Enchiladas de Espinaca

Enchiladas de Espinaca is a delightful vegan Mexican dish featuring rolled corn tortillas stuffed with a savory spinach and black bean filling, topped with a smoky BBQ sauce. This hearty meal is packed with flavor and nutrients, making it a perfect choice for any plant-based diet.

Ingredients

• Corn tortillas - 4 pieces
• Fresh spinach - 200 grams
• Black beans - 150 grams (canned, drained and rinsed)
• Red onion - 1 small (finely chopped)
• Garlic - 2 cloves (minced)
• Cumin - 1 teaspoon
• Smoked paprika - 1 teaspoon
• BBQ sauce - 100 ml (vegan)
• Olive oil - 1 tablespoon
• Salt - to taste
• Pepper - to taste
• Fresh cilantro - for garnish

Steps

1. In a skillet, heat olive oil over medium heat. Add chopped red onion and minced garlic, sautéing until the onion is translucent.
2. Add fresh spinach, black beans, cumin, smoked paprika, salt, and pepper to the skillet. Cook until the spinach is wilted and everything is well combined, about 5-7 minutes.
3. Warm the corn tortillas in a separate pan or microwave until pliable. Spoon the spinach and black bean mixture onto each tortilla, roll them up, and place seam-side down in a baking dish.
4. Preheat the oven to 180°C (350°F). Pour the BBQ sauce evenly over the rolled enchiladas.
5. Bake in the preheated oven for 15 minutes or until the enchiladas are heated through and the sauce is bubbling.
6. Remove from the oven, garnish with fresh cilantro, and serve immediately.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 54 g
• Fiber: 14 g
• Sugar: 6 g
• Sodium: 480 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Rich in iron and vitamins from spinach, promoting healthy blood circulation.
• High in fiber from black beans, aiding in digestive health.

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