Veggie Black Bean Enchiladas

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 Frontier Co-op Ground Cumin

¼ teaspoon Frontier Co-op Ground Cinnamon

5 to 6 ounces baby spinach (about 5 cups, packed)

1 can (15 ounces) black beans, drained and rinsed, or 1 ½ cups cooked black beans

1 cup shredded Monterey Jack cheese, divided

½ teaspoon salt, to taste

Freshly ground black pepper, to taste

8 whole wheat tortillas (about 8” in diameter)

Handful of chopped cilantro, for garnishing

Cook Mode Prevent your screen from going dark

Directions at cookieandkate.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer