I love a one-dish dinner. A dish so satisfying, so filling that you don’t feel the need to complicate it with the addition of soups or salads. This my friends is one of those dishes.
Loads of fresh vegetables combine with fire roasted diced tomatoes to deliver something truly beautiful. And did I mention healthy?
Black Bean and Veggie Enchiladas
- 2 tbsp olive oil
- 1 red onion, diced
- pinch of salt
- 1 head of broccoli, cut into small florets
- 4 small sweet peppers, any color, diced
- 1 cup corn, frozen
- 5 large white mushrooms, sliced
- 4 cups spinach
- 1 tsp cumin
- 15 oz black beans, cooked, rinsed and drained
- 2 tbsp + 1 cup, separated enchilada sauce
- 1 14.5 oz. can of fire roasted diced tomatoes
- 1 cup sharp cheddar cheese, shredded
- 8 tortillas, preferably corn
- Preheat oven to 400°F.
- Grease a 9×13” glass oven-safe dish.
- Heat olive oil in large skillet and add the red onion and a pinch of salt. Cook over medium heat for about 5 minutes until onions become translucent.
- Add the broccoli and peppers. Stir to combine and cover. Continue cooking for 9 minutes, until the vegetables become tender. Stir occasionally to avoid burning.
- Add cumin, corn and mushrooms. Stir to combine and cook for 1 minute.
- Add the spinach, a handful at a time. Cook until spinach is wilted.
- Turn off the heat and transfer to a large mixing bowl.
- Stir in the black beans, tomatoes, and 2 tablespoons enchilada sauce. Stir to combine.
Assemble the Tacos
- Place ½ cup of the vegetable filling down the center of a tortilla. Wrap the tortilla tightly closed. Place each stuffed tortilla face down, so that the seam is on the bottom.
- Once all tortillas are filled, add the remaining 1 cup of enchilada sauce to the vegetable mixture and stir to combine. Pour the mixture on top of the rolled enchiladas.
- Top with the cheese.
- Place in the oven and cook for 20 minutes.
- Garnish with cilantro, avocado, salsa, sour cream or 2% greek yogurt.
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