Easy enchiladas with black beans and spinach. The enchilada sauce and filling are both simple – no precooking required! Just mix, roll, and bake.
“Easy ” is not necessarily the category I would assign enchiladas in the grand scheme of kitchen projects. Many versions require multiple cooking steps like making and cooking the enchilada sauce, chopping and cooking the filling, and then baking the enchiladas in the oven. Yours truly is guilty as charged as I’m pretty sure there are a few high-maintenance enchilada recipes buried in the archives.
With all the recent life-change activities – like packing, moving, unpacking and general new house set-up goings-on – an easier enchilada recipe was in order. There’s a time and place for everything and the last few weeks have not been the time for multi-pan cooking.
No need to drag out the saute pan because we’re just mixing up some spinach, black beans, green chiles, and lime zest in a bowl. No pre-cooking required. I cubed half of the cheese (about four ounces) and tossed it in with the filling, but feel free to just grate all 8 ounces of the cheese. Put half in the filling and save the rest for the top of the enchiladas.
And the enchilada sauce? Instead of cooking it on the stove top first, we’re mixing it up and pouring right on the enchiladas. It cooks in the oven and, you know what? It tasted just like other versions I’ve let simmer on the stove before baking. I’m sure there are very good reasons to simmer a sauce on the stove before baking i.e. intensifies the flavors, yada, yada, yada, but, again, I’m all about ease these days so, whatever, we’re taking a short-cut.
The ingredient list is not short, but the everything called for is simple and requires very little prep – it really is a dump, stir, roll, and bake operation making these totally doable on a weekday night. Homemade enchiladas for Taco Tuesday, anyone?
Sign me up.
Easy Enchiladas with Black Beans & Spinach
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4-6
- Category: Main Course
- 1 (10 ounce) frozen spinach, thawed (see note)
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (4 ounce ) diced green chiles
- Zest from 1/2 lime
- 2 teaspoons kosher salt, divided
- 8 ounces Monterrey jack cheese, 4 ounces cubed and 4 ounces grated
- 1 (28 ounce) can tomato puree
- 1 tablespoon chili powder
- 1/2 tablespoon onion powder
- 1/2 tablespoon garlic powder
- 2 teaspoons dried oregano
- 1 tablespoon chopped fresh cilantro, divided
- 10 large corn enchiladas
- sour cream for garnish (optional)
- Preheat the oven to 375 degrees.
- Combine the black beans, green chile, zest, 1 teaspoon salt, and cheese in a medium bowl. In a separate bowl, combine the tomato puree, chili, onion, and garlic powder plus the oregano and 1/2 tablespoon of chopped cilantro,
- Warm the corn tortillas in the microwave for about 30 seconds. This will prevent them from tearing as you roll the enchiladas. Brush the bottom and sides of a 9×13 baking dish with about 1/3 of the enchilada sauce. Scoop a generous quarter cup of the filling onto a tortilla. Roll it up and place it in the baking dish. Repeat with remaining tortillas. Pour the remaining sauce over the top of the enchiladas. Sprinkle the grated cheese over the top, plus the remaining chopped cilantro.
- Bake at 375 degrees for 30-40 minutes, or until bubbly and hot. Garnish each serving with a dollop of sour cream.
To thaw the spinach, pop it in the microwave and, using the defrost setting, nuke it until it is easily broken apart. Place the thawed spinach in a clean kitchen towel and roll it up. Squeeze the towel over the sink until all of the liquid is removed. Give it a few really good squeezes otherwise the excess liquid will make your enchiladas all watery!