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!
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.
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.
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.
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).
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.
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!