Vegetarian Black Bean Enchiladas | Mexican Vegetarian Dish

4 from 4 votes

This delicious vegetarian twist on the classic Mexican enchilada will have everyone going meatless.

Prep Time20

Cook Time20

Total Time40

Course: Dinner

Cuisine: Mexican

Keyword: Vegetarian

Servings: people

Calories: 328kcal

2 1/2 cups enchilada sauce
2 tablespoons olive oil
1/2 cup red onion chopped small
1/2 cup red bell peppers chopped small
1 cup broccoli chopped into small florets
2 cups baby spinach
1/2 teaspoon kosher salt more or less to taste
2 teaspoons ground cumin
1 tablespoon chili powder
1 teaspoon garlic powder
15 ounces black beans can, drained and rinsed
8 whole-wheat flour tortillas 10 inch (or corn tortillas for a gluten-free option)
1 cup cheddar cheese shredded, reduced-fat recommended

Preheat the oven to 400 degrees. Spray a 9 x 13 casserole pan with nonstick spray. spread 1/2 cup of the enchilada sauce in the bottom of the casserole dish and set aside.
In a large skillet, heat the olive oil. Once hot add the onions, peppers, and broccoli. Cook until vegetables are soft, about 5 minutes. Add the spinach, salt, cumin, chili powder, and garlic powder. Cook, stirring often, until the spinach is wilted and spices are combined. Stir in the black beans and cook just until hot.
Lay the tortillas on a flat surface. Spread about 1 tablespoon of enchilada sauce in the center of each tortilla and fill with the black beans and vegetable filling. Divide the filling evenly between each tortilla. Once filled, roll into a cigar shape and place in the casserole dish. Pour the remaining enchilada sauce over top and sprinkle cheese over the sauce.
Bake 15 to 20 minutes or until cheese is melted. Serve and enjoy!

SmartPoints (Freestyle): 9