Name: Veggie & Black Bean Enchiladas with Green Chile Sauce
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 2 Tbsp. avocado oil; 5 cups broccoli florets (about 2 bunches, cut into small pieces); 1 orange bell pepper (diced); 1 red bell pepper (diced); 2 tsp. chili powder; 1 tsp. onion powder; 1 tsp. cumin; 1 tsp. salt; ½ tsp. garlic powder; ½ tsp. white pepper; 15 oz. can black beans (drained and rinsed); 6 cups fresh spinach; 8 gluten-free tortillas; 15 oz. container green enchilada sauce; ½ cup mild salsa; 6 oz. crumbled queso fresco cheese

Most restaurant enchiladas are loaded with fat, and the vegetarian versions are rarely filled with anything but cheese. You end up eating tortillas, cheese and sauce – not a very exciting or balanced meal. This lighter take on the Mexican favorite is the whole enchilada! Generously filled with sautéed broccoli, spinach, peppers and beans, these wraps are packed with healthy, nutritious foods. And baked under a topping of green chile sauce and melty queso, they’re also bursting with flavor.

Healthy Enchiladas with Black Beans & Green Chile Sauce in Baking Dish | Vitacost.com/blog

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Veggie & Black Bean Enchiladas with Green Chile Sauce

Prep Time 25 minutes

Cook Time 30 minutes

Total Time 55 minutes

Servings 8

Calories 304 kcal

Author Nicolette

Ingredients

2 Tbsp. avocado oil
5 cups broccoli florets about 2 bunches, cut into small pieces
1 orange bell pepper diced
1 red bell pepper diced
2 tsp. chili powder
1 tsp. onion powder
1 tsp. cumin
1 tsp. salt
½ tsp. garlic powder
½ tsp. white pepper
15 oz. can black beans drained and rinsed
6 cups fresh spinach
8 gluten-free tortillas
15 oz. container green enchilada sauce
½ cup mild salsa
6 oz. crumbled queso fresco cheese

Optional: cilantro, limes, sour cream, salsa, avocado

Instructions

Preheat oven to 350 degrees F. Grease 9x13-inch baking dish.
In large sauté pan over medium heat, heat oil. Add broccoli, peppers, chili powder, onion powder, cumin, salt, garlic powder and white pepper. Cook, stirring occasionally, 10-15 minutes until vegetables are tender. (Note: If vegetables stick to pan, add water a little at a time. This also helps vegetables cook faster.)
Add black beans and spinach. Cook 3-5 minutes, stirring until spinach is wilted.
On flat surface, lay out tortilla. Spoon ½ cup vegetable mixture into middle. Wrap tightly and arrange in baking dish. Repeat process for all tortillas.
Spread on enchilada sauce and salsa. Evenly sprinkle on cheese.
Bake 30 minutes, or until cheese is melted.
Serve with lime slices, chopped cilantro, sour cream, salsa and avocado slices, if desired.

Recipe Notes

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Nutrition Facts

Veggie & Black Bean Enchiladas with Green Chile Sauce

Amount Per Serving

Calories 304 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 3g15%

Trans Fat 1g

Cholesterol 15mg5%

Sodium 1428mg60%

Potassium 651mg19%

Carbohydrates 40g13%

Fiber 13g52%

Sugar 8g9%

Protein 12g24%

Vitamin A 4375IU88%

Vitamin C 98mg119%

Calcium 208mg21%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.