About recipe

Celebrate Cinco De Mayo with a veggie-packed enchilada loaded with fiber, plant-based protein, and full of flavor. 

Ingredients (serves 3)

• 1 tablespoon of olive oil 
• ½ red onion, diced 
• 2 cloves of garlic, minced 
• 1 teaspoon of cumin 
• 1 teaspoon of chili powder 
• ½ teaspoon of salt 
• ¼ teaspoon of black pepper 
• ½ red bell pepper, chopped 
• 1 cup of broccoli, cut into small bite-size pieces 
• 1 cup of frozen spinach 
• 1 – 15 ounces can of black beans, drained 
• 2 cups of red enchilada sauce, divided (store-bought, or make your own) 
• ½ lime, juiced (optional) 
• 1 cup of shredded cheese (optional) 
• 6 whole-wheat tortillas (8” in diameter) 
• Cilantro or parsley, chopped (optional) 

Preparation

1. Pre-heat oven to 400° F.
2. In a large skillet, heat the oil over medium heat.
3. Add the diced onions and cook until tender and translucent, about 5 minutes.
4. Stir in garlic, cumin, chili powder, salt, and pepper. Cook until fragrant, about 30 seconds.
5. Add bell pepper, broccoli, spinach, and drained black beans and cook for about 8 minutes or until the broccoli is cooked.
6. Remove skillet from heat and stir in ¼ cup of enchilada sauce and lime juice. Set aside.
7. In a 9 x 13 inch baking pan, evenly spread ½ cup of enchilada sauce on the bottom of the pan.
8. Scoop ½ cup of the bean-veggie filling into the center of the tortilla.
9. Roll up each tortilla and place them seam side down in the pan.
10. Spread the remaining enchilada sauce over the tortillas and sprinkle the shredded cheese evenly over the enchilada.
11. Baked uncovered for about 20 minutes. Before serving sprinkle with parsley or cilantro and avocado, if desired.