Veggie Black Bean Enchiladas | Recipe Cart | Recipe Cart

Name: Veggie Black Bean Enchiladas | Recipe Cart | Recipe Cart
Total time: 1 min
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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Hearty veggie black bean enchiladas with tender onions, bell peppers, and broccoli in a flavorful sauce, perfect for a cozy dinner.

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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