Cheesy Black Bean and Spinach Enchiladas
These Cheesy Black Bean and Spinach Enchiladas are a delicious and wholesome dish perfect for weeknight dinners. Inspired by a Martha Stewart recipe, this adaptation brings together nutritious black beans, vibrant spinach, and sweet corn, all wrapped in soft tortillas and smothered in a creamy, flavorful sauce. Ready in just under 30 minutes, this dish is not only quick to make but also satisfying, making it an excellent choice for both busy families and health-conscious individuals alike. Top it off with melted Monterey Jack pepper cheese for an irresistible finish!
8
Servings
300
Calories
16
Ingredients
Ingredients
Organic low sodium vegetable broth
3 cups (N/A)
Tomato paste
1/4 cup (N/A)
All-purpose flour
1/4 cup (N/A)
Olive oil
2 tablespoons (N/A)
Cumin
4 teaspoons (Divided)
Garlic powder
1/4 teaspoon (N/A)
Onion powder
1/4 teaspoon (N/A)
Chili powder
1/4 teaspoon (N/A)
Salt and pepper
To taste (N/A)
Black beans, rinsed and drained
15 ounces (N/A)
Corn (frozen and thawed)
1 1/2 cups (N/A)
Baby spinach
6 ounces (Washed and chopped)
Green onions, thinly sliced
6 (N/A)
Fresh cilantro, chopped
1/3 cup (Chopped)
Monterey Jack pepper cheese, shredded
3 cups (N/A)
Flour tortillas
8 (N/A)
Instructions
1
In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add 1/4 cup of tomato paste, 1/4 cup of flour, 4 teaspoons of cumin, 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, and 1/4 teaspoon of chili powder. Cook, stirring continuously for about 1 minute.
2
Gradually whisk in 3 cups of vegetable broth, increase the heat to bring the mixture to a boil, then reduce to a simmer. Allow it to cook until slightly thickened, about 8 minutes. Season with salt and pepper to taste, then set aside.
3
In a large skillet, sauté the 6 ounces of baby spinach in a little oil over medium heat for about 1-2 minutes until just wilted. Remove from heat.
4
In a large bowl, combine the 15 ounces of black beans, 1 1/2 cups of corn, sautéed spinach, 6 sliced green onions, 4 teaspoons of cumin, and 1/3 cup of chopped cilantro. Stir well to combine.
5
Preheat your oven to 375°F (190°C). Lightly spray a 9x13 inch baking dish with cooking spray and pour a small amount of the sauce to coat the bottom.
6
Fill each of the 8 flour tortillas generously with the filling mixture. Roll up tightly, tucking the ends in, and place seam side down in the prepared dish.
7
Pour the remaining sauce evenly over the enchiladas and sprinkle with 1 cup of shredded Monterey Jack pepper cheese.
8
Bake in the preheated oven for about 20 minutes, or until the cheese is bubbly and golden brown. Garnish with extra cilantro and/or green onions before serving, if desired.
Nutrition Information
10.5g
Fat
40g
Carbs
14g
Protein
7g
Fiber
2g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Cheesy Black Bean and Spinach Enchiladas?
These are wholesome enchiladas filled with black beans, spinach, and corn, smothered in a homemade creamy sauce and topped with Monterey Jack pepper cheese.
How many servings does this recipe make?
This recipe makes 8 servings.
How many calories are in one serving?
Each serving contains 300 calories.
Is this recipe vegetarian?
Yes, this recipe is vegetarian as it uses vegetable broth and no meat products.
What type of tortillas should I use?
The recipe calls for 8 flour tortillas.
How much protein is in each serving?
Each serving provides 14g of protein.
What is the baking temperature for these enchiladas?
The oven should be preheated to 375 degrees Fahrenheit (190 degrees Celsius).
How long do the enchiladas need to bake?
Bake them for about 20 minutes until the cheese is bubbly and golden brown.
What kind of cheese is recommended?
The recipe recommends using 1 cup of shredded Monterey Jack pepper cheese for the topping.
Can I use store-bought enchilada sauce?
While this recipe includes instructions for a quick homemade sauce using tomato paste and vegetable broth, you can use store-bought if you prefer.
What are the main ingredients in the filling?
The filling consists of black beans, corn, sautéed baby spinach, green onions, cumin, and chopped cilantro.
How do I prepare the spinach?
Wilt 6 ounces of washed and chopped baby spinach in a skillet with a little oil for 1-2 minutes before adding it to the filling.
What spices are needed for the sauce?
The sauce uses cumin, garlic powder, onion powder, and chili powder.
How much fiber is in this dish?
There are 7g of fiber per serving.
What size baking dish do I need?
You should use a 9x13 inch baking dish.
How much fat is in one serving?
Each serving contains 10.5g of fat.
Is the corn fresh or frozen?
The recipe calls for 1 and 1/2 cups of frozen corn that has been thawed.
How much tomato paste is used?
You will need 1/4 cup of tomato paste for the sauce.
How do I prevent the enchiladas from sticking to the dish?
Lightly spray the baking dish with cooking spray and pour a small amount of sauce on the bottom before adding the tortillas.
What is the carbohydrate content per serving?
There are 40g of carbohydrates per serving.
Can I garnish the dish with anything?
Yes, you can garnish with extra cilantro or sliced green onions before serving.
Does the sauce require flour?
Yes, 1/4 cup of all-purpose flour is used as a thickener for the sauce.
How much vegetable broth is required?
You will need 3 cups of organic low sodium vegetable broth.
Are the black beans canned?
The recipe uses 15 ounces of black beans that should be rinsed and drained.
What kind of oil should I use for sautéing?
Olive oil is recommended for making the sauce and sautéing the spinach.
Is there sugar in this recipe?
There are 2g of sugar per serving, naturally occurring in the ingredients.
How do I roll the enchiladas?
Fill the tortillas generously, roll them up tightly while tucking the ends in, and place them seam side down.
Is this a quick meal to prepare?
Yes, this dish is categorized as a meal that can be prepared in under 30 minutes.
Can I use salt and pepper?
Yes, salt and pepper should be added to the sauce to taste.
Who inspired this recipe?
This recipe is an adaptation inspired by a Martha Stewart recipe.