Description
These Healthy Veggie Black Bean Enchiladas are a wholesome and hearty dinner packed with colorful vegetables and savory Mexican flavors. Loaded with tender broccoli, sweet peppers, and protein-rich black beans, they are wrapped in whole wheat tortillas and smothered in a rich, red sauce. With a bubbly cheese topping and a nutritious filling that doesn’t skimp on taste, this vegetarian meal is perfect for a satisfying weeknight dinner.
Ingredients
The Veggie Filling
- 2 tablespoons olive oil
- 1 cup red onion, chopped
- 1 red bell pepper, chopped
- 1 lb broccoli (or cauliflower), florets cut into very small bite-sized pieces
- 5–6 oz baby spinach (approx. 5 cups packed)
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon fine salt (plus more to taste)
- Freshly ground black pepper
The Sauce & Assembly
- 2 cups red enchilada sauce (homemade or store-bought)
- 8 whole wheat tortillas (approx. 8 inches diameter)
- 1 cup shredded Monterey Jack cheese, divided (1/4 cup for filling, 3/4 cup for topping)
- Fresh cilantro, chopped (for garnish)
Instructions
Prep
Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
Sauté Veggies
Heat olive oil in a large skillet over medium heat. Add onions and a pinch of salt. Cook for 5–7 minutes until soft. Add broccoli and bell pepper. Stir, reduce heat to medium-low, cover, and cook for 8–9 minutes until broccoli is tender-crisp and bright green.
Wilt Spinach
Stir in the cumin and cinnamon. Cook for 30 seconds until fragrant. Add the spinach in batches, stirring until completely wilted. Remove from heat.
Mix Filling
Transfer the veggie mixture to a bowl. Stir in the drained black beans, 1/4 cup of the shredded cheese, and a drizzle (2 tbsp) of enchilada sauce. Season with 1/2 tsp salt and pepper.
Assemble
Pour 1/4 cup of enchilada sauce into the baking dish to coat the bottom. Spoon 1/2 cup of filling down the center of each tortilla. Wrap tightly and place seam-side down in the dish. Repeat for all 8 tortillas.
Top & Bake
Drizzle the remaining enchilada sauce evenly over the top (leave the tips bare if you like crispy edges). Sprinkle with the remaining cheese. Bake uncovered on the middle rack for 20 minutes. Optional: If cheese isn’t golden, move to the top rack for the last 3–6 minutes.
Serve
Let rest for 10 minutes before serving. Garnish with fresh cilantro.
Notes
The Secret Ingredient: Don’t skip the cinnamon! It adds a subtle warmth that enhances the natural sweetness of the roasted peppers and onions, giving the dish a complex “restaurant-style” flavor profile without tasting like dessert.
Chop Small: Be sure to chop the broccoli florets very small. If they are too big, they will poke through the tortillas and make rolling difficult.
Tortilla Tip: If your tortillas are stiff, wrap the stack in a damp paper towel and microwave for 30 seconds. This makes them pliable and prevents cracking during rolling.
Make Ahead: You can assemble the enchiladas in the morning and keep them covered in the fridge until dinner. Just add 5–10 minutes to the baking time.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner / Vegetarian
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 Enchiladas
- Calories: 460
- Sugar: 8g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 14g
- Protein: 20g
- Cholesterol: 25mg
Keywords: veggie enchiladas, black bean enchiladas, vegetarian dinner recipes, healthy mexican food, whole wheat tortilla recipes, broccoli enchiladas, meatless monday