Not the prettiest photo, but this quick and easy enchilada dinner was damn tasty. Feels good having the fridge stocked and being back in the kitchen after a weekend away! 😎
1 tbsp oil
1 small onion, chopped
2 cloves garlic, minced
2 tsp cumin
1 tsp chilli powder
1/2 tsp salt
2 cups spinach
1 can black beans
2 cups crushed tomatoes
1/2 cup cilantro, chopped (+ more for topping)
1 cup vegan shredded cheese (+ more for topping)
1/2 avocado, diced
1 seeded jalapeño, sliced
Sautee onions in a large pan on medium heat for 2-3 minutes. Add garlic and cook for another minute. Add in spices and spinach, and cook until slightly wilted. Add in black beans and crushed tomatoes. Turn heat up and bring to a boil, then turn down to low and simmer for 5 minutes.
Take the pan off the heat. Remove the bean mixture from the pan and drain, reserving the sauce. Transfer the bean mixture to a bowl, and mix with the vegan cheese and cilantro.
Preheat oven to 350F. Brush some of the enchilada sauce in the bottom of a lightly oiled baking dish. Warm up your tortillas (I did this in a pan two at a time with a tiny bit of oil). Add 1/4 cup of the mixture to a tortilla and roll up tightly, then place seam side down in the baking dish. Repeat.
Brush some sauce on ends of tortillas and then pour remaining sauce evenly over the enchiladas. Sprinkle generously with vegan cheese and bake for 20 minutes.
Top with avocado, cilantro and jalapeño before serving.