Vegan Challenge Recipe: Black Bean and Spinach Enchiladas
Try this healthy recipe for Black Bean and Spinach Enchiladas, featured in our 21-day vegan challenge.
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See also The Benefits of Going Vegan: The 21-Day Vegan Challenge
Ingredients
- 2 large whole-grain tortillas
- 1 cup spinach
- 2/3 cup canned black beans
- ½ cup plant-based cheese
- 1 cup enchilada sauce
- 1/2 cup chopped scallions
- ¼ cup chopped fresh cilantro
- 1/2 cup cooked Spanish rice
- 1/2 cup jicama slices
- 1/2 cup carrot slices
- 1 cup plant-based milk
Preparation
2 servings
Heat oven to 350°. Fill 2 large whole grain tortillas each with ½ cup spinach, 1/3 cup canned black beans (rinsed and drained), and ¼ cup plant-based cheese; roll up tortillas. In a baking dish coated with vegetable oil cooking spray, place tortillas and top with 1/2 cup enchilada sauce, 1/4 cup chopped scallions, 2 tbsp chopped fresh cilantro, and ¼ cup shredded plant-based cheese. Bake 30 minutes.
1 serving
Serve over 1/2 cup cooked Spanish rice with a side of 1/2 cup jicama slices and 1/2 cup carrot slices. Drink 1 cup plant-based milk with your meal.
Nutrition Information
- Calories 0
- Carbohydrate Content 0 g
- Cholesterol Content 0 mg
- Fat Content 0 g
- Fiber Content 0 g
- Protein Content 0 g
- Saturated Fat Content 0 g
- Sodium Content 0 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g