Why Embrace Meatless Monday with Enchiladas?

Participating in Meatless Monday is more than just a trend; it’s a commitment to a healthier lifestyle and a more sustainable planet. Choosing plant-based meals once a week can significantly reduce your environmental footprint, conserve resources, and often lead to a diet richer in fiber, vitamins, and minerals. Our Black Bean and Spinach Enchiladas exemplify how flavorful and satisfying vegetarian eating can be, offering a delightful alternative to traditional meat dishes without compromising on taste or texture. This recipe proves that opting for plant-based doesn’t mean sacrificing comfort or culinary pleasure.

The Unbeatable Appeal of Plant-Based Enchiladas

Enchiladas are a beloved comfort food, celebrated for their rich flavors and satisfying textures. By filling them with black beans and fresh spinach, we elevate this classic to new heights, making it a nutritional powerhouse. Black beans provide an excellent source of plant-based protein and fiber, promoting satiety and digestive health, while spinach infuses the dish with essential vitamins like K and A, along with powerful antioxidants. The combination creates a hearty, well-rounded meal that’s perfect for families, meal prepping, or simply enjoying a delicious weeknight dinner. It’s a dish that genuinely appeals to everyone, whether they’re seasoned vegetarians or simply looking to incorporate more plant-based options into their diet.

Crafting the Perfect Enchilada: A Step-by-Step Visual Guide

Creating these delicious enchiladas is an enjoyable process, and we’ve put together a visual guide to walk you through each step, ensuring your homemade meal turns out perfectly. From preparing the vibrant filling to assembling and baking, these images will provide clear guidance for an effortless cooking experience. Pay close attention to the ingredient preparation and assembly techniques to achieve that perfect balance of flavor and texture that makes these enchiladas so irresistible.

The Heart of the Meal: Our Black Bean and Spinach Enchiladas Recipe

Here’s the detailed recipe for our incredibly satisfying Black Bean and Spinach Enchiladas. This recipe is designed to be straightforward, ensuring you can create a restaurant-quality meal right in your own kitchen. Follow these steps to prepare a dish that’s rich in flavor, texture, and nutritional value, perfect for any occasion, especially when you’re seeking a hearty Meatless Monday option.

Black Bean and Spinach Enchiladas

Another one of those hearty, nutritious and delicious dinner recipes. And great for a meatless meal!

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Course:
Main Course

Prep Time:

25 minutes
minutes

Cook Time:

20 minutes
minutes

Total Time:

45 minutes
minutes

Servings:
10

Ingredients

Enchilada Sauce

• 2 T olive oil
• 1/2 cup diced onion (or sub for 1/2 tsp onion powder)
• 1 clove minced garlic (or sub for 1/4 tsp garlic powder)
• 1 6 oz can of tomato paste
• 1/4 cup flour
• 2 tsp cumin
• 1/4 tsp chili powder
• 3 cup veggie/chicken broth
• 1 tsp salt
• 8-10 tortillas

Enchiladas

• 6 oz (4 cups) fresh chopped spinach
• 1 T olive oil
• 15 oz can black beans, drained
• 15 oz can corn, drained
• 2 green onions, thinly sliced
• 1/3 cup cilantro, chopped
• 2 tsp cumin
• 3 cups shredded mozzarella or pepper jack cheese, divided

Instructions

Enchilada Sauce

• Sauté diced onion and minced garlic in olive oil over medium heat until they become soft and translucent, typically 3-5 minutes. Once fragrant, transfer them to a small bowl and set aside. This step builds the aromatic foundation for your sauce.
• In the same frying pan, add the tomato paste, flour, cumin, and chili powder. Stir vigorously to incorporate all ingredients. The mixture will be quite dry initially; feel free to add a splash of broth if needed to help combine the flour with the tomato paste. Continue stirring until the flour is fully mixed in and the paste darkens slightly, indicating it has cooked off its raw flavor. Then, gradually whisk in the veggie/chicken broth, ensuring no lumps form.
• Return the sautéed onion and garlic to the pan with the sauce. Bring the mixture to a gentle boil, then reduce the heat to a low simmer. Allow the sauce to cook for 5-10 minutes, stirring occasionally, until it has thickened to your desired consistency. It should be rich and capable of coating the back of a spoon. Season with salt to taste.

Enchiladas

• In a separate pan, heat 1 tablespoon of olive oil. Add the fresh chopped spinach and sauté for about 2 minutes, or until the spinach has completely wilted down and any excess moisture has evaporated. Remove from heat and set aside.
• In a large mixing bowl, combine the wilted spinach, 2 teaspoons of cumin, thinly sliced green onions, chopped cilantro, drained corn, drained black beans, and 2 cups of the shredded mozzarella or pepper jack cheese. Mix all ingredients thoroughly to create a well-distributed and flavorful filling.
• Preheat your oven to 375°F (190°C). Lightly spray a 9×13 inch baking dish with cooking spray to prevent sticking. Spread approximately 1 to 1 1/2 cups of the prepared enchilada sauce evenly across the bottom of the dish. This layer will keep your tortillas from sticking and add moisture.
• Take one tortilla at a time and generously spoon the black bean and spinach mixture down the center. Roll up each tortilla tightly and place it seam-side down in the prepared baking dish. Repeat this process with the remaining tortillas and filling, arranging them snugly in a single layer. Once all enchiladas are in the dish, pour the remaining enchilada sauce over them, ensuring they are well covered. Finally, sprinkle the last cup of shredded cheese over the top.
• Bake the enchiladas uncovered in the preheated oven for 20 minutes, or until the cheese is melted, bubbly, and slightly golden, and the sauce is heated through. For a deeper golden crust, you can briefly broil for the last minute or two, watching carefully to prevent burning.

Deep Dive into the Ingredients

Understanding the role of each ingredient in our Black Bean and Spinach Enchiladas helps appreciate the depth of flavor and nutritional benefits. We’ve meticulously selected components that not only taste fantastic but also contribute to a wholesome meal.

The Flavorful Enchilada Sauce

A great enchilada begins with a stellar sauce, and ours is no exception. We start with rich **olive oil** as our base, which is heart-healthy and provides a smooth texture. **Diced onion** and **minced garlic** are sautéed until fragrant, building a robust aromatic foundation. These simple ingredients are crucial for adding depth and savory notes. The use of **tomato paste** provides a concentrated tomato flavor, giving the sauce its characteristic richness and a beautiful reddish hue. **Flour** acts as a thickener, creating a velvety texture that coats the tortillas perfectly. For spices, **cumin** offers a warm, earthy essence, while a touch of **chili powder** adds a gentle, smoky kick without overwhelming the palate. Finally, **veggie or chicken broth** thins the sauce to the ideal consistency and brings all the flavors together, complemented by a pinch of **salt** to enhance every note. This homemade sauce is infinitely superior to store-bought versions, offering unparalleled freshness and control over ingredients.

The Robust Enchilada Filling

The filling is where these enchiladas truly shine as a meatless marvel. **Fresh chopped spinach** forms the green heart of the filling, wilting down to a tender, nutrient-dense base. Spinach is rich in iron, vitamins K and A, and antioxidants, contributing significantly to the meal’s health benefits. **Black beans**, a staple in plant-based cuisine, provide abundant protein and dietary fiber, making the enchiladas incredibly filling and satisfying. They also lend a creamy texture and earthy flavor. Sweetness and a pop of color come from **canned corn**, which also adds another layer of texture. **Green onions** and **fresh cilantro** introduce a vibrant, herbaceous freshness that cuts through the richness, balancing the overall flavor profile. Another dose of **cumin** in the filling harmonizes with the sauce’s spices, ensuring a cohesive taste. Lastly, **shredded mozzarella or pepper jack cheese** melts beautifully, providing a gooey, comforting element and adding savory richness that binds the filling together and creates that classic enchilada indulgence. You can adjust the cheese type based on your preference for mildness or a spicy kick.

Mastering the Art of Enchilada Assembly

Assembling enchiladas can feel like an art form, but with a few simple techniques, you’ll be rolling perfect, flavorful bundles in no time. Precision in preparation ensures every bite is balanced and delicious.

Crafting Your Sauce

The foundation of great enchiladas is the sauce. When preparing, ensure your **onions and garlic** are perfectly softened and aromatic before adding the tomato paste and flour. This step is crucial for developing deep flavor. When incorporating the flour, stir it well into the tomato paste and spices to create a roux-like base, which prevents a raw flour taste. Gradually add the **broth**, whisking continuously to avoid lumps and achieve a silky-smooth sauce. Simmering allows the flavors to meld and the sauce to thicken to a luxurious consistency that adheres beautifully to the tortillas.

Preparing the Filling

For the filling, always use **fresh spinach** and sauté it just until wilted. Overcooking will make it mushy and diminish its vibrant color. Once wilted, allow it to cool slightly before mixing with the other ingredients. Ensure **black beans and corn** are thoroughly drained to prevent a watery filling that could make your enchiladas soggy. The combination of **green onions, cilantro, and cumin** creates a fresh, zesty, and earthy profile that complements the rich beans and spinach. Don’t forget to reserve some cheese for the top layer, as this creates a wonderful bubbly, golden crust.

Rolling and Baking to Perfection

The assembly process is key to aesthetically pleasing and uniformly cooked enchiladas. Begin by spreading a thin layer of sauce in your baking dish; this prevents sticking and adds moisture from the bottom up. For the tortillas, whether you prefer corn or flour, ensure they are pliable enough to roll without cracking. You can briefly warm them in a dry pan or microwave for a few seconds if they are stiff. Generously spoon the filling down the center of each tortilla, but don’t overfill, as this makes rolling difficult. Roll them snugly and place them seam-side down in the baking dish to keep them from unraveling. Cover completely with the remaining **enchilada sauce** and a final, generous sprinkle of **cheese**. Baking at 375°F for 20 minutes is typically sufficient to heat everything through, melt the cheese, and allow the flavors to deepen. Keep an eye on them in the last few minutes to prevent over-browning.

Tips for Enchilada Excellence & Customization

While our recipe offers a perfectly balanced and delicious meal, a few tips and customization ideas can elevate your Black Bean and Spinach Enchiladas even further, tailoring them to your taste and dietary preferences.

Make it Your Own

• Vegetable Power-Up: Feel free to add other vegetables to the filling such as finely diced bell peppers, zucchini, or even roasted sweet potato for added sweetness and texture.
• Spice it Up: For those who love a bit of heat, consider adding a pinch of cayenne pepper to the sauce or finely chopped jalapeños to the filling. A dash of hot sauce on top also works wonders!
• Cheese Variations: Don’t limit yourself to mozzarella or pepper jack. Cotija cheese for a salty crumble, sharp cheddar for a stronger flavor, or a blend of Mexican cheeses can all be fantastic. For a dairy-free option, use your favorite vegan shredded cheese.
• Serve with Style: These enchiladas are excellent on their own, but truly shine with fresh toppings. Think sliced avocado or guacamole, a dollop of sour cream or Greek yogurt, extra chopped cilantro, a squeeze of fresh lime juice, or your favorite salsa.

Meal Prep & Storage

• Assemble Ahead: You can assemble the entire dish up to 24 hours in advance. Cover tightly with foil and refrigerate. When ready to bake, add an extra 10-15 minutes to the baking time since it will be chilled.
• Freezing Instructions: Enchiladas freeze beautifully! Assemble the enchiladas in a freezer-safe baking dish, cover tightly with plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, or bake from frozen (this will significantly increase baking time, possibly up to an hour or more, covered with foil for the first half of the baking).
• Reheating Leftovers: Individual servings can be reheated in the microwave, or a larger portion can be warmed in the oven at 300°F (150°C) until heated through, covered with foil to prevent drying out.