Straightforward Vegan Black Bean Spinach Enchiladas with Inexperienced Enchilada Sauce (Few Components)
Searching for a fast and satisfying plant-based dinner that received’t break the financial institution or your busy schedule? These Straightforward Vegan Black Bean Spinach Enchiladas are the reply. Made with only a handful of healthful elements, they’re wholesome, budget-friendly, and ideal for households. Filled with protein-rich black beans and nutrient-dense spinach, then baked in a comfy inexperienced enchilada sauce, this recipe is a weeknight win. Whether or not you’re a seasoned vegan or simply making an attempt to eat extra crops, these enchiladas are easy to make, scrumptious to eat, and assured to please a crowd.
Dwelling in California for greater than 30 years, I’ve at all times cherished basic Mexican delicacies, which is so available in my area of SoCal. It’s certainly one of my favourite conventional meals cultures, as there are such a lot of plant-based choices, together with fajitas, veggie tacos, and frijoles with rice. That’s why I flip to so many of those basic dishes in my own residence. And it’s additionally why I really like this tremendous simple, scrumptious, 100% plant-based (vegan) recipe for Black Bean Spinach Enchiladas with Inexperienced Enchilada Sauce. Calling upon the flavors of black beans, plant-based cheese, cilantro and spinach—all rolled up into complete grain tortillas—this wholesome enchiladas recipe is a simple meal to get on the desk very quickly.
With solely 8 elements you could find in just about any grocery store, this budget-friendly meal can be nutritious—full of fiber, protein, nutritional vitamins, minerals, and antioxidant compounds. Your complete household will love this meal! You can too learn to bake enchiladas the straightforward with this recipe. What to serve with enchiladas? This recipe is an ideal steadiness of complete grains and plant proteins. So, simply pair it with a crisp salad, corresponding to this Vegan Kale Cesar Salad, and also you’re set. You may make this recipe gluten-free through the use of gluten-free or corn tortillas. And take a look at utilizing do-it-yourself cashew cheese as a substitute of store-bought cheese.
Whereas I do adore conventional Mexican meals, I’m not a real professional of this delicacies, and I invite you to take a look at the work of my dietitian colleague Dalina Soto, MA, RD, LDN. As with all conventional diets, there may be a lot health and beauty inside the cultural foodways of Mexico, which coincides with California historical past as effectively. A number of the meals that develop abundantly in my bioregion are a part of these conventional foodways, together with citrus, rice, squash, beans, avocados, chia, leafy greens, grapes, peppers, and way more! This scrumptious basic recipe is budget-friendly, plus you will get it in your desk in about half-hour.
Description
These baked vegan black bean spinach enchiladas are wholesome, budget-friendly, and family-approved—with just some easy elements. Good weeknight meal!
- 1 (12-ounce) can or jar inexperienced enchilada sauce
- 6 massive (about 2 ounces every; 9-10 inches) complete grain tortillas (i.e., complete wheat, corn)
- 3 cups cooked or canned (about two 15-ounce cans) black beans, rinsed, drained
- 1 (14.5-ounce) can diced tomatoes, drained (or 2 medium tomatoes, chopped)
- 2 cups packed contemporary child spinach
- 3 inexperienced onions, chopped (plus extra for garnish, if desired)
- 1/3 cup contemporary cilantro, chopped (plus extra for garnish, if desired)
- 1 cup shredded plant-based cheese (or attempt cashew cheese)
- Preheat oven to 375 F.
- Spray backside of a massive baking dish (9 × 13 inch) with nonstick cooking spray. Pour ½ cup enchilada sauce within the backside of the dish.
- Assemble the enchiladas. Down the middle of every tortilla, prepare: 1/2 cup beans, 1/4 cup tomatoes, 1/3 cup spinach, 2 tablespoons inexperienced onions, and 1 tablespoon cilantro. Roll up burrito type, and place every enchilada, seam facet down within the baking dish.
- Cowl with the remaining enchilada sauce and clean over enchiladas with a spoon.
- Sprinkle with plant-based cheese (or cashew cheese). Bake uncovered for about 30-35 minutes within the middle of the oven, till golden brown on high.
- Garnish with extra inexperienced onions and cilantro, if desired. Serve instantly.
Notes
You may make this recipe gluten-free through the use of gluten-free or corn tortillas.
- Prep Time: quarter-hour
- Prepare dinner Time: 35 minutes
- Class: Entree
- Delicacies: Mexican, American
Vitamin
- Serving Dimension: (1 enchilada)
- Energy: 291
- Sugar: 4 g
- Sodium: 423 mg
- Fats: 7 g
- Saturated Fats: 1 g
- Carbohydrates: 44 g
- Fiber: 9 g
- Protein: 12 g
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