Veggie Black Bean Enchiladas

Name: Veggie Black Bean Enchiladas
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 2 cups homemade enchilada sauce; 2 tablespoons olive oil; 1 cup chopped red onion (about 1 small red onion); 1 red bell pepper, chopped; 1 bunch of broccoli or 1 small head of cauliflower (about 1 pound), florets removed and sliced into small, bite-sized pieces; 1 teaspoon ground cumin; ¼ teaspoon ground cinnamon; 5 to 6 ounces baby spinach (about 5 cups, packed); 1 can (15 ounces) black beans, drained and rinsed, or 1 ½ cups cooked black beans; 1 cup shredded Monterey Jack cheese, divided; ½ teaspoon fine salt, to taste; Freshly ground black pepper, to taste; 8 whole wheat tortillas (about 8 inches in diameter); Handful of chopped cilantro, for garnishing; 2 cups homemade enchilada sauce; 2 tablespoons olive oil; 1 cup chopped red onion (about 1 small red onion); 1 red bell pepper, chopped; 1 bunch of broccoli or 1 small head of cauliflower (about 1 pound), florets removed and sliced into small, bite-sized pieces; 1 teaspoon ground cumin; ¼ teaspoon ground cinnamon; 5 to 6 ounces baby spinach (about 5 cups, packed); 1 can (15 ounces) black beans, drained and rinsed, or 1 ½ cups cooked black beans; 1 cup shredded Monterey Jack cheese, divided; ½ teaspoon fine salt, to taste; Freshly ground black pepper, to taste; 8 whole wheat tortillas (about 8 inches in diameter); Handful of chopped cilantro, for garnishing

Prep 15m

Cook 45m

Total 1h

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Ingredients

(Servings: 4)

2 cups homemade enchilada sauce

2 tablespoons olive oil

1 cup chopped red onion (about 1 small red onion)

1 red bell pepper, chopped

1 bunch of broccoli or 1 small head of cauliflower (about 1 pound), florets removed and sliced into small, bite-sized pieces

1 teaspoon ground cumin

¼ teaspoon ground cinnamon

5 to 6 ounces baby spinach (about 5 cups, packed)

1 can (15 ounces) black beans, drained and rinsed, or 1 ½ cups cooked black beans

1 cup shredded Monterey Jack cheese, divided

½ teaspoon fine salt, to taste

Freshly ground black pepper, to taste

8 whole wheat tortillas (about 8 inches in diameter)

Handful of chopped cilantro, for garnishing

2 cups homemade enchilada sauce

2 tablespoons olive oil

1 cup chopped red onion (about 1 small red onion)

1 red bell pepper, chopped

1 bunch of broccoli or 1 small head of cauliflower (about 1 pound), florets removed and sliced into small, bite-sized pieces

1 teaspoon ground cumin

¼ teaspoon ground cinnamon

5 to 6 ounces baby spinach (about 5 cups, packed)

1 can (15 ounces) black beans, drained and rinsed, or 1 ½ cups cooked black beans

1 cup shredded Monterey Jack cheese, divided

½ teaspoon fine salt, to taste

Freshly ground black pepper, to taste

8 whole wheat tortillas (about 8 inches in diameter)

Handful of chopped cilantro, for garnishing

Nutrition Facts

Calories

1,473kcal

73%
Fat

67g

103%
Saturated Fat

24g

120%
Carbohydrates

161g

53%
Fiber

35g

140%
Sugar

12g

24%
Protein

49g

98%
Cholesterol

34mg

11%
Sodium

2,069mg

86%

Percent Daily Values are based on a 2,000 calorie diet.

Veggie Black Bean Enchiladas

Ingredients

Steps

Nutrition Facts

Comments

Veggie Black Bean Enchiladas

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts