Spinach and Black Bean Enchiladas – a delicious recipe with olive oil, salt, cumin, onion, red bell pepper, spinach. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Heat a skillet to medium and add the olive oil.
2
Stir fry the onion and pepper in the cumin, salt, and pepper.
3
Reduce the heat to medium low and add the spinach and stir occasionally until wilted.
4
Add the black beans and combine with the other ingredients.
5
Remove from the heat and toss with the green onions.
6
Add a few spoonfuls of the enchilada sauce into a baking dish.
7
Assemble the enchiladas by combining a bit of cheese in each enchilada with a bit saved for baking on top.
8
Place them side by side in the dish and cover the remaining sauce and then cheese.
9
Bake for 15 minutes and let rest for 5 minutes before serving.
10
Serve with sour cream, salsa, and green onions.
420
kcal
Calories
15
g
Fat
57
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 tablespoon olive oil, salt and pepper, 1 teaspoon cumin, 12 small onion, diced, and more.
Yes, Spinach and Black Bean Enchiladas falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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