Broccoli and Black Bean Enchiladas
Ingredients
- 2 cups enchilada sauce
- 2 tablespoons olive oil
- 1 small red onion, chopped
- 1 red bell pepper, chopped
- 1 bunch of broccoli, chopped
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 5 cups fresh spinach
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup shredded cheese
- 1/2 teaspoon salt
- 8 8" tortillas
- cilantro, chopped
Method
Filling
- Preheat oven to 400°F.
- Lightly grease a 9x13 baking pan with olive oil.
- Warm oil in a large skillet over medium heat.
- Add onion and cook until tender.
- Add broccoli and bell pepper, reduce heat to medium-low.
- Cook until broccoli is bright green.
- Stir in cumin and cinnamon.
- Stir in spinach a handful at a time, stirring until reduced in size.
- Remove from heat and transfer to mixing bowl.
- Stir in beans, 1/4 cup cheese, salt, and a drizzle of enchilada sauce.
Enchiladas
- Pour 1/4 cup enchilada sauce in the bottom of the 9x13 baking pan, tilt pan to evenly coat.
- Spread 1/2 cup filling down centre of a tortilla.
- Snugly wrap left side over the middle, then right side over to make a wrap.
- Place seam side down against the edge of the pan.
- Repeat with remaining toritllas and filling.
- Drizzle remaining enchilada sauce and cheese evenly over the top of the enchiladas.
- Bake uncovered until cheese is golden (20-25 minutes).
- Remove from oven and let cool 10 minutes before serving.
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