I love pretty much any meal that involves tortillas. I have had my fair share of messy and delicious enchiladas and love them. However, I am motivated to have my family eat more veggies. I have been making these Veggie Enchiladas for quite some time and adapted my recipe from Martha Stewart. I found a great recipe for Enchilada Sauce from Cookie and Kate (See Below) and it may seem tedious, however, it is super easy to make and to me tastes SO much better than canned! We are really trying to eat less processed ingredients!
My kids don’t even notice the spinach and gobble these down! With the beans, it is super filling and honestly you won’t even miss the meat. However, if you have to have meat then add whatever suits you! If you end up having extra filling you didn’t use, try heating it up the next morning with a fried egg on top! WHOAH! So yummy. Don’t hesitate to be creative and add in whatever ingredients you love! These are freezable so I will double the recipe and put one pan in the freezer.
-1 can Low Sodium Black Beans rinsed and drained (I use Goya)
– 1 can Low Sodium Pinto Beans rinsed and drained (I use Goya)
-1 bunch of Cilantro chopped
-2 to 3 cups of Fresh Spinach chopped *See Notes
-1 jalapeño diced (seeds and ribs removed) *optional
-2 cups Shredded/Crumbled Mexican Cheese (Mexican mix, Monterrey Jack, Cotija, Queso Fresco)
-1 Tb Mexican Chili Powder or regular Chile Powder
-2 tsp ground Cumin
-2 tsp of Mexican Oregano (or regular)
-16 Corn Tortillas (White or Yellow) or Good Flour tortillas
For Sauce:-Homemade Enchilada Sauce or 28 oz Canned Enchilada Sauce (*See Notes)
Homemade Sauce (from Cookie and Kate Blog):
-3TB of Olive Oil
-3TB of flour
-1TB of Chili Powder
-1 tsp of Ground Cumin
-1/2 tsp Garlic Powder
-1/4 tsp Dried Oregano
-1/4 tsp salt (to taste)
-Pinch of cinnamon (optional, but recommended)
-2 TB tomato paste
-2 Cups Vegetable Broth
-1 tsp Apple Cider Vinegar or Distilled Vinegar
-Fresh Ground black pepper, to taste
Avocado, Cilantro, Sour Cream, Salsa
- Make homemade Enchilada Sauce
- Turn on the oven and preheat to 350°
- Lightly Oil/Spray a 13×9 Casserole Dish or 2 8×8 baking dishes. You can also ladle a small amount of Enchilada Sauce on the bottom of the dish and spread it out.
- For the filling, in a large bowl add both cans of drained/rinsed bean, spinach, cilantro, jalapeño (if using), crumbled/shredded cheese, Chile Powder, Cumin, Oregano, Salt/Pepper (to taste). Taste the filling to add any necessary spices/ingredients
- Stir and mix together until incorporated
- If using corn tortillas, put them on a microwavable plate. Put a damp paper towel over them and microwave (about 20-30 sec) until warm. This will prevent cracking when filling and rolling. No need to do this with flour.
- Take 1-2 spoonfuls of filling, place in the middle of the tortilla, and roll tightly. Put in casserole dish making sure to keep the enchiladas tight together. Finish filling the rest of the tortillas.
- Pour and spread the Enchilada Sauce over the enchiladas until covered. Top with Mexican cheese.
- Bake, uncovered, until bubbly and hot (about 15-20 minutes).
- Garnish with your favorite toppings
- Even though it seems like extra work, it is worth making the sauce. I think it tastes much better, but if you are in a pinch or just don’t feel like it, canned will work.
- These Enchiladas are freezable so you could double the recipe. Prep the Enchiladas up to step 8, cover with foil or freezer wrap, and put in the freezer!
- You can use frozen spinach, however, you will need to thaw, ring out any excess water before chopping