Veggie Black Bean Enchiladas | Recipe Cart
Hearty veggie black bean enchiladas with tender onions, bell peppers, and broccoli in a flavorful sauce, perfect for a cozy dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at getrecipecart.com.
Cooking tools:
- Oven
- Baking dish
- Skillet
- Baking sheet
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Colander
- Cutting board
- Chef's knife
- Cooking spray
- Spatula
- Serving platter
Ingredients
- 2 cups homemade enchilada sauce
- 2 tablespoons olive oil
- 1 cup chopped red onion (about 1 small red onion)
- 1 red bell pepper, chopped
- 1 bunch of broccoli or 1 small head of cauliflower (about 1 pound), florets removed and sliced into small, bite-sized pieces
- 1 teaspoon Frontier Co-op Ground Cumin
- 1/4 teaspoon Frontier Co-op Ground Cinnamon
- 5 to 6 ounces baby spinach (about 5 cups, packed)
- 1 can (15 ounces) black beans, drained and rinsed, or 1 1/2 cups cooked black beans
- 1 cup shredded Monterey Jack cheese, divided
- 1/2 teaspoon salt, to taste
- Freshly ground black pepper, to taste
- 8 whole wheat tortillas (about 8” in diameter)
- Handful of chopped cilantro, for garnishing
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