Skinny Spinach & Black Bean Enchiladas (vegan, dairy free)
This healthy twist on classic enchiladas is completely dairy and meat free, and contains a hefty dose of fiber and protein-packed black beans, plus is loaded with antioxidant rich spinach. The creamy goodness of avocados and green chili sauce really tie this recipe together.
Cheese lover? Make this a more traditional recipe that is still vegetarian friendly by omitting the nutritional yeast and sprinkling 2 cups of shredded cheddar and Monterey Jack cheese on the enchiladas prior to baking. You can also swap the 1/3 cup of non-dairy yogurt for plain Greek yogurt if you prefer
12 corn tortillas
1 head of spinach, leaves washed and removed from the stems
2 (14.5 oz.) cans black beans, drained and rinsed
1 medium yellow onion, diced
Juice from ½ large lime
1 (28 oz. can) green chili sauce enchilada sauce (I used Las Palmas)
1 tsp. cumin
½ tsp. coriander
½ tsp. salt
¼ tsp. black pepper
2 Tbs. nutritional yeast (I used Bragg’s)
1 small jalapeño, seeded and minced
3 cloves garlic, minced
1/3 cup dairy-free plain yogurt (I used Kite Hill unsweetened almond yogurt, but cashew yogurt would also be tasty in this)
Avocado oil for frying (you can use any high heat oil you prefer)
1 large Hass avocado, sliced
1/2 - 1/3 cup chopped fresh cilantro
Chopped scallions (optional)
Step 1: Preheat oven to 375 degrees Fahrenheit. Heat avocado oil in a large skillet on medium-high heat. Add the onion, jalapeño, and garlic and sauté gently for a few minutes until fragrant and softened (be careful not to burn the garlic). Add spinach a few handfuls at a time, continuing to sauté until wilted down. Add the black beans and stir. Add the lime juice, cumin, coriander, salt, pepper, and nutritional yeast and toss well to combine. Stir in the yogurt and remove mixture from heat.
Step 2: Meanwhile, in a smaller nonstick pan, heat each tortilla on each side until slightly crispy (ok to use dry heat for this – it’s just to warm them up and prevent them from breaking when you roll them)
Step 3: Pour about 1/3 of the green chili sauce into the bottom of a greased 9” X 13” glass baking dish. Spoon the black bean/spinach mixture into each tortilla and roll up. Line the tortillas on the bottom of the pan (you may have to turn them sideways to get them to all fit).
Step 4: Pour another 1/3 to 1/2 of the chili sauce over the top of the tortillas. You may have some sauce leftover. Bake in the oven for 30-35 minutes or until bubbling and heated through.
Step 5: Once done baking, spoon onto individual plates and top with avocado slices and fresh cilantro. Top with green scallions and salsa, if desired.