Beauty in All

Spinach and Bean Enchilada

I know I just commented on how I didn’t pick an enchilada recipe for SRC because I already have three recipes but I have to add another.  There is a Mexican restaurant near us that serves these amazing Spinach & Cheese enchiladas and I had to try recreating them.  I switched out the cheese for beans since I’m on a low-cheese diet and greatly increased the amount of spinach.  I also made the sauce from scratch, deviating from the original entree again by preparing a red sauce instead of the sour cream verde sauce normally served on them.  The end result is a delicious spicy sauce that goes perfectly with the beans and spinach, probably because they got their fair share of spices before being stuffed in the tortilla shells.

Salsa Roja


2 tbsp EVOO

3 tbsp chili powder

1 tsp ground cumin

1 tsp paprika

1 tsp cocoa powder

1 tsp chili powder

1 tsp cayenne pepper powder

3/4 tsp ground coriander

1/2 tsp oregano

3 cloves garlic, minced

1/4 cup onion, diced

1 tbsp flour

1 14oz can tomato puree (or 2 cups fresh)

1 cup vegetable stock

1 tbsp white wine vinegar

1/2 tsp freshly ground black pepper

1 tsp salt


  1. Heat the EVOO in a medium saute pan over medium heat, add all the spices and toss for 1 minutes. Add the garlic and onion and cook for 5 minutes, stirring frequently.
  2. Turn heat to medium-high and add the flour, puree, stock, and vinegar. Bring to a boil then cover, reduce heat to low, and simmer for 15minutes.

and the enchiladas themselves:

Spinach and Bean Enchilada

Prep Time: 10 minutes

Cook Time: 40 minutes

50 minutes

Serves 4-5


1 tbsp vegetable oil

2 cups black beans, presoaked

3 cups spinach, well washed and roughly torn

1/2 onion, diced

1 jalepeno, diced

2 roma tomatoes, diced

1/2 cup vegetable stock

1/2 tbsp chili powder

1 tsp cayenne pepper powder

1/2 tsp salt

8 corn tortillas

2 cups enchilada sauce (divided)

1/2 cup shredded Mexican Cheese

sour cream (optional)


  1. Heat the vegetable oil in a large sauce pan over medium heat. Add all the ingredients and allow to simmer, stirring frequently. Cook for 5-7 minutes, adjusting spices as needed.
  2. Meanwhile preheat oven to 400.
  3. Line the bottom of a 9x9 pan with 1/4 cup of the enchilada sauce.
  4. Once the beans are hot and soft, start rolling the enchiladas. Each enchilada should get just under 1/4 cup of filling. After the pan is full, pour over the remaining sauce and add the shredded cheese evenly over the dish. Cover with foil and bake for 25minutes, cheese should be melted and sauce should be bubbling.
  5. Eat topped with sour cream , fresh cilantro, or avocados!

The next step will be making my own tortillas, but I’m still more than a little nervous about that.  It took long enough for me to conquer bread in my bread machine, but eventually I’ll have to do it!

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