Dwelling in California for greater than 30 years, I’ve all the time cherished 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 really 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 complete grain tortillas—this wholesome enchiladas recipe is a simple meal to get on the desk very quickly.
With solely 8 components yow will discover in just about any grocery store, this budget-friendly meal can be nutritious—full of fiber, protein, nutritional vitamins, minerals, and antioxidant compounds. Your complete 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 complete grains and plant proteins. So, simply pair it with a crisp salad, resembling this Vegan Kale Cesar Salad, and also you’re set. You may make this recipe gluten-free through the use of gluten-free or corn tortillas. And check out utilizing do-it-yourself 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 inside the cultural foodways of Mexico, which coincides with California historical past as properly. A number of 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 basic recipe is budget-friendly, plus you will get it in your desk in about half-hour.
Description
Calling upon the flavors of black beans, cilantro and spinach, this vegan recipe for Black Bean Spinach Enchiladas with Inexperienced Enchilada Sauce is a basic straightforward dinner you will get in your desk in about half-hour.
- 1 (10-ounce) can or jar inexperienced enchilada sauce
- 6 giant (about 2 ounces every) complete grain tortillas (i.e., complete 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 attempt cashew cheese)
- Preheat oven to 375 F.
- Pour ½ cup enchilada sauce within the backside of a giant baking dish (9 × 13 inch).
- Assemble the enchiladas. Down the middle of every tortilla, organize: 1/2 cup beans, 1/4 cup tomatoes, 1/3 cup spinach, 2 tablespoons inexperienced onions, and 1 tablespoon cilantro. Roll up burrito model, 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 35 minutes, till golden brown.
- Garnish with extra inexperienced onions and cilantro, if desired. Serve instantly.
Notes
You may 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
Key phrases: vegan enchilada, enchilada recipe, inexperienced enchilada sauce
For different straightforward plant-based important dishes, attempt the next:
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