Spinach Artichoke Enchiladas

Name: Spinach Artichoke Enchiladas
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 3 tablespoons olive oil; 3 tablespoons whole wheat or all-purpose flour; 2 teaspoons ground chili powder; 1 teaspoon cumin; ½ teaspoon garlic powder; ¼ teaspoon dried oregano; ¼ teaspoon salt; ⅛ teaspoon ground cinnamon; 2 tablespoons tomato paste; 2 cups vegetable broth; 1 teaspoon apple cider vinegar or distilled white vinegar; Freshly ground black pepper, to taste; 2 tablespoons olive oil; 1 cup chopped red onion (about 1 small red onion); 4 cloves garlic, pressed or minced; 1 heaping cup drained artichokes (either jarred or defrosted frozen), quartered if necessary; 1 (4-ounce) can green chilis, drained; 12 ounces baby spinach, preferably organic; 1 (15-ounce) can black beans, drained and rinsed; ¼ cup sour cream; 6 medium (8-inch) whole wheat tortillas or flour tortillas; 1 cup shredded Monterey Jack cheese; Handful chopped cilantro, for garnish

Instructions

Prep:30minCook:25min

Hearty spinach artichoke enchiladas with homemade red sauce! These lightened-up vegetarian enchiladas include black beans, a modest amount of sour cream and some golden cheese on top. Recipe yields 6 large enchiladas. You might as well make a double batch of the sauce and freeze it for later.

Updated at: Mon, 13 Apr 2026 00:04:00 GMT