There’s something about Mexican food that we love. Maybe it’s the combination of smell that seems welcoming, or it’s the flavors that are packed with spices that drives us ga-ga for them. Whatever it is, we’re hooked. Occasionally, when we host dinner parties at home, we like to veer away from tapas to serve black bean enchiladas. It’s been one of those dishes that our guest go crazy over because we hardly serve them, and when we do– It’s hard NOT to devour them.
Having said that, we decided to share this kosher recipe to you all because it’s healthy and they’re bursting with flavors. Many times, we’re complimented by how delicious they are alongside praises of fascination. Why is that? Normally, people we serve are fans of meat. As you can tell, black bean enchiladas are not really the best meat entree, until we proved them wrong!
Now, we’re here to share this wonderful recipe with you! Get your kitchen-charm ready because you can’t find this recipe anywhere, and you surely cannot order it!
What you’ll need:
3 tbsp olive oil
1 cup red onion (diced)
3 cups enchilada sauce
1 ½ red bell pepper
1 bunch broccoli or cauliflower
2 tsp cumin
1 tsp ground cinnamon
6 ounces spinach
1 can of cooked black beans (rinsed and drained)
1 ¼ cup Monterey Jack cheese
1 tsp black pepper
7 whole wheat tortillas
Cilantro for garnish
-Preheat the oven to 400 degrees F. Lightly grease a baking sheet with cooking spray or olive oil.
-Using a medium pan, warm the olive oil until it starts to simmer. At the point, saute the onions adding a pinch of salt to taste. Stir this for about 5 minutes. Add bell peppers and broccoli and reduce the heat from medium to low. Cover the pan to let the vegetables simmer.
-After that, add cinnamon and cumin to the pan for about a minute. Include the spinach after this step. Once they have tremendously reduced in size, transfer all the vegetables to a bowl.
-Add beans, 1 cup of cheese and enchilada sauce. Season this with black pepper to taste.
-To prepare the enchilada, pour 1 ½ cup of sauce into the pan until it is evenly coated.
-With a tortilla, spread ¼ cup of filling in the middle and then wrap it from right to left. Place it seam side down and repeat this process.
-Sprinkle the remaining enchilada sauce over the enchiladas along with cheese.
-Bake this for about 20 minutes and enjoy when it is finished!