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Cheesy Black Bean Spinach Enchiladas

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Black beans, spinach, corn, cilantro and spices make for mouthwatering vegetarian enchiladas. Try them on your next Taco Tuesday night!

Cheesy Black Bean Spinach Enchiladas

4.67 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Cheesy Black Bean Spinach Enchiladas
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8
Calories: 396kcal

Ingredients

Sauce

  • 1 tablespoon olive oil
  • 6 ounce tomato paste, canned
  • 1/4 cup flour, all-purpose
  • 2 teaspoon cumin, ground
  • 1/4 teaspoon garlic powder
  • 1/4 tablespoon onion powder
  • 1/2 teaspoon chili powder
  • 3 cup vegetable broth
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground

Enchiladas

  • 1 tablespoon olive oil
  • 2 cup spinach
  • 1 stalk green onion
  • 1/4 cup cilantro
  • 15 ounce black beans, canned
  • 2 cup Mexican cheese blend, shredded
  • 1 1/2 cup corn, frozen
  • 2 teaspoon cumin, ground
  • 1 none cooking spray
  • 8 medium tortilla, whole wheat

Serve With

  • 2 medium apple

Instructions

  • Preheat oven to 375° F.
  • In a saucepan, heat 1 tablespoon oil over medium heat. Add tomato paste, flour, cumin, garlic powder, onion powder, and chili powder. Cook 1 minute, whisking continuously.
  • Whisk in broth and bring to a boil. Reduce heat and simmer about 8 minutes until slightly thickened. If sauce isn’t thickening, add 1 tablespoon of flour or more as necessary.
  • Salt and pepper to taste, then set aside.
  • Heat another tablespoon oil in a skillet over medium; sauté the spinach for 1-2 minutes until slightly wilted.
  • Chop green onions and cilantro; drain and rinse beans.
  • Add spinach, onions, cilantro, beans, 1 cup of cheese, corn, and cumin, to a large bowl; toss to combine.
  • Spray a 9×13 inch baking dish with cooking spray, then add enough sauce to coat the bottom.
  • Generously fill tortillas with bean mixture, roll up tightly with ends tucked in, and place seam-side down in the baking dish.
  • Pour remaining sauce over the enchiladas, coating evenly; top with remaining cheese.
  • Cover with foil and bake about 20 minutes, taking off the foil in the last few minutes of cooking.
  • Garnish with additional cilantro and/or green onions if desired.
  • Serve with apple slices on the side.
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Nutrition

Calories: 396kcal | Carbohydrates: 49g | Protein: 17g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 850mg | Fiber: 11g | Sugar: 12g

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