Enchiladas Any Way
Enchiladas Any Way
Serves 4 / Time 45min
2 cups enchilada sauce, store bought or homemade
2. tablespoons olive oil
1 small red onion, chopped
1 red bell pepper
1 lb. broccoli or cauliflower, chopped
1 teaspoon paprika
½ chili powder
½ teaspoon cumin
5 cups spinach
1 15 oz. can black beans, drained & rinsed
1. cup Monterey Jack cheese, shredded
Salt & fresh ground pepper
8 tortillas (8”)
Cilantro, chopped, for garnish
Avocado, for garnish
1/ Preheat oven to 400 degrees F. Oil 9”x13” pan.
2/ In a large skillet on medium heat, add oil and heat until shimmering. Add onion and cook until translucent, about 6 minutes. Add the pepper & the broccoli and reduce heat to medium-low. Cover skillet with the lid or with a baking sheet so that the heat is trapped. Cook for about 8-9 minutes until the broccoli is bright green.
3/ Meanwhile, combine the black beans, 1/3 cup of cheese, and about 2 tablespoons of the enchilada sauce. Stir to combine.
4/ Once the broccoli & peppers are cooked in the skillet, add the spices, stir to combine. Season with salt & spinach to perfection. Add the spinach bit by bit until it has wilted. Add the skillet contents to the bowl with the black bean mixture. Stir to combine.
5/ Place the tortillas under a damp paper towel & microwave for 30-45 seconds. Pour a little enchilada sauce in the baking dish to cover the bottom.
6/ Add a 1/3 cup vegetable & black bean mixture to a tortilla and wrap. Place the seam side down in the dish. Repeat with remaining tortillas. Once the dish is full with enchiladas, pour the remaining sauce on top and down the center of the enchiladas. Cover that sauce with the remaining cheese. Bake for 20 minutes until the cheese is bubbling.
Serve hot with chopped cilantro and sliced avocado on top.1
