
How To Make Spinach Artichoke Enchiladas
These artichoke enchiladas are made with black beans, sour cream, and cheese on top drizzled with a flavorful homemade red sauce for a complete meal.
Serves:
Ingredients
For Homemade Red Enchilada Sauce:
- 3tbspolive oil
- 3tbspwhole wheat,or all-purpose flour
- 2tspchili powder,ground
- 1tspcumin
- ½tspgarlic powder
- ¼tspdried oregano
- ¼tspsalt
- â…›tspcinnamon,ground
- 2tbsptomato paste
- 2cupsvegetable broth
- 1tspapple cider vinegar,or distilled white vinegar
- black pepper,freshly ground, to taste
For the Enchiladas:
- 2tbspolive oil
- 1cupred onion,chopped, about 1 small red onion
- ¼tspsalt
- 4garlic cloves,pressed or minced
- 1cupartichokes,drained, either jarred or defrosted frozen, quartered if necessary
- 4ozgreen chilis,can, drained
- 12ozbaby spinach,preferably organic
- 15ozblack beans,can, drained, and rinsed
- ¼cupsour cream
- black pepper,freshly ground, to taste
- 6whole wheat tortillas,8-inch
- 1cupMonterey Jack Cheese,shredded
- cilantro,handful, chopped, for garnish
Instructions
Homemade Red Enchilada Sauce:
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In a medium-sized pot over medium heat, warm the oil until shimmering. Pour in the flour and spice mixture.
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While stirring constantly with a whisk, cook until fragrant and slightly deepened in color, for about 1 minute.
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Whisk the tomato paste into the mixture then slowly pour in the broth while whisking constantly to remove any lumps.
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Bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer, whisking often for about 5 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it.
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Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Set aside.
Enchiladas:
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Preheat the oven to 400 degrees F with racks in the middle position and upper third. Lightly grease a 13×9-inch pan.
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In a large skillet, warm 2 tablespoons olive oil over medium heat. Once the oil is shimmering, add the chopped onion and ¼ teaspoon of salt.
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Cook, stirring often until the onion is tender and translucent for about 4 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant for about 30 seconds.
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Add the drained artichokes and green chilis to the skillet, then add a few large handfuls of spinach. Cook, stirring and tossing frequently until the spinach has wilted. Repeat with remaining spinach.
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Continue cooking, stirring frequently until the pan is no longer wet with excess moisture. Remove from heat and transfer the mixture to a bowl.
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Stir in the drained black beans and sour cream. Season to taste with salt and pepper.
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Pour ½ cup of enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated.
To Assemble:
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Spread ½ cup of spinach artichoke mixture down the middle of a tortilla then snugly wrap the left side over and then the right, to make a wrap. Place it seam-side down against the edge of your pan.
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Repeat with remaining tortillas and filling. Drizzle the remaining enchilada sauce evenly over the enchiladas, leaving the very ends of the enchiladas bare. Sprinkle shredded cheese evenly over the enchiladas.
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Bake, uncovered, on the middle rack for 20 minutes.
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If the cheese on top isn’t golden enough for your liking, carefully transfer the enchiladas to the upper rack of the oven and bake for an additional 3 to 5 minutes, until sufficiently golden and bubbly.
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Remove from oven and let the enchiladas cool for 10 minutes then sprinkle chopped cilantro on top and serve.
Nutrition
- Calories:Â 673.53kcal
- Fat:Â 25.32g
- Saturated Fat:Â 7.86g
- Trans Fat:Â 0.01g
- Monounsaturated Fat:Â 12.72g
- Polyunsaturated Fat:Â 3.25g
- Carbohydrates:Â 87.25g
- Fiber:Â 18.25g
- Sugar:Â 6.76g
- Protein:Â 29.82g
- Cholesterol:Â 24.56mg
- Sodium:Â 863.52mg
- Calcium:Â 454.81mg
- Potassium:Â 1872.85mg
- Iron:Â 8.82mg
- Vitamin A: 372.07µg
- Vitamin C:Â 71.32mg
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