Dwelling in California for greater than 30 years, I’ve at all times beloved 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 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 entire grain tortillas—this wholesome enchiladas recipe is a straightforward meal to get on the desk very quickly.
With solely 8 substances you’ll find in just about any grocery store, this budget-friendly meal can also be nutritious—full of fiber, protein, nutritional vitamins, minerals, and antioxidant compounds. Your entire household will love this meal! You too can 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, similar to this Vegan Kale Cesar Salad, and also you’re set. You may make this recipe gluten-free by utilizing 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 may be a lot health and beauty inside the cultural foodways of Mexico, which coincides with California historical past as nicely. 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
Calling upon the flavors of black beans, cilantro and spinach, this vegan recipe for Black Bean Spinach Enchiladas with Inexperienced Enchilada Sauce is a traditional 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) 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 further for garnish, if desired)
- 1/3 cup contemporary cilantro, chopped (plus further 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, 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 facet 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 35 minutes, till golden brown.
- Garnish with further inexperienced onions and cilantro, if desired. Serve instantly.
Notes
You may 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
Key phrases: vegan enchilada, enchilada recipe, inexperienced enchilada sauce
For different straightforward plant-based essential dishes, attempt the next:
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