Vegetarian Black Bean Enchiladas
Vegetarian Black Bean Enchiladas with homemade enchilada sauce are a healthy, filling dinner. Double the recipe to stash some of these in the freezer and you have an easy, homemade meal for mid-week.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Cuisine: American, Mexican
Servings: 2 servings
- 1 qty Enchilada Sauce you can use a bought jar of prepared enchilada sauce if preferred
- 2 cans black beans drained and rinsed
- 1 medium onion diced
- 10 grams garlic butter Lurpak
- 1 tablespoon olive oil
- 2 small birdseye chilis can be omitted if you don't like spicy
- 1 handful coriander leaves picked, minced
- 2 or 3 corn tortillas
- 200 grams spinach frozen, thawed
To Serve
- dollop Guacamole
- dollop soured cream
Make Black beans
Make the enchilada sauce.
In a medium non-stick fry pan, melt garlic butter and olive oil. Add onions and cook until translucent and sweet. Add the chili (if using).
Tip in 1 can of drained black beans and mash them up with the onions and chili. Stir in the thawed, drained and squeezed spinach.
Add the other can of black beans whole along with the coriander. Set aside to let cool.
Prepare Enchiladas
Lay out 1 tortilla and fill with the black bean mixture. Roll up the tortilla and put in a 8x8 baking dish that has been prepared with non-stick cooking spray.
Repeat for remaining enchiladas.
Cover the rolled enchiladas with the prepared enchilada sauce.
At this point, you can freeze or refrigerate the enchiladas until needed.
Bake & Serve
Bake at 180 C uncovered for 30 minutes to heat through and get them brown and a bit crunchy on the ends.
Serve on a large plate topped with fresh coriander, guacamole and sour cream.