Simple Vegan Black Bean Spinach Enchiladas with Inexperienced Enchilada Sauce (Few Elements)
Searching for a fast and satisfying plant-based dinner that received’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 elements, they’re wholesome, budget-friendly, and excellent for households. Full of 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 attempting to eat extra crops, these enchiladas are easy to make, scrumptious to eat, and assured to please a crowd.
Residing in California for greater than 30 years, I’ve at all times beloved basic Mexican delicacies, which is so available in my area of SoCal. It’s considered one 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 elements you could find 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 complete household will love this meal! It’s also possible to discover ways to bake enchiladas the simple 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 take a look at utilizing home made cashew cheese as an alternative of store-bought cheese.
Whereas I do adore conventional Mexican meals, I’m not a real professional 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 few 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 rather more! This scrumptious basic recipe is budget-friendly, plus you will 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 elements. Excellent weeknight meal!
- 1 (12-ounce) can or jar inexperienced enchilada sauce
- 6 giant (about 2 ounces every; 9-10 inches) 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 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 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, organize: 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 further 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
Diet
- Serving Measurement: (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 Foremost Dishes
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