Spinach and Black Bean Enchiladas
These tasty spinach and black bean enchiladas are the perfect vegetarian Tex-Mex dish - they're spicy, cheesy, and super comforting.
Servings: 2 people
Calories: 851kcal
Recipe printed from www.easycheesyvegetarian.com
Ingredients
- 100 g (~ 3 1/2 oz) fresh spinach
- 400 g tin black beans, drained (240g, or ~ 1 1/4 cups, when drained)
- 3 spring onions, sliced
- Few sprigs fresh coriander (cilantro), roughly chopped
- 100 g cheddar cheese, grated (~ 1 cup when grated)
- 1 cup red enchilada sauce (I used homemade)
- 4 large flour tortillas
Instructions
- Cook the spinach in a large bowl in the microwave for around 1 minute, until it has wilted. Set aside to cool for a minute or two.
- While the spinach is cooling, add the black beans, spring onions, cilantro, and half of the grated cheese to a mixing bowl. When the spinach is cool enough to handle, give it a quick chop, and add that to the mixture too (discarding any excess liquid from the spinach). Mix well to combine.
- If you’re making your own sauce, make it now. You can see detailed instructions and process photos on the blog post about my homemade enchilada sauce - it only takes about 5 minutes.
- Heat the oven to 190°C (Gas Mark 5 / 375°F).
- Spread a tablespoon or two of the enchilada sauce around the bottom of a baking dish (mine measured approximately 10 x 6 inches) - this helps to stop the enchiladas from sticking. Add about half of the remaining sauce to the black bean mixture, and mix.
- Lay a large tortilla on a board, and spoon a quarter of the filling mixture in a line across the centre. Roll the tortilla around the filling, and place it in the baking dish. Repeat with the remaining filling and tortillas.
- Spread the remaining enchilada sauce on top of the rolled tortillas in the dish, and top with the remaining grated cheese.
- Bake for around 30-40 minutes, until the sauce is bubbling and the cheese has crisped up to your liking.
Nutrition
Nutrition Facts
Spinach and Black Bean Enchiladas
Amount Per Serving (2 enchiladas)
Calories 851
Calories from Fat 355
% Daily Value*
Fat 39.4g61%
Saturated Fat 15g75%
Cholesterol 53mg18%
Sodium 1648mg69%
Potassium 810mg23%
Carbohydrates 93g31%
Fiber 14.3g57%
Sugar 7.3g8%
Protein 33g66%
Calcium 462mg46%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.