Black Bean & Spinach Enchiladas - Gluten Free Recipe

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 your oven to 350°F and spray your baking pan with baking spray.

In a colander over the sink, place the spinach and squeeze the liquid from it, then transfer the spinach to a bowl and set aside.

Rinse the colander, then rinse and drain the black beans over the sink in that colander.

Add the chopped onion and avocado oil to a large saucepan and sauté over medium heat until the onion is clear.

Add the garlic to the saucepan and sauté for another 30 seconds.

Add salt and other seasonings to the saucepan.

Add the black beans to the saucepan and mash them slightly.

Add the spinach and one cup of tomato puree to the saucepan, reserving the remainder for topping the enchiladas later.

In a small saucepan, warm the other full 28-ounce can of tomato puree.

Dip each corn tortilla in the warm tomato puree and stack them on a plate.

Remove the bean mixture from heat and spoon it on top of each tortilla, then sprinkle with cheese.

Roll up each tortilla and place them in the sprayed baking pan.

Spoon the reserved tomato puree over the enchiladas and sprinkle with the remaining cheese.

Bake uncovered for 20 to 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens