Black Bean And Spinach Enchilada Recipe/ How to Make Enchiladas

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.

Cut fresh spinach into bite-sized pieces using kitchen shears.

In a skillet, add a couple pats of butter and sauté the spinach until tender.

Add 1 teaspoon of cumin, 1 teaspoon of salt, and 1 teaspoon of garlic powder to the spinach and sauté for a couple minutes.

In a separate pan, heat olive oil and add tomato paste and flour to make the sauce.

Add 2 teaspoons of garlic, 2 teaspoons of onion powder, 2 teaspoons of cumin, and 2 teaspoons of chili powder to the sauce mixture and whisk together for about a minute.

Gradually add chicken broth to the sauce, whisking continuously until well blended, and let it simmer for about 10 minutes, whisking to avoid lumps.

In a bowl, combine sautéed spinach, black beans, and half of the cheese mixture.

Add 1 teaspoon of salt, 1 teaspoon of paprika, 1 teaspoon of cumin, 1 teaspoon of garlic powder, and 1 teaspoon of chili powder to the spinach and bean mixture and stir.

Take a flour tortilla, add some of the bean and spinach mixture, and top with sauce before rolling it up seam-side down.

Repeat the process for all tortillas, making 10 enchiladas in total.

Pour the remaining sauce over the rolled enchiladas and sprinkle the rest of the cheese on top.

Preheat the oven to 375°F (190°C) and bake the enchiladas for about 20 minutes or until heated through and cheese is bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens