Straightforward Vegan Black Bean Spinach Enchiladas with Inexperienced Enchilada Sauce (Few Substances)
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 excellent for households. Filled with protein-rich black beans and nutrient-dense spinach, then baked in a comfortable 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 vegetation, these enchiladas are easy to make, scrumptious to eat, and assured to please a crowd.
Residing in California for greater than 30 years, I’ve all the time cherished traditional Mexican delicacies, which is so available in my area of SoCal. It’s one in every 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 traditional dishes in my own residence. And it’s additionally why I like this tremendous straightforward, 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 entire grain tortillas—this wholesome enchiladas recipe is a simple meal to get on the desk very quickly.
With solely 8 elements yow will discover in just about any grocery store, this budget-friendly meal can be nutritious—filled with fiber, protein, nutritional vitamins, minerals, and antioxidant compounds. Your entire household will love this meal! It’s also possible to learn to bake enchiladas the straightforward with this recipe. What to serve with enchiladas? This recipe is an ideal stability of entire grains and plant proteins. So, simply pair it with a crisp salad, reminiscent of this Vegan Kale Cesar Salad, and also you’re set. You can also make this recipe gluten-free through the use of gluten-free or corn tortillas. And check out utilizing selfmade cashew cheese as an alternative of store-bought cheese.
Whereas I do adore conventional Mexican meals, I’m not a real knowledgeable 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’s a lot health and beauty throughout the cultural foodways of Mexico, which coincides with California historical past as effectively. Among 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 traditional 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 only a few easy elements. Good weeknight meal!
- 1 (12-ounce) can or jar inexperienced enchilada sauce
- 6 massive (about 2 ounces every; 9-10 inches) entire grain tortillas (i.e., entire 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 fashion, and place every enchilada, seam aspect down within the baking dish.
- Cowl with the remaining enchilada sauce and easy over enchiladas with a spoon.
- Sprinkle with plant-based cheese (or cashew cheese). Bake uncovered for about 30-35 minutes within the heart of the oven, till golden brown on high.
- Garnish with extra inexperienced onions and cilantro, if desired. Serve instantly.
Notes
You can also make this recipe gluten-free through the use of gluten-free or corn tortillas.
- Prep Time: quarter-hour
- Cook dinner Time: 35 minutes
- Class: Entree
- Delicacies: Mexican, American
Diet
- 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
High 10 Plant-Based mostly Predominant Dishes
Uncover extra wholesome dinner recipes!
As an Amazon Influencer, I earn from qualifying purchases. For extra details about affiliate hyperlinks, click on right here.
Extra Instruments for Consuming and Residing the Goodness