Revamp your dinner routine with these vegan enchiladas, a comforting dish that doesn’t skimp on nutrients. Let’s explore the health benefits of the key ingredients:
- Spinach: Loaded with vitamins A, C, and K, and rich in essential minerals like magnesium and iron and phytonutrients that support endothelial health.
- White Rice: A gentle, easily digestible grain, that provides quick energy.
- Corn Tortillas: A gluten-free option, they add a subtle sweetness and are a good source of fiber and resistant starch.
- Black Beans: Packed with plant-based protein and fiber, supporting digestive health.
- Bell Peppers: High in vitamins A and C, they’re great for immunity, fighting inflammation, and skin health.
- Onions: Offer a host of antioxidants, beneficial for heart health and blood sugar control.
- Garlic: Noted for its immune-boosting capabilities and potential blood pressure benefits.
- Cumin: A spice that not only adds flavor but also aids digestion and has antioxidant properties.
- Nutritional Yeast: Adds a cheesy flavor and is a rich source of B vitamins. Look for a brand that supplements B-12 which is an important vitamin often missing in modern whole-plant food-focused diets.
Before you jump into prepping these vegan enchiladas, make sure you whip up a batch (or two) of our Homemade Vegan Enchilada Sauce.
Vegan Spinach and Rice Enchiladas
December 27, 2023
: 6
: 20 min
: 30 min
: 50 min
: Easy
Get ready for a delightful combination of creamy, tender white rice and spinach, wrapped in soft corn tortillas, all topped with a smoky, homemade enchilada sauce. This dish promises a comforting and satisfying eating experience.
Ingredients
- 2 cups cooked white rice
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (15 ounces) black beans, drained and rinsed
- 3 cups fresh spinach, chopped
- 1 teaspoon ground cumin
- Pepper, to taste
- 6 corn tortillas
- 2 cups homemade vegan enchilada sauce
- 1/4 cup nutritional yeast (optional)
- 1 tablespoon tamari
Directions
- Step 1 Preheat your oven to 350°F (175°C).
- Step 2 In a skillet steam sauté the onion and garlic until they are soft.
- Step 3 Add the bell pepper and cook for 2-3 minutes.
- Step 4 Mix in the black beans, spinach and cooked white rice. Season with cumin, tamari, and pepper. Cook until the spinach wilts.
- Step 5 Spoon the rice and spinach mixture onto each corn tortilla, roll them up, and place them seam-side down in a baking dish pre-lined with a bit of enchilada sauce.
- Step 6 Cover the enchiladas with the remaining sauce, ensuring they are fully coated.
- Step 7 Optionally, sprinkle nutritional yeast on top for a cheesy flavor.
- Step 8 Bake for 25-30 minutes, until the sauce bubbles and the tortillas begin to crisp.
- Step 9 Allow to cool slightly before serving.
Estimated Nutritional Information (per serving)
- Calories: 310
- Total Fat: 4.8g
- Saturated Fat: 0.6g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 470mg
- Total Carbohydrates: 56g
- Dietary Fiber: 7g
- Total Sugars: 5g
- Protein: 9g
- Vitamin D: 0mcg
- Calcium: 75mg
- Iron: 3.2mg
- Potassium: 520mg
Enjoy these vegan enchiladas for a wholesome, comforting meal that is easy to make and delightful to eat!
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