Black Bean Spinach Enchiladas with Quick Tasty Sauce

Before I was vegan, I used to eat at a mexican place down the street at least once a week. One year on my birthday I went 3 times in one week. When I crave mexican food now, I can’t run down the street and order. Naturally, I make it at home now and I am just as pleased. It soothes my cravings and I always have enough for leftovers. That’s always a huge plus, right?

 

Ingredients for the enchilada sauce :

  • 1 cup tomato sauce
  • 1 cup water
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1-2 tsp. chili powder
  • 1/2 tsp. cumin
  • 1/2 tsp oregano
  • 2 TBSP cornstarch dissolved in 4 TBSP water

 

Ingredients for the enchilada filling :

 * You can also add anything else you’d like, such as jalapeño, sweet potato cubes, olives, mushrooms or anything else you would normally put in a mexican dish. I also like to make salsa and cheese to go with this recipe. Sometimes I even put the cheese in them before I bake them. You can find those recipes in my Haystack post.  Also, if you are not a tofu fan, it can easily be subbed for mushrooms, more black beans, red beans or sweet potatoes. 

 

  • 1 15 oz can of black beans, drained and rinsed
  • 1 cup tofu cubes, drained well
  • 2 handfuls of fresh spinach
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 green bell pepper, chopped
  • 1.5 tsp ground cumin
  • 1/2 tsp kosher salt, or to taste
  • 1/2 tsp garlic powder
  • 2 tsp. chili powder, or to taste
  • 1 cup picante sauce
  • black olives (optional)
  • cilantro (optional)
  • 10-12 tortillas
To make the sauce :
Preheat oven to 350.
Add all ingredients except for the cornstarch slurry into a medium sauce pan. Place on low heat, let cook for 20 minutes, covered. Stir occasionally. After 20 minutes, add cornstarch slurry and stir until the sauce has thickened. Turn off heat and set aside.
To make the enchiladas :
In a large skillet or pot, add 1 tbsp oil and bring to medium- low heat. Add in the chopped onion and cook for about 5 minutes, stirring often, until translucent. Add in garlic and reduce heat to low and cook for a couple more minutes. Now add the chopped pepper, tofu, drained black beans, and chopped spinach. Cook for about 5-7 more minutes on medium-low heat.
Take off the heat, empty into a large bowl and add your seasonings and picante sauce, and stir well.
Fill each tortilla with about 1/4 to 1/2 cup of filling, roll them up and place in a large casserole dish. When you have all the enchiladas in the dish, pour the enchilada sauce over the top and bake for 25 minutes.
Serve with chips and salsa, rice or a vegetable side.


 

 

 

 

 

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