Black Bean-Spinach Enchiladas

Black Bean-Spinach Enchiladas

Last week, I made a delicious, healthy version of Mexican enchiladas – using fresh spinach, sweet corn, and creamy black beans.  Did we love them as much as chicken or beef enchiladas?   Almost.

I found this recipe by The Garden Grazer on Pinterest, and besides adding white Cheddar, I did not change much at all.  The homemade enchilada sauce was good, but not great.  It’s a little bland, and I think I also didn’t love it because I’m not especially fond of red sauce; I usually opt for the creamy white cheese sauce atop my chicken enchiladas at our local Mexican restaurants.

Black Bean-Spinach Enchiladas

Let’s briefly talk about the filling.  It’s colorful, easy to prepare, cost-effective, incorporates a leafy green into your diet (!), includes a variety of textures, and is hearty enough to forget about meat for a meal.  The flavor combination is fantastic, especially with the “zing” from green onions and cilantro.

Black Bean-Spinach Enchiladas

Black Bean-Spinach Enchiladas

I used whole wheat tortillas for these, and while they were excellent the first night, they got pretty soggy as leftovers.  Ever since I was little I’ve had an issue with soggy textures, so next time I may use corn tortillas.  I can handle their sogginess a little better.

Black Bean-Spinach Enchiladas

{For the enchilada sauce}
3 cups organic low sodium vegetable broth
1/4 cup tomato paste
1/4 cup all purpose flour
2 Tbsp. olive oil
2 tsp. cumin
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. chili powder

{For the enchiladas}
15 oz. can black beans, rinsed and drained
1 1/2 cups corn (I used frozen, thawed)
6 oz. fresh baby spinach
6 green onions, thinly sliced
1/3 cup cilantro, chopped
2 tsp. cumin
3 cups shredded 3 cheese blend (I substituted a cup of Cheddar)
8 whole wheat or flour tortillas

Make the sauce: in a saucepan, heat olive oil over medium heat. Add tomato paste, flour, 2 tsp. cumin, garlic powder, onion powder, and chili powder. Cook 1 minute, whisking. Whisk in broth, bring to a boil. Reduce to simmer, and cook until slightly thickened about 8 minutes. Salt/pepper to taste, and set aside.

Saute the spinach in olive oil over medium heat for 1-2 minutes until slightly wilted.
In a large bowl, combine beans, 2 cups cheese, spinach, corn, green onions, 2 tsp. cumin, and cilantro.
Preheat oven to 375. Lightly spray a 9×13 inch baking dish, and pour a small amount of the sauce to coat the bottom.
Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish.
Pour remaining sauce over the enchiladas, coating evenly. Sprinkle 1 cup cheese on top.
Bake about 20 minutes, and garnish with cilantro and/or green onions (optional).

Black Bean-Spinach Enchiladas

One thought on “Black Bean-Spinach Enchiladas

  1. Black bean and spinach! What a delicious combination. Can’t wait to try.

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