Black Bean & Spinach Enchiladas with Avocado Cream

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.

Preheat the oven to 375°F (190°C).

Heat olive oil in a skillet over medium heat.

Sauté chopped onion and garlic until translucent, about 3-4 minutes.

Add fresh spinach and cook until wilted, about 2-3 minutes.

Stir in black beans, cumin, chili powder, salt, and pepper; cook for 2 minutes.

Remove from heat and let the mixture cool slightly.

Spread a thin layer of tomato sauce on the bottom of a baking dish.

Fill each corn tortilla with the black bean and spinach mixture and roll tightly.

Place the filled tortillas seam-side down in the baking dish.

Top with remaining tomato sauce and sprinkle cheese over the top.

Cover with foil and bake for 20 minutes.

Remove foil and bake for an additional 10 minutes until cheese is bubbly.

Garnish with cilantro and serve with lime wedges.

Add a dollop of sour cream on top if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens