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The BEST healthy enchiladas! You have to make these asap! They’re vegetarian but super filling and so so delicious! The perfect weekday dinner to make and the leftovers are just as good!!!
AUTHOR: broccyourbody
Bean & Cheese Enchiladas
SERVES: 4
TIME: 30 minutes
Ingredients
Enchilada Sauce:
- 3 tablespoons all-purpose flour or gluten-free flour
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cinnamon
- 2 tablespoons avocado oil
- 2 tablespoons tomato paste
- 2 1/2 cups vegetable broth
- 1/2 teaspoon apple cider vinegar
- 1 tablespoon avocado oil
- 1/2 yellow onion, diced
- 2 cups chopped spinach
- 1 (16-ounce) can refried black beans
- 1 tablespoon Taco Seasoning
- 8 (10-inch) tortillas (I like Siete Almond Flour tortillas), corn or flour
- 1 cup shredded Mexican cheese blend
- 1/3 cup finely chopped green onions, plus more for garnish
- Sour cream, for serving
Instructions
- Preheat the oven to 375°F.
Make the Enchilada Sauce:
- In a small bowl, stir together the flour, chili powder, cumin, garlic powder, oregano, salt, pepper, and cinnamon.
- Heat the avocado oil in a saucepan over medium heat. Add the flour mixture and whisk until smooth. Add the tomato paste and continue whisking. Slowly whisk in the vegetable broth and cook, whisking occasionally, until the mixture is thick, about 5 minutes. The mixture will thicken as it cools. Remove from the heat, stir in the vinegar, and set aside.
Make the Enchilada Filling:
- Heat the avocado oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the spinach and cook, stirring, until wilted, about 1 minute. Stir in the refried beans and taco seasoning.
Roll ’Em Up:
- Coat the bottom of a 13 x 9-inch baking pan with the enchilada sauce and transfer the remaining sauce to a wide shallow baking dish or bowl. Spread the tortillas out on the work surface. Dividing evenly, spoon the filling on one end of each tortilla.
- Roll the tortillas up, dip each filled tortilla carefully into the enchilada sauce, and place them seam-side down in the baking dish.
- Generously pour the remaining enchilada sauce over the top to coat all of the tortillas. Top with shredded cheese and green onions.
- Bake until the cheese starts to bubble, 15 to 20 minutes. Let cool slightly and serve green onions and with sour cream on the side!
Welcome!
Hi, I’m Carissa Stanton aka @broccyourbody. I run my food blog full time out of Los Angeles, CA.
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We love these! I prefer making the sauce with dried Chiles but I’ve adopted the rest of the recipe, it’s fabulous! Mine never look as pretty 🙂 but they’re always delicious! Thank you
The BEST enchiladas! My husband and I have made these on many occasions, including meal prep for a friend post-baby, and this recipe has always been a hit. Highly recommend!
These are absolutely amazing!!! They are now my go to casserole for anytime my vegetarian family gets together at our lake cabin. They freeze beautifully and you can make the sauce ahead of time and freeze, then get out when you need.
So good and easy! Will def be a repeat in our home!