Black Bean Enchiladas

Amazing vegetarian enchiladas stuffed with black beans, broccoli, bell pepper and spinach, topped with homemade red sauce.

Cook time: 60 mins

Yield: 8 Enchiladas

Ingredients

• 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 ground cumin
• 1/4 teaspoon ground cinnamon
• 5 to 6 oz. baby spinach (about 5 cup, packed)
• 1 can (15 oz.) black beans, drained and rinsed, or 1 1/2 cup cooked black beans
• 1 cup shredded Monterey Jack cheese, divided
• 1/2 teaspoon salt
• Freshly ground black pepper, to taste
• 8 tortillas (about 8” in diameter)
• Handful of chopped cilantro, for garnishing

Directions

1. Preheat oven to 400F. Place on rack in the middle of the oven and one in the upper third. Lightly grease a 9x13 pan.
2. Prepare enchilada sauce if not already done so.
3. Heat oil in a large skillet or dutch oven over medium heat. Add onions and a pinch of salt, cook until onions are tender and translucent (about 5-7 minutes). Add broccoli and bell pepper, stir, and reduce heat to medium-low. Cover, stirring occasionally, and cook for 8-9 minutes until broccoli is brighter green and starting to turn golden on the edges.
4. Add cumin and cinnamon to skillet and cook until fragrant, about 30 seconds. Add spinach a few handfuls at a time, stirring until wilted.
5. Transfer to a medium mixing bowl. Add drained beans, 1/4 cup of cheese, and a drizzle of enchilada sauce (about 2 tablespoon). Season with 1/2 teaspoon of salt and some black pepper.
6. Assemble enchiladas:
   1. Pour 1/4 cup enchilada sauce into pan, tilt until the bottom of the pan is evenly coated.
   2. To assemble an enchilada, spread 1/2 cup filling down the middle of a tortilla, then snugly wrap the tortilla. Place seam-side down against the edge of the pan. Repeat with remaining tortillas and filling.
   3. Drizzle remaining sauce evenly over the enchiladas, leaving the tips bare. Sprinkle remaining cheese evenly over the enchiladas.
7. Bake uncovered on the middle rack for 20 minutes. To make cheese on top more golden, transfer to the upper rack and bake an additional 3-6 minutes.
8. Remove from oven and let rest for 10 minutes. Sprinkle with chopped cilantro to serve.