Black Bean Spinach Enchiladas
These vegetarian black bean spinach enchiladas are a delicious, flavorful, and healthy meatless weeknight meal. Loaded with veggies like peppers, zucchini, and spinach, topped with enchilada sauce and melty cheese.
Servings: 8 enchiladas
- 15 ounces red enchilada sauce, divided
- 2 teaspoons olive oil
- 1½ cup chopped zucchini (~1 large zucchini)
- 1 medium red bell pepper, cored and chopped
- 1 15.5-ounce can black beans, rinsed and drained
- 3 packed cups baby spinach
- 1¼ cup shredded Mexican cheese
- 8 8-inch tortillas
- 2 tablespoons cilantro, chopped for garnish
Preheat oven to 400F. Spread ¼ cup enchilada sauce over the bottom of a 13×9” baking dish.
Heat oil in a large pan over medium heat. Add bell peppers and zucchini. Cook for 6 minutes, or until the veggies are slightly charred and softened.
Add black beans and cook for an additional 2 minutes. Stir in ½ cup enchilada sauce and let it simmer for 2 minutes. Add spinach and cook for 1-2 minutes, or until slightly wilted. Season with salt and pepper. Remove from heat. Mix in ¼ shredded cheese.
Assemble the enchiladas: Lay out a tortilla. Spread the veggie mixture evenly into the middle of each tortilla (about ¼ cup for each tortilla). Roll up the tortilla and place it face-down into the baking dish. Repeat with all of the tortillas.
Spread the remaining enchilada sauce over the tortillas in the dish. Sprinkle the remaining shredded cheese evenly over the top.
Bake for 12-15 minutes, or until the cheese has melted. Remove from oven and serve immediately. Garnish with cilantro.