GO MEATLESS!: Black Bean and Spinach enchiladas...easy dinner! :)

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with added protein.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative for cooking.

tomato sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: canned tomatoes

Canned tomatoes can be a cheaper base for sauce.

Coat a saucepan with olive oil and add a 6 oz jar of tomato paste and 1/4 cup flour.

Add 2 teaspoons each of cumin, garlic powder, onion powder, chili powder, and salt and pepper to taste.

Add 3 cups of chicken bouillon broth and stir until boiling and thickening, about 5 minutes.

In a pan, add baby spinach with olive oil and cover with a lid; sauté for a couple of minutes until wilted.

In a mixing bowl, combine black beans, cheese, green onions, cilantro, and sautéed spinach; add 2 teaspoons of cumin and mix well.

Coat the bottom of a baking pan with cooking spray (Pam) and add about a quarter of the sauce.

Take about two spoonfuls of the filling and fold the enchiladas by folding the sides up first, then rolling from the edge closest to you, tucking it under.

Place the rolled enchiladas seam-side down in the baking pan.

Top the enchiladas with the remaining sauce and sprinkle about 1 cup of cheese over the top.

Bake at 375°F for about 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens