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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