Vegetarian Enchiladas

This recipe was developed by America’s Test Kitchen Kids. Enchiladas don’t need to be complicated. Our vegetarian version is simple but flavorful. Serve with your favorite enchilada garnishes, such as sour cream, diced avocado, sliced radishes, shredded romaine lettuce, or lime wedges.

Serves: 4Difficulty: Medium


Serves: 4

Ingredients

  • 3 tablespoons canola oil
  • 1 onion, chopped fine
  • Salt
  • Pepper
  • 3 cloves garlic, minced
  • 2 teaspoons ground chili powder
  • 1 1⁄2 teaspoons ground cumin
  • 3 cans tomato sauce
  • 1⁄2 cup water
  • 2 cans black beans, rinsed
  • 8 ounces Monterey Jack cheese, shredded (2 cups)
  • 3 ounces baby spinach, chopped (3 cups)
  • 12 6-inch corn tortillas
  • 2 tablespoons cilantro, chopped

Directions

  • Adjust oven rack to middle position and heat oven to 400 degrees. Heat 1 tablespoon oil in medium saucepan over medium heat until shimmering. Add onion and ½ teaspoon salt and cook until softened, 5 to 7 minutes. Stir in garlic, chili powder, and cumin and cook until fragrant, about 30 seconds. Stir in tomato sauce and water. Bring to a simmer and cook until slightly thickened, about 5 minutes. Remove saucepan from heat.
  • Spread ½ cup sauce over bottom of 13-by-9-inch baking dish. Let remaining sauce cool to room temperature, about 10 minutes.
  • Place half of beans in large bowl and use potato masher to mash beans until smooth but some pieces remain. Stir in remaining whole beans, 1 cup cheese, spinach, and ½ cup cooled sauce. Season with salt and pepper to taste.
  • Brush both sides of tortillas with remaining 2 tablespoons oil. Stack tortillas, wrap in damp dish towel, and place on plate; microwave until warm and pliable, about 1 minute.
  • Spread ¼ cup bean filling across center of each tortilla. Roll each tortilla tightly around filling and place seam side down in baking dish. Pour remaining sauce over top of enchiladas to cover completely. Sprinkle remaining 1 cup cheese over top of enchiladas.
  • Cover dish tightly with greased aluminum foil. Bake until enchiladas are heated through and cheese is melted, about 25 minutes. Let cool for 5 minutes, sprinkle with cilantro, and serve.