Description
These Veggie Black Bean Enchiladas are a flavorful and wholesome Mexican-inspired dish featuring a savory blend of sautéed vegetables, black beans, homemade enchilada sauce, and melted Monterey Jack cheese wrapped in whole wheat tortillas and baked to perfection. Perfect for a hearty vegetarian dinner that offers a balance of spice, nutrition, and comforting textures.
Ingredients
Enchilada Sauce
- 2 cups homemade enchilada sauce
Vegetable Filling
- 2 tablespoons olive oil
- 1 cup chopped red onion (about 1 small red onion)
- 1 red bell pepper, chopped
- 1 bunch of broccoli or 1 small head of cauliflower (about 1 pound), florets removed and sliced into small, bite-sized pieces
- 1 teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- 5 to 6 ounces baby spinach (about 5 cups, packed)
- 1 can (15 ounces) black beans, drained and rinsed, or 1 ½ cups cooked black beans
- ½ teaspoon fine salt, to taste
- Freshly ground black pepper, to taste
Tortillas and Cheese
- 1 cup shredded Monterey Jack cheese, divided
- 8 whole wheat tortillas (about 8 inches in diameter)
Garnish
- Handful of chopped cilantro
Instructions
- Preheat and Prepare Pan: Preheat the oven to 400°F (204°C) with racks positioned in the middle and upper third sections. Lightly grease a 9x13-inch baking pan with olive oil or cooking spray to prevent sticking.
- Sauté Vegetables: Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering. Add 1 cup chopped red onion and a pinch of salt, and cook while stirring until onions are translucent and tender, about 5 to 7 minutes. Add chopped broccoli or cauliflower florets and chopped red bell pepper, stir, then cover and cook over medium-low heat for 8 to 9 minutes, stirring occasionally, until vegetables are bright and beginning to brown slightly.
- Add Spices and Spinach: Stir in 1 teaspoon ground cumin and ¼ teaspoon ground cinnamon, cooking for about 30 seconds until fragrant. Gradually add 5 to 6 ounces baby spinach in handfuls, stirring until wilted before adding more, until all spinach is incorporated and wilted.
- Combine Filling: Transfer the cooked vegetable mixture to a medium mixing bowl. Add drained and rinsed black beans, ¼ cup shredded Monterey Jack cheese, and about 2 tablespoons of enchilada sauce. Season with ½ teaspoon fine salt and freshly ground black pepper to taste. Stir to combine evenly.
- Assemble Enchiladas: Pour ¼ cup enchilada sauce into the prepared baking pan and tilt to coat the bottom evenly. Lay out one whole wheat tortilla, place ½ cup of the filling mixture down the center, then fold the left side over the filling and then the right side snugly to form a wrap. Place seam side down in the pan close to the edge. Repeat with the remaining tortillas and filling, lining them side by side.
- Add Sauce and Cheese Topping: Drizzle the remaining enchilada sauce evenly over the assembled enchiladas, leaving the edges bare. Sprinkle the remaining shredded Monterey Jack cheese evenly on top.
- Bake: Bake uncovered on the middle rack for 20 minutes. If the cheese is not golden enough, move the pan to the upper rack and bake for an additional 3 to 6 minutes until bubbly and golden.
- Rest and Garnish: Remove from oven and let the enchiladas rest for 10 minutes to cool slightly. Sprinkle chopped cilantro over the top for a fresh finish, then serve immediately. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- Use homemade enchilada sauce for the best flavor; store-bought can be substituted if short on time.
- Broccoli and cauliflower are interchangeable depending on preference or availability.
- Whole wheat tortillas add fiber and nutrients compared to regular flour tortillas.
- Allowing the enchiladas to rest after baking helps the filling set and makes them easier to serve.
- Leftovers reheat well in the oven or microwave, but avoid overcooking when reheating to maintain moisture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
