Ingredients
Directions
Make the 5-Minute Smoky Black Bean Dip and set aside.
Make the enchilada sauce and set aside.
Make the mushrooms and spinach: Heat a large stovetop pan over medium-high heat. Add the mushrooms and cook for one minute. Stir in the vegetable broth (or water), as well as the chipotle powder, garlic powder, onion powder, and salt, if using. Cook until the broth has evaporated, about 5 minutes, stirring occasionally.
Stir in the spinach until wilted, about a minute. Remove from heat.
Preheat the oven to 350 degrees F. Pour approximately ⅓ cup of enchilada sauce into a 9x13” baking dish, spreading it out evenly to prevent the enchiladas from sticking.
Assemble the tortillas: Lay out each tortilla or one at a time on a clean surface. Add a heaping ¼ cup black bean dip to each tortilla, spreading it out down the center of the tortilla. Add 2 heaping tablespoons of the mushroom and spinach mixture, spreading on top of the bean dip. With clean hands, roll the tortillas tightly into enchiladas by pulling one end of the tortilla over the filling and tucking in the filling contents. Then roll the enchilada until you reach the other end of the tortilla. Place each tortilla into the baking dish with the seam down. Repeat for each tortilla.
Pour the remaining enchilada sauce over top of the tortillas.
Bake for 15 minutes.
Remove from the oven and sprinkle with green onion and cilantro, if desired, and add avocado.
Chef's Notes
Substitutions
Use another bean of choice instead of the black bean dip. Try hummus or simply mashed beans like kidney or pinto beans.
If you have a favorite enchilada sauce, use that in place of the enchilada sauce listed above.
For the mushrooms, use any mushroom you love like cremini, button, or portobello mushrooms.
Use water in place of vegetable broth.
Substitute another leafy green for spinach such as kale or collards.
Use chili powder in place of chipotle powder.
Flour-free
Substitute sturdy leafy greens for the tortillas such as collards, kale, or romaine. Skip baking them, however, and enjoy them raw!
Prep Ahead
Make the 5-Minute Smoky Black Bean Dip ahead of time and place it in an airtight container in the refrigerator for up to 5 days before making this recipe.
Make the Enchilada Sauce ahead of time and place it in an airtight container in the refrigerator for up to 5 days before making this recipe.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.
Ingredients
Directions
Make the 5-Minute Smoky Black Bean Dip and set aside.
Make the enchilada sauce and set aside.
Make the mushrooms and spinach: Heat a large stovetop pan over medium-high heat. Add the mushrooms and cook for one minute. Stir in the vegetable broth (or water), as well as the chipotle powder, garlic powder, onion powder, and salt, if using. Cook until the broth has evaporated, about 5 minutes, stirring occasionally.
Stir in the spinach until wilted, about a minute. Remove from heat.
Preheat the oven to 350 degrees F. Pour approximately ⅓ cup of enchilada sauce into a 9x13” baking dish, spreading it out evenly to prevent the enchiladas from sticking.
Assemble the tortillas: Lay out each tortilla or one at a time on a clean surface. Add a heaping ¼ cup black bean dip to each tortilla, spreading it out down the center of the tortilla. Add 2 heaping tablespoons of the mushroom and spinach mixture, spreading on top of the bean dip. With clean hands, roll the tortillas tightly into enchiladas by pulling one end of the tortilla over the filling and tucking in the filling contents. Then roll the enchilada until you reach the other end of the tortilla. Place each tortilla into the baking dish with the seam down. Repeat for each tortilla.
Pour the remaining enchilada sauce over top of the tortillas.
Bake for 15 minutes.
Remove from the oven and sprinkle with green onion and cilantro, if desired, and add avocado.
