the enchiladas rest for 5-10 minutes before serving. Garnish with fresh cilantro and serve with a dollop of sour cream.
Substitute the Mexican cheese blend with your favorite dairy-free shredded cheese and use a plant-based sour cream for serving.
Sauté 1 cup of corn kernels, diced bell peppers, or chopped mushrooms along with the onion for extra flavor and nutrients.
Add one finely minced jalapeño or serrano pepper with the garlic, or mix 1/4 teaspoon of cayenne pepper into the filling.
Mix in 1 cup of cooked quinoa or crumbled firm tofu into the black bean and spinach filling.
Black beans are rich in dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness, supporting weight management.
This dish provides a substantial amount of protein from black beans, essential for muscle repair, immune function, and overall body maintenance, making it a great option for vegetarians.
Spinach is a nutrient-dense powerhouse, offering significant amounts of Vitamin K, Vitamin A, iron, and folate, which are crucial for bone health, vision, and red blood cell production.
The combination of high fiber, low saturated fat, and beneficial nutrients from beans and vegetables can contribute to lower cholesterol levels and better cardiovascular health.
A serving of two Black Bean and Spinach Enchiladas contains approximately 550-650 calories, depending on the specific brands of sauce, tortillas, and cheese used.
Yes, they can be a very healthy meal. They are packed with fiber and plant-based protein from the beans, and rich in vitamins and minerals from the spinach. To make them even healthier, you can use a low-sodium enchilada sauce and reduced-fat cheese.
Absolutely. You can assemble the entire dish, cover it tightly with foil, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time when cooking from cold.
Yes. For best results, freeze the assembled but unbaked enchiladas in a freezer-safe dish. Cover tightly with plastic wrap and then foil. They can be frozen for up to 3 months. Bake from frozen, covered with foil, for 30-40 minutes, then uncover and bake for another 10-15 minutes until bubbly.
This is a common issue! The key is to make the tortillas warm and pliable. Briefly frying them in hot oil as the recipe suggests is the most effective method. Alternatively, you can wrap a stack of tortillas in a damp paper towel and microwave them for 30-60 seconds until they are soft and steamy.
Flour tortillas are a great substitute and are naturally more pliable, so you can often skip the frying step. Whole wheat tortillas also work well for a healthier, higher-fiber option.
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