Firstly, I found this recipe on Cookieandkate.com! Her blog is absolutely #goals and inspiration. Skimmed through all of her recipes and I could not find ONE that I did not want to cook. You go, Kate!
I’ve never been a huge Enchiladas type of girl…but before you yell at your screen it is mainly because I can’t have dairy products! What is the point of having Enchiladas with no cheese?? Most places have yet to catch up with the times and add dairy free cheese options to their menu. Until then, I will continue to make these at home and find ways to enjoy my dairy free life!
My Husband and I are not Vegetarians but we definitely love to throw in Vegetarian meals at least 2-3 times a week. I personally do not eat red meats and haven’t had any for a little over 4 years. That’s just my personal choice! Vegetarian or NOT, these Black Bean Enchiladas are the bomb.com!! If you’d like to add any meat to them, I would suggest ground turkey but just 1/2 lb. Anymore than that could possibly throw off the measurements on anything else.[THE INSIDES OF THE ENCHILADA BELOW]
I topped my side with chopped Cilantro and Crumbled Plain Goat Cheese and my Husbands side, with Muenster Cheese. For the mix itself, I used the crumbled goat cheese and it melted perfectly making the sauce creamy.
** Highly recommended instead of using shredded cheese **
Well, enough with the rambling.. here are the ingredients and recipe.
- 2 cups of homemade enchilada sauce (link to sauce below)
- 2 tablespoons of olive oil
- 1 cup chopped red onion (small)
- 1 chopped red bell pepper
- 1 small head of broccoli, florets removed
- 1 teaspoon of cumin
- 1/4 teaspoon ground cinnamon (easy on the cinnamon if it’s not your thing, the sauce also requires cinnamon. I’ll use less next time)
- About 5 cups of baby spinach leaves
- 1 can (15 ounces black beans, drained and rinsed
- 1 cup of crumbled goat cheese (or your choice of shredded)
- 1/2 teaspoon of sea salt (or to taste)
- Ground black pepper, to taste
- 8 whole wheat tortillas (about 8″ diameter- basically not the huge ones)
- Handful of chopped cilantro (I personally grabbed a bunch, than used kitchen scissors to chop up cilantro over the enchiladas. Lazy or smart?)
- Preheat oven to 400 degrees Fahrenheit and lightly spread (or spray) olive oil evenly throughout your 13 by 9 inch pan.
- In a large skillet over medium heat, warm the olive oil until simmering. Add the onions and a pinch of salt. Cook, stirring often, until the onions are tender and translucent. Add the broccoli and bell pepper, stir, and reduce heat to medium-low. Cover the skillet with lid. Cook until the broccoli is brighter green.
- Add the cumin and cinnamon to the skillet and cook until fragrant (about 30 seconds) Add the spinach, a few handfuls at a time, stirring until it has reduced in size. Repeat with remaining spinach and cook until all of the spinach has wilted.
- Transfer the contents of the pan to a medium mixing bowl. Add the drained beans, ¼ cup cheese and 2 tablespoons of the enchilada sauce. Season with ½ teaspoon salt and some freshly ground black pepper, to taste.
- Spread ¼ cup enchilada sauce into your pan until bottom is evenly coated. To assemble your first enchilada, spread ½ cup filling mixture down the middle of a tortilla, then snugly wrap the left side over and then the right, to make a wrap. Place it seam side down against the edge of your pan. Repeat with remaining tortillas and filling.
- Drizzle the remaining enchilada sauce evenly over the enchiladas, leaving the tips of the enchiladas bare. Sprinkle the remaining shredded cheese evenly over the enchiladas.
- Bake, uncovered, on the middle rack for 20 minutes. If the cheese on top isn’t golden enough for your liking, carefully transfer the enchiladas to the upper rack of the oven and bake for an additional 3 to 6 minutes, until sufficiently golden and bubbly.
- Remove from oven and let the enchiladas rest for 10 minutes (they’re super hot!). Before serving, sprinkle chopped cilantro down the center of the enchiladas.
This post was made all thanks to me running into this beautiful blog cookienadkate.com <3