Veggie Black Bean Enchiladas
Prep time
Cook time
Total time
Serves: 4
  • 2 cups homemade enchilada sauce (see notes for recipe)
  • 2 tbsp olive oil
  • 1 cup chopped yellow onion
  • 1 red bell pepper, chopped
  • 1 head of cauliflower, chopped into bite sized pieces
  • 1 tsp cumin
  • ¼ tsp cinnamon
  • 5 cups baby spinach
  • 1 15 oz can black beans, drained & rinsed
  • 1 cup shredded Monterey Jack & Cheddar Cheese mix
  • ½ tsp salt
  • Pepper, to taste
  • 8 whole wheat tortillas
  • Chopped cilantro, for garnishing
  1. Preheat oven to 400 degrees. Lightly grease a 13x9 pan with cooking spray.
  2. In a large skillet over medium heat, warm the olive oil until simmering. Add the onions & a pinch of salt. Cook until the onions are tender, about 5-7 minutes (stir often).
  3. Add the cauliflower, bell pepper. Stir a few times then reduce the heat to medium-low.
  4. Cover the skillet & cook for about 8-9 minutes (stirring occasionally) or until the cauliflower starts to turn a golden color.
  5. Add the cumin and cinnamon & cook until fragrant (about 30 seconds). Add the spinach (a few handfuls at a time) and stir until it has all wilted.
  6. Pour everything into a mixing bowl. Then add the black beans, ¼ cup cheese and 2 tbsp of the enchilada sauce. Season with ½ tsp of salt and pepper to taste.
  7. To assemble the enchiladas: Pour ¼ cup enchilada sauce into your prepared pan & spread it around until the bottom of the pan is evenly coated. Spread ½ cup of the mixture down the middle of a tortilla, then snuggly wrap the left side over the right. Place the enchilada seam down into the pan.
  8. Repeat with the remaining tortillas & filling.
  9. Drizzle the remaining enchilada sauce evenly over the enchiladas, leaving the tips of the enchiladas bare. Sprinkle the remaining shredded cheese.
  10. Bake, uncovered, in the middle of the oven for 20 min (or until the cheese is golden & bubbly on top).
  11. Remove from the oven & let enchiladas rest for 10 minutes. Before serving, sprinkle the chopped cilantro over the enchiladas.
Enchilada Sauce
3 tbsp olive oil
3 tbsp flour
1 tbsp chili powder
1 tsp cumin
½ tsp garlic powder
¼ tsp oregano
¼ tsp salt
Pinch of cinnamon
2 tbsp tomato paste
2 cups vegetable broth
1 tsp distilled white vinegar
Pepper, to taste

Add all the dry ingredients (flour, chili powder, cumin, garlic powder, oregano, salt & cinnamon) in a mixing bowl. In a medium sized pot over medium heat, warm the oil. Pour in dry ingredients mixture once hot & whisk constantly. Cook until fragrant, about 1 minute. Whisk in tomatoe paste & then slowly pour in the broth. Continue to whisk. Raise heat & bring to boil, then reduce heat to low to simmer the sauce. Cook for 5-7 minutes, whisking often. The sauce should thicken. Remove from heat, whisk in vinegar & season with pepper. Add more salt if necessary.
Recipe by Grey Stripes & Denim at