Spinach and Black Bean Enchiladas Recipe

Name: Spinach and Black Bean Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; salt and pepper; 1 teaspoon cumin; 12 small onion, diced; 1 red bell pepper, diced; 1 lb spinach, well washed; 1 cup black beans, drained and rinsed; 1 cup monterey jack cheese, grated; 2 green onions, thinly sliced; 4 corn tortillas; 1 (8 ounce) can enchilada sauce

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

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Spinach and Black Bean Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions