These easy-to-make enchiladas are filled with beans, spinach and cheese for a plant-forward take on a Mexican classic. Serve them with rice on the side.
| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 35 min |
| Yield: | 6 servings (2 enchiladas each) |
Ingredients
- 2 tablespoons vegetable oil
- 1/2 small onion, diced
- 2 cloves garlic, chopped
- 2 teaspoons ancho chile powder
- 1 teaspoon ground cumin
- Large pinch cayenne pepper
- One 15-ounce can tomato puree
- Kosher salt
- One 10-ounce package frozen chopped spinach, thawed
- One 15-ounce can pinto beans, strained and rinsed
- 4 ounces shredded Cheddar (about 1 1/2 cups)
- 4 ounces shredded pepper Jack cheese (about 1 1/2 cups)
- 1/2 cup sour cream
- 3 scallions, sliced
- Kosher salt
- Twelve 6-inch corn or flour tortillas
- Juice of 1/2 a lime
Instructions
- Preheat the oven to 350 degrees F.
- For the sauce: Heat the oil in a large skillet over medium heat. Add the onions, and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic, chile powder, cumin and cayenne, and continue to cook, stirring, until the spices are toasted, about 1 minute. Add 2 cups water, the tomato puree and 1/2 teaspoon salt, and bring to a simmer. Continue cooking until the sauce reduces and thickens slightly (it should be looser and thinner than marinara sauce), 15 to 20 minutes. Set aside to cool slightly.
- For the filling: Squeeze all the excess moisture out of the spinach. Put it into a large bowl with the pinto beans, and squeeze with your hands to combine and smash up the beans a little. Add half of both the Cheddar and the pepper Jack, half of both the sour cream and the scallions and 1 1/4 teaspoons salt, and stir to combine.
- Spread about 1/2 cup of the tomato sauce in the bottom of a 9-by-13-inch baking dish. Lay the tortillas out on a work surface, and spread 1 side of each with about 1 teaspoon of tomato sauce. Put about 1/4 cup of the filling across the middle of each tortilla. Roll each up, then shingle them in 2 even rows in the baking dish. Pour the remaining sauce over the top of the rolled tortillas, and sprinkle with the remaining cheeses. Cover the baking dish loosely with foil, and bake until the cheeses are melted and the filling is hot, about 30 minutes. Uncover, and continue baking to heat completely through, about 10 minutes more.
- For the topping: Whisk together the remaining sour cream, the lime juice and a pinch of salt in a small bowl. Drizzle the mixture over the baked enchiladas, and sprinkle with the remaining scallions.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 551 |
| Total Fat | 30 g |
| Saturated Fat | 14 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 10 g |
| Sugar | 6 g |
| Protein | 26 g |
| Cholesterol | 69 mg |
| Sodium | 797 mg |
Reviews
These were really delicious! I had to make a few tweaks based on ingredients I had. I used fresh spinach instead of frozen and I used tomato sauce instead of tomato puree. Since I used the tomato sauce instead of the puree, I added a TBSP of tomato paste to thicken the sauce. I used flour tortillas and followed the rest of the recipe as directed. YUMMY! Oh, my pinch of cayenne was tiny because I am a wimp! Good flavor and I will for sure make again.
This is delicious. I did use fresh spinach which I sauteed and squeezed out as much liquid as I could. Also, I added a can of green chilies to the filling and served it with avocado slices on top. Will definitely be making this again and again.
I made this for the first time last night keeping very close to the recipe as possible. All I can say is wow. Very tasty and satisfying. This will go in permanent rotation in my house. I did add a tablespoon more cumin to the sauce as it was just a little bland. Other than that, perfect family recipe.
If I could give it 10 stars my family would. The aoli just made it gourmet than just enchiladas.
I don’t know why I haven’t reviewed this recipe until now. I’ve probably made it half a dozen times. I love it. Here’s how I adjust the recipe:
* I use fresh spinach instead of frozen
* I use black beans instead of pinto
* tomato purée is easily made by mixing equal amounts tomato paste and water
* sometimes I add extra veg, like a chopped bell pepper
* If I have it, I’ll add a chopped jalapeño
* this last time, I had far less sour cream than I thought, so I sub’d plain yogurt.
* I use fresh spinach instead of frozen
* I use black beans instead of pinto
* tomato purée is easily made by mixing equal amounts tomato paste and water
* sometimes I add extra veg, like a chopped bell pepper
* If I have it, I’ll add a chopped jalapeño
* this last time, I had far less sour cream than I thought, so I sub’d plain yogurt.
I’m not sure where the one stars came from; maybe under seasoned? I added seasoning to taste, not recipe. I also garnished with cilantro and avocado. Cooking in sauce always makes the tortillas soft, but who cares!? Delicious. Next time I make it I do want to make the filling a little more substantial. I’ll probably just double the beans.
Horrible! No where close to being Enchiladas. No flavor, the tortillas turned to mush. I had to trash my plate.
Taste great, added corn and 1 jalapeño and half a bell pepper, may add mushrooms next time
Very easy to make. I lightly cook onions, fresh spinach, mushrooms, and peppers in skillet, then add to black beans for my vegetarian filling. Family always loves it!
These are amazingly good. I especially like that you make your own sauce, which is simple and excellent, and far superior to store-bought.