Spinach Artichoke Enchiladas
These Spinach Artichoke Enchiladas are a delicious and wholesome twist on traditional flavors, filled with vibrant greens and perfect for any occasion.
Ingredients
Enchilada Sauce
- 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
- to taste Freshly ground black pepper
Filling
- 2 tablespoons olive oil
- 1 cup chopped red onion (about 1 small red onion)
- ¼ teaspoon salt
- 4 cloves garlic, pressed or minced
- 1 heaping cup drained artichokes (jarred or defrosted frozen), quartered if necessary
- 1 can green chilis, drained (4 ounces)
- 12 ounces baby spinach, preferably organic
- 1 can black beans, drained and rinsed (15 ounces)
- ¼ cup sour cream
- to taste Freshly ground black pepper
Assembly
- 6 pieces whole wheat tortillas (8-inch)
- 1 cup shredded Monterey Jack cheese
- Handful chopped cilantro, for garnish
Instructions
Create the Enchilada Sauce
- In a medium-sized pot over medium heat, warm 3 tablespoons of olive oil until shimmering.
- Whisk together the flour and spices in a small bowl, then add to the pot.
- Cook for about 1 minute until fragrant.
Add Tomato Paste
- Stir in the tomato paste, followed by a slow pour of the vegetable broth, whisking constantly to eliminate lumps.
- Bring to a simmer and let thicken for about 5 minutes.
- Add the vinegar and season with black pepper before setting aside.
Sauté the Filling
- Preheat your oven to 400 degrees Fahrenheit.
- In a large skillet, heat 2 tablespoons of olive oil and add chopped onion with salt.
- Sauté until the onion is tender.
- Add minced garlic for extra flavor.
Mix in Vegetables
- Introduce drained artichokes and green chilis, then add handfuls of spinach, letting each batch wilt before adding the next.
- Once combined, remove from heat and mix in black beans and sour cream.
- Adjust seasoning as needed.
Assemble the Enchiladas
- Pour ½ cup of enchilada sauce into your greased baking pan.
- Fill each tortilla with about ½ cup of the spinach-artichoke mixture, rolling them tightly.
- Place seam side down, and pour the remaining sauce over the top, sprinkle with cheese.
Bake to Perfection
- Bake for 20 minutes on the middle rack.
- If you prefer a golden top, move them to the upper rack for an additional 3-5 minutes.
- Let cool for 10 minutes before serving, topped with chopped cilantro.
Notes
Feel free to customize your enchiladas with additional vegetables or proteins such as zucchini or shredded chicken. For serving, consider garnishing with sliced avocado or Greek yogurt.