Vegan Enfrijoladas Oaxaqueñas with spinach

Name: Vegan Enfrijoladas Oaxaqueñas with spinach
Cuisine: Mexican, Latin American, TexMex, American
Ingredients: 1 can of black beans, drained and rinsed; 1-2 garlic cloves; 1/4 teaspoon of ground cumin; Salt and pepper to taste; 1/2 -1 cup of water; 12 corn tortillas; 2 cups of fresh baby spinach, washed and chopped; 1/2 cup of vegan cheese, grated (optional); 1/4 cup of chopped cilantro; Lime wedges, for serving

9 steps

Some tips for the spinach Here are a few ways to make the spinach even yummier for your vegan Enfrijoladas Oaxaqueñas: Sauté the spinach with garlic and onion: Sautéing the spinach with garlic and onion can add a lot of flavor to the dish. Simply heat up a little bit of oil in a pan, add minced garlic and chopped onion, and sauté until fragrant. Then, add the chopped spinach and sauté until it wilts. Season the spinach with spices: Adding some spices to the spinach can also add a lot of flavor to the dish. You can try adding cumin, smoked paprika, or chili powder to the spinach while it's sautéing. Add vegan cream cheese or vegan sour cream to the spinach: Adding a dollop of vegan cream cheese or vegan sour cream to the sautéed spinach can make it creamy and delicious.

Updated at: Thu, 17 Aug 2023 00:19:58 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories1519.6 kcal (76%)

Total Fat12.1 g (17%)

Carbs286.5 g (110%)

Sugars0.9 g (1%)

Protein50.8 g (102%)

Sodium1839 mg (92%)

Fiber29 g (104%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1can black beans

drained and rinsed

1garlic cloves

¼ teaspoonground cumin

½ cupwater

2 cupsfresh baby spinach

washed and chopped

½ cupvegan cheese

¼ cupcilantro

Instructions

Step 1

In a blender, combine the black beans, garlic, ground cumin, salt, and pepper. Blend until smooth, adding water as needed to achieve a smooth consistency.

Step 2

Transfer the black bean sauce to a small saucepan and heat over medium heat for 5-7 minutes, stirring occasionally, until heated through.

Step 3

In a separate pan, sauté the chopped spinach until wilted.

Step 4

Warm the tortillas by placing them in a damp kitchen towel and microwaving them for 20-30 seconds or until warm.

Step 5

Spread a generous amount of black bean sauce on each tortilla and add a spoonful of sautéed spinach. Roll up the tortillas and place them seam side down in a baking dish.

Step 6

Once all the tortillas are rolled up, pour the remaining black bean sauce over the top.

Step 7

Sprinkle grated vegan cheese on top, if desired.

Step 8

Bake the enfrijoladas in a preheated oven at 375°F for 10-15 minutes, until the cheese is melted and bubbly.

Step 9

Garnish with chopped cilantro and serve with lime wedges on the side.