Black Bean and Spinach Enchiladas

Ingredients

• For the Enchilada Filling:
• 1 tbsp olive oil 🫒
• 0.5 small onion, diced 🧅
• 2 cloves garlic, minced 🧄
• 2 cups fresh spinach, chopped 🌿
• 1 can (15 oz) black beans, drained & rinsed 🫘
• 0.5 tsp salt 🧂
• 0.5 tsp black pepper ⚫
• 0.5 tsp cumin ✨
• 0.5 tsp smoked paprika 🌶️
• For the Enchilada Sauce:
• 1 can (15 oz) tomato sauce 🍅
• 1 tsp chili powder 🌶️
• 0.5 tsp garlic powder 🧄
• 0.5 tsp cumin ✨
• 0.5 tsp oregano 🌿
• 0.5 tsp salt 🧂
• 0.5 cup vegetable broth 🍲
• For the Enchiladas:
• 8 small corn or flour tortillas 🌮
• 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend) 🧀
• 0.25 cup fresh cilantro, chopped 🌿

Instructions

1. 11️⃣ Make the Enchilada Sauce
2. 2In a saucepan over medium heat, whisk together tomato sauce, chili powder, garlic powder, cumin, oregano, salt, and vegetable broth. Simmer for 5 minutes, then set aside. 🍅✨
3. 32️⃣ Prepare the Filling
4. 4Heat olive oil in a skillet over medium heat. Sauté onion and garlic for 2 minutes until fragrant. Add spinach, stirring until wilted. Mix in black beans, salt, black pepper, cumin, and smoked paprika. Cook for 3 minutes, then remove from heat. 🫘🌿
5. 53️⃣ Assemble the Enchiladas
6. 6Preheat oven to 375°F (190°C). Spread a few spoonfuls of enchilada sauce in the bottom of a baking dish. Fill each tortilla with the black bean-spinach mixture and a sprinkle of cheese, then roll tightly and place seam-side down in the dish. 🌯🔥
7. 74️⃣ Bake the Enchiladas
8. 8Pour the remaining enchilada sauce over the rolled tortillas and top with shredded cheese. Bake for 20 minutes, or until the cheese is bubbly and golden. 🧀🔥
9. 95️⃣ Garnish & Serve
10. 10Remove from the oven and sprinkle with fresh cilantro. Serve warm with sour cream, avocado, or extra hot sauce! 🍽️✨