Veggie Black Bean Enchiladas

Amazing vegetarian enchiladas stuffed with black beans, broccoli, bell pepper and spinach, topped with homemade red sauce. My favorite enchilada recipe!

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 Frontier Co-op Ground Cumin
¼ teaspoon Frontier Co-op 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 salt, to taste
Freshly ground black pepper, to taste
8 whole wheat tortillas (about 8” in diameter)
Handful of chopped cilantro, for garnishing

Preheat oven to 400 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third. Lightly grease a 13 by 9-inch pan with olive oil or cooking spray.

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