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Spinach and Black Bean Enchiladas

Green enchilada sauce marries well with the other flavors in spinach and black bean enchiladas. Green enchilada sauce is generally more picante than the milder red sauce, so choose according to heat tolerance.

You can use canned or purchased enchilada sauce. Here’s my recipe for green enchilada sauce. And one for homemade authentic red enchilada sauce.

Mexican cooks fry their tortillas in oil to make them pliable and so they don’t easily absorb the sauce. You will like this spray and bake technique–a reduced fat way of getting a similar result.

!Olé! Make it a fabulous week–get in the kitchen and cook something delicious!

You might also like these Mole Enchiladas filled with spinach, potatoes, and carrots.

These Chard Enchiladas are mighty tasty too!

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Spinach and Black Bean Enchiladas
Prep Time
20 mins
Cook Time
11 mins
Total Time
31 mins
 

Green enchilada sauce marries well with the filling and but is generally more picante than the milder red sauce. Mexican cooks fry their tortillas in oil to make them pliable and so they don’t easily absorb the sauce. This spray and bake technique is a reduced fat way of getting a similar result. Makes 12 enchiladas-- 6 servings, depending on who is eating and what else you are serving.

Course: Main Course
Cuisine: Mexican
Servings: 6 servings.
Author: Letty Flatt | Letty's Kitchen
Ingredients
  • 1 bunch fresh spinach
  • 2 tablespoons oil olive, avocado or grapeseed
  • 1 medium onion, diced in 1/4-inch pieces
  • 1 or 2 garlic cloves, minced
  • 1 jalapeño chile, seeds removed, minced
  • ¼ cup chopped cilantro leaves
  • 1/2 teaspoon dried, or 2 tablespoons fresh minced oregano
  • 1 ½ cups cooked black beans (1 (15-ounce) can, drained
  • 1 tablespoon balsamic or red wine vinegar
  • sea salt
  • 12 corn tortillas
  • Cooking spray purchased or from your oil “misto”
  • 8 ounces grated Monterey jack cheese
  • 2 cups enchilada sauce green or red, purchased or homemade
Instructions
  1. Wash the spinach well, then chop coarsely into 1-inch strips. Heat the oil in a skillet over medium heat. Stir and cook the onion, garlic, and chile, until the onion is translucent, about 8 minutes. 

  2. Stir in the spinach, adding a portion at a time, letting it wilt between additions, until all of the spinach has wilted. Add the cilantro and the oregano; cook and stir a few more minutes. Stir in the black beans. Season with the vinegar and plenty of salt.

  3. Pre-heat oven to 350° F. Place tortillas on baking sheets, 6 tortillas to a pan. Lightly spray both sides of the tortillas with oil. Bake about 5 minutes, until pliable.

  4. Spread a small amount of oil in a 9 x 13-inch baking dish. Sprinkle about 2 tablespoons of the spinach and bean mixture in a row in the bottom half of a tortilla. Sprinkle about the same amount of cheese on top. Roll the tortilla around the filling and place it seam side down in the baking dish. Repeat with the rest of the tortillas. You can cover the pan at this point and refrigerate overnight.

  5. Pour the enchilada sauce over the rolled tortillas, making sure to cover the ends. Sprinkle with more cheese, if you wish. Cover and bake until heated through, 20 to 25 minutes.

1 comment

  • […] “Enchilada” literally translates to “seasoned with chile sauce.” Inside the variations are just about endless. For meatless, make these chard and olive ones. Or how about veggie enchiladas filled with potatoes and arugula and carrots? Or spinach and black beans? […] Reply · 20 January, 2015

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