You guys – I got SO many responses to my IG story the other day with the sneak peek of these vegetarian enchiladas. I just couldn’t wait to share the recipe with you all!
Surprisingly, I am not a huge Mexican food fan. I think it’s because growing up we never went out to eat and anytime we did, my dad would choose La Panchanga’s. If you’re from Jefferson County, you know the place. It was good, but you know that thing where if you eat a food too much you get averted to it? I think that’s what happened. Now I’m 25 and live on my own and anytime I want to go out to eat, my BF chooses Pancho’s. *insert rolling eye emoji.* I guess you really do end up with someone like your dad.
Don’t get me wrong- street tacos and a marg are definitely a top ten for me and when he offers to buy me a marg, he knows he got his way – hook, line and sinker. But enchiladas are always my go-to when at Pancho’s, so of course I had to make a healthier version at home.
The nice thing about this recipe is that you literally just mix everything into one bowl, add it to your tortillas, pour the enchilada sauce and sprinkle cheese on top and throw it in the oven for just 20 minutes! So without further ado- Vegetarian Enchilada recipe coming up!
- 1-15 oz can of black beans, drained and rinsed
- 1/2 medium onion, diced
- 2 handfuls fresh baby spinach
- 3 mini sweet peppers, diced
- 1/4 cup cilantro
- 1 cup shredded cheese (I used the mexican blend cheese)
- 1 tbsp chili powder
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 1 tsp cumin
- 1 tbsp tomato paste
- 1 tbsp water
- 1 tbsp olive oil
- 1 1/2 Enchilada sauce (you can make your own or my favorite is Whole Foods Organic Enchilada sauce)
- 8 tortillas (I typically use Siete Foods cassava flour tortillas)
- Preheat oven to 375 degrees and grease a casserole dish. I used a 10.5″ x 7″.
- In a skillet, heat spinach in 1 tbsp olive oil until it is wilted.
- Rinse and drain black beans and place in a large bowl with the diced onion, spinach, sweet peppers, cilantro, cheese and all the seasonings.
- Mix the tomato past and water and add to the bowl and mix until combined.
- Pour about 1/2 cup of enchilada sauce into the bottom of the greased dish and start placing tortillas into dish.
- Fill the tortillas with the black bean mixture on one side and then begin to roll tortilla, halfway through folding the sides in and then finish rolling.
- When finished rolling the enchiladas, pour about 1 cup of enchilada sauce on top (add more if needed) and then sprinkle with cheese and finish with some cilantro.
- Place in the heated oven for 20 minutes or until the cheese starts to brown.