Black bean and spinach enchiladas are filled with a seasoned black bean spread, and are easily made dairy-free!
I haven’t quite figured out our grocery routine here yet. I was a bit spoiled in Ithaca – we got our meat and seasonal produce at the farmers’ market every Saturday, and could pick up everything else in a single trip to Wegman’s or the co-op. Now that we’re in Minnesota, however, I have so many options – and nothing that works as a one-shop-stop like Wegman’s did.
I also haven’t found the most affordable source for local, sustainably-raised meat yet. So while we continue our search, I’ve been working more and more vegetarian dinners into our weekly meal plans. Beans and lentils are incredibly affordable, and filled with fiber, minerals and protein.
These enchiladas come out of a mix of recipes from The New Vegetarian Cooking for Everyone by Deborah Madison and the Bluephies cookbook. We love the spinach enchiladas from Bluephies, but they contain cream cheese, and I was looking for a recipe I could easily make dairy-free (to make them dairy-free, just leave the cheese off the tops!). So instead, I made a black bean spread to take the place of the cream cheese. Thanks to all the seasoning, was a definite win without being too spicy. For the sauce on top, you can use a storebought red sauce or make your own using a recipe like this enchilada sauce from Gimme Some Oven.
Black bean and spinach enchiladas are filled with a seasoned black bean spread, and are easily made dairy-free!
Ingredients
- 1 1/4 cups cooked black beans, drained and rinsed
- 1 tablespoon cumin
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 cup low-sodium vegetable stock
- 1 tablespoon extra virgin olive oil
- 1 red bell pepper, diced
- 1 poblano pepper, diced
- 1 cup diced red onion
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 10 ounces spinach (if using frozen, it should be thawed and drained)
- 18 6” flour tortillas
- Red enchilada sauce (canned or homemade)
- Shredded cheddar cheese, optional
Instructions
- Preheat the oven to 350°F and grease a 9” x 13” baking pan.
- Puree the beans with the vegetable stock, cumin, paprika, chili powder and salt.
- Heat the oil in a large skillet over medium-high heat. Add the peppers and onion and sauté for 5-7 minutes, or until the vegetables are tender and beginning to brown.
- Add the garlic, oregano and spinach. Cook, stirring occasionally, until the spinach is wilted and warmed through. This should take just 1-2 minutes for spinach that was thawed from frozen. Fresh spinach will take more like 2-3 minutes.
- Stir in the black bean puree and heat until warmed through, 1-2 minutes. Remove the filling from the heat.
- Fill each tortilla with 2-3 tablespoons of filling, creating a line of filling towards one end of the tortilla. Beginning at the end with the filling, tightly roll up the enchilada and place, seam-side down, in the baking pan. Repeat with the rest of the filling and tortillas. You will either need to do this in two batches, or use a second baking pan to fit them all.
- Spoon enchilada sauce over the tops of the enchiladas. If you don’t need these to be dairy-free, top with shredded cheddar cheese to taste.
- Bake at 350°F for 13-16 minutes. Serve warm.
Looking for more freezer meals to make now and freeze later? Try one of these 40 freezer-friendly recipes.
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