Black Bean and Spinach Enchiladas

By December 14, 2015Mains, Recipes
spinach and black bean enchiladas

Do you love Mexican food but have a hard time finding healthy options to satisfy your fiesta cravings? Get the recipe for these delicious black bean and spinach enchiladas that can be made with or without chicken for a Meatless (Mexican) Monday meal!

black bean and spinach enchiladas

To say my husband and I love Mexican food would be an understatement. Give this girl a huge bowl of guacamole and a quesadilla and I’m a happy camper. While we do enjoy the occasional Mexican night out at a local restaurant, I usually try to bring the fiesta to our own kitchen to give our favorite Mexican dishes a healthy makeover.

One of my favorite items on the menu are enchiladas. Smothered in sauce and cheese, they are always moist and delicious. Aside from the standard taco, enchiladas were one of the first Mexican-themed dishes I made my husband and we’ve been enjoying them ever since!

While we do have a mutual love for Mexican flavors, my husband and I disagree on how we best like these enchiladas. My husband prefers them with shredded chicken and I like them without it to get even more veggie goodness in every bite.

black bean and spinach enchiladas

Because I’ve been cooking up a (veggie) storm preparing the over 40+ plant-based recipes for Healthy Living Jumpstart 2016 these past few weeks, I decided to let my husband’s taste preference win this time around and I added shredded rotisserie chicken that I picked up at the grocery store. But have no fear! You can easily omit this to make it Meatless Monday compliant and satisfy your inner veggie goddess.

Either way you choose to make these creamy, delicious, nutrient-packed enchiladas, you will be begging for more. I’m even thinking about eating the leftovers for dinner (I’ve already had them for lunch!) because yes, they are that good. Are you drooling yet? Because I am.

Looking for a healthy recipe for Mexican (Meatless) Monday? Get the recipe for these easy to make Spinach and Black Bean Enchiladas (chicken is optional) by clicking through! #recipe #healthy

These spinach and black bean enchiladas can be made in under 30 minutes, making this recipe a go-to for weeknight dinners!

Let’s get cooking: Spinach and Black Bean Enchiladas

Step 1: Make the sauce.

In a medium saucepan, heat the olive oil over medium heat and sauté garlic until fragrant. Add 1 Tablespoon flour and whisk continuously for 1 minute. Add your vegetable stock and whisk to combine, while letting the sauce simmer as it begins to thicken. At this time, add your cumin, salt and pepper.

FitLiving cooking tip: You can test the thickness of your sauce by placing a wooden spoon in the sauce and swiping down the middle. If the sauce runs back together, it’s not ready. If there’s still a visible line, then you are good to go.

salsa verde enchilada sauce

Once the sauce is thick, take the saucepan off of the heat and add the Greek yogurt, salsa Verde and chopped cilantro. Set aside and resist eating it like a soup.

Step 2: Make the enchilada filling.

Sauté spinach until just wilted in a little bit of olive oil. Combine in a mixing bowl with black beans, corn, chopped cilantro, green onions, cumin, shredded cheese and chicken (if using).

spinach and black bean enchiladas

Step 3: Assemble.

In a greased baking dish, spread a thin layer of sauce on the bottom. Spoon about ½ cup of filling in one corn tortilla and place in the baking dish, seam side down. Repeat until all of the filling is used up. This should make about 12 total, depending on your tortilla size.

spinach and black bean enchiladas

Top with remaining enchilada sauce and sprinkle with a little bit more shredded cheese. Bake at 375 degrees for about 20 minutes, or until cheese is bubbly and the edges are crispy and golden brown. Let cool for 10 minutes before serving and enjoy!

Yields 6

Black Bean and Spinach Enchiladas

10 minPrep Time

20 minCook Time

30 minTotal Time

Save RecipeSave Recipe

Ingredients

  • For the sauce:
  • 1 Tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 Tablespoon flour
  • 1 cup vegetable stock or broth
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 cup salsa verde
  • 1/2 cup Greek yogurt, optional (recommended for creaminess!)
  • 1/4 cup cilantro, chopped
  • For the enchiladas:
  • 1 Tablespoon olive oil
  • 15 oz. can black beans, drained and rinsed
  • 1 1/2 cup corn (canned or frozen)
  • 8 oz. fresh spinach (you could also buy frozen spinach and thaw, skipping the saute step)
  • 6 green onions, chopped
  • 1/3 cup cilantro, chopped
  • 1 Tablespoon cumin
  • 1 1/2 cup shredded 3 cheese blend, divided (optional)
  • 8-10 large corn or whole-wheat tortillas

Instructions

  1. Preheat oven to 375 degrees.
  2. To make the sauce, heat olive oil over medium heat in a small saucepan. Add garlic and stir until fragrant, about 30 seconds. Add flour and whisk for 1 minute. Add vegetable stock and whisk until well combined and the mixture begins to simmer and thicken up. Add cumin, salt and pepper. Take the saucepan off of the heat and stir in salsa verde, Greek yogurt and cilantro.
  3. To make the enchiladas, heat a skillet over medium heat. Add olive oil and spinach, tossing until the spinach is just wilted.
  4. In a mixing bowl, add black beans, corn, sauteed spinach, green onion, cilantro and cumin; stir to combine. Add 1/2 cup cheese, mixing until well incorporated.
  5. In the bottom of a greased casserole dish, ladle 1 cup of enchilada sauce in the bottom. Roll about 1/2 cup of enchilada filling in a tortilla and place in the casserole dish. Repeat until all of the filling has been used. Make sure the enchiladas are packed tightly to prevent them from falling apart when baked. Top with remaining enchilada sauce and 1 cup of cheese.
  6. Bake for 20 minutes until the cheese is bubbly and slightly golden brown. Remove from the oven and let cool for 10 minutes.
  7. Garnish with leftover cilantro and enjoy!

Notes

You can add 2 cups of shredded chicken to the enchilada filling to please the meat lovers in your family! Or, get creative and make 1/2 and 1/2 by adding 1 cup of shredded chicken to half of the filling. For a vegan version, simply omit the greek yogurt and cheese. If you don't want to make the sauce, no problem! You can double up on the salsa verde and use this as your sauce.

7.6.2
25
http://fitlivingeats.com/black-bean-and-spinach-enchiladas/

Looking for even more healthy, delicious recipes?

The re{Fresh} 21-Day Meal Plan & Guide is designed to give you a healthy makeover from the inside out and includes three weeks worth of meal plans, easy recipes, grocery shopping lists, prep plans, and so much more! Click here for more info and to get started.

This week, I’m linking up with The Fit Foodie Mama and Running on Happy for Meatless Monday and Tina Muir and Confessions of a Mother Runner for Meatless Monday.

What is your favorite Mexican-inspired dish?

Join the discussion 116 Comments