Veggie Black Bean Enchiladas

4 servings

1 hr

Whole wheat tortillas filled with sautéed broccoli, spinach, bell pepper and black beans, baked in enchilada sauce with melted cheese.

prepPreheat oven to 400°F / 200°C with racks in middle and upper third
prepLightly grease a 9 × 13 inch / 23 × 33 cm baking pan
30 ml olive oil	Warm oil, cook onion until translucent, 5–7 min	Add broccoli & bell pepper, cover, cook 8–9 min	Add cumin & cinnamon, cook 30 sec until fragrant	Stir in spinach in batches until wilted	Transfer to bowl, mix in beans, cheese & sauce	Season with salt & pepper to taste	Coat pan bottom with sauce, fill & roll tortillas	Drizzle remaining sauce, sprinkle topping cheese	Bake 400°F / 200°C, 20 min on middle rack	Transfer to upper rack, bake 3–6 min until golden	Rest 10 min, garnish with cilantro, serve
150 g chopped red onion
1 red bell pepper, chopped
450 g broccoli florets, sliced into bite-sized pieces
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
140 g baby spinach
1 can (425 g) black beans, drained and rinsed
55 g shredded Monterey Jack cheese (for filling)
1/2 teaspoon fine salt
Freshly ground black pepper, to taste
480 ml homemade enchilada sauce
8 whole wheat tortillas (about 20 cm in diameter)
165 g shredded Monterey Jack cheese (for topping)
Handful of chopped cilantro, for garnishing

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