Simple Vegan Black Bean Spinach Enchiladas with Inexperienced Enchilada Sauce (Few Elements)
On the lookout for a fast and satisfying plant-based dinner that gained’t break the financial institution or your busy schedule? These Simple Vegan Black Bean Spinach Enchiladas are the reply. Made with only a handful of healthful components, they’re wholesome, budget-friendly, and excellent 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 vegetation, 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 liked basic 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 basic dishes in my own residence. And it’s additionally why I 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 entire grain tortillas—this wholesome enchiladas recipe is a simple meal to get on the desk very quickly.
With solely 8 components you will discover in just about any grocery store, this budget-friendly meal can also be nutritious—filled with fiber, protein, nutritional vitamins, minerals, and antioxidant compounds. Your entire household will love this meal! You may as well discover ways to bake enchiladas the straightforward with this recipe. What to serve with enchiladas? This recipe is an ideal steadiness of entire grains and plant proteins. So, simply pair it with a crisp salad, comparable to this Vegan Kale Cesar Salad, and also you’re set. You can also make this recipe gluten-free by utilizing gluten-free or corn tortillas. And check out utilizing selfmade cashew cheese as a substitute of store-bought cheese.
Whereas I do adore conventional Mexican meals, I’m not a real skilled 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 far more! This scrumptious basic recipe is budget-friendly, plus you may 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 components. Good weeknight meal!
- 1 (12-ounce) can or jar inexperienced enchilada sauce
- 6 giant (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 recent child spinach
- 3 inexperienced onions, chopped (plus extra for garnish, if desired)
- 1/3 cup recent cilantro, chopped (plus extra for garnish, if desired)
- 1 cup shredded plant-based cheese (or strive cashew cheese)
- Preheat oven to 375 F.
- Spray backside of a giant 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 aspect 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 heart of the oven, till golden brown on prime.
- Garnish with extra inexperienced onions and cilantro, if desired. Serve instantly.
Notes
You can also make this recipe gluten-free by utilizing gluten-free or corn tortillas.
- Prep Time: quarter-hour
- Cook 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
High 10 Plant-Based mostly Fundamental Dishes
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