Enchiladas can be your hospitality, entertaining, or dinner party superhero. When you need a meal to serve a crowd, opt for enchiladas. When you have a slew of hungry bellies to nourish, enchiladas will satisfy. When you only have 30 minutes to prepare a meal that isn’t pasta, enchiladas won’t let you down. They are meatless and budget-friendly. They are filling (plenty of beans and grains for your tummy). They have vegetables (always a win). #foodie #italianfood #dish #pasta #comfortfood
Enchiladas can be your hospitality, entertaining, or dinner party superhero. When you need a meal to serve a crowd, opt for enchiladas. When you have a slew of hungry bellies to nourish, enchiladas will satisfy. When you only have 30 minutes to prepare a meal that isn’t pasta, enchiladas won’t let you down.
They are meatless (budget-friendly). They are filling (plenty of beans and grains for your tummy). They have vegetables (always a win). They are fast to make (you can whip up a batch in 30 minutes). Not to mention they can be adapted for most dietary restrictions, but always double check your labels to be sure (combine quinoa or lettuce with the bean filling for a gluten free dish, or make an enchilada without cheese to be dairy-free).
These bean and spinach enchiladas are fast and tasty. You speed up the process by heating up the ingredients before you wrap them up in a tortilla shell. This only adds 5-10 minutes of prep time but cuts 30 minutes out of the baking time, score! And while some ingredients are warming up on the stove, you can be preparing the other ingredients, such as grating cheese or pouring salsa into the baking dish.
Here’s a special thing to note about these bean and spinach enchiladas: you can personalize them! My family loves all varieties of beans, and always ask for bell peppers to be included. If you family prefers fresh tomatoes or olives or extra cheese inside, add those in too. Mix up the flavors or salsa or spice level to keep things interesting. That’s the beauty of this dish. Feel free to break the rules and adapt this recipe – you have my full permission!
Bean and Spinach Enchiladas
A meatless meal that can be personalized to your preferences, modified for dietary restrictions, and expanded enough to feed a large crowd.
Ingredients
- 1 can of black beans, drained and rinsed
- 1 can of pinto beans, drained and rinsed
- 1 can of diced tomatoes, drained
- 2 bell peppers, diced
- 1 8 oz brick of cheese, cheddar, mozzarella, or pepper jack work well, grated
- 1 24 oz jar of salsa
- 8-12 oz fresh spinach
- Optional: 1Tbsp taco seasoning
- For serving: sour cream, additional salsa, guacamole, extra spinach, olives, rice, quinoa, or tortilla chips
Instructions
- Preheat oven to 400F.
- Heat up black beans, pinto beans, and tomatoes on the stove over medium-high heat.
- While heating, slice up bell peppers and add them to the pot. Allow to simmer for 5-10 minutes, until hot. Optional: add taco seasoning.
- Pour ½ cup of salsa into the bottom of a glass 9x13 baking dish.
- In the middle of a soft tortilla, lay a handful of spinach leaves. Next spoon the bean mixture on top of the spinach. Roll up and lay in the baking dish with the seam facing down. Repeat until the bean mixture is gone. (Usually 6-9 tortillas).
- Generously spread the remaining salsa over the enchiladas, making sure to cover the ends so they don’t burn. Evenly sprinkle all of the cheese on top.
- Bake uncovered at 400F for 20-30 minutes, until the cheese is bubbling.
- Serve with sour cream, additional salsa, guacamole, extra spinach, olives, rice, quinoa or tortilla chips.
