Spinach Mushroom Enchiladas Verdes with Black Beans
- Serves
- 4 servings
- Prep
- 20 min
- Cook
- 35 min
- Cost
- $14.00
- Nutrition
- 480 cal · 18g protein
- meatless
- budget
- make-ahead
🍳 1 pan · Picky-eater safe bet: a plain tortilla
Spinach Mushroom Enchiladas Verdes with Black Beans is a Mexican weeknight dinner that serves 4 and is on the table in about 55 minutes, for around $14 in groceries. You'll need 1 pan, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain a plain tortilla works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Chips and salsa (2 min)
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 9x13 baking dishDon't have one? Amazon →
- Heavy-duty foilDon't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
- Wooden spoonsDon't have one? Amazon →
- Measuring cups & spoonsDon't have one? Amazon →
- Glass food-storage containersDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 12 count corn tortillas
- 1 can low-sodium black beans
- 5 oz baby spinach
- 8 oz cremini mushrooms
- 1 jar salsa verde
- 1 count yellow onion
- 2 cloves garlic
- 1 tsp ground cumin
- 1 count avocado
- 2 tbsp olive oil
- 1/2 tsp salt
Steps
- Heat oven to 400°F. Cook the diced onion and mushrooms in the oil for 7 minutes, add garlic and cumin for 1 minute, then wilt in the spinach.
- Stir in the drained, rinsed black beans and ½ cup salsa verde; season with salt.
- Spread ½ cup salsa verde in a 9x13 baking dish. Warm the tortillas so they're pliable.
- Fill each tortilla with a scoop of filling, roll, and lay seam-side down in the dish. Pour the rest of the salsa over the top.
- Cover with foil and bake 20 minutes. Top with sliced avocado and serve.
- Picky eater tip: a plain bean-filled tortilla with a little salsa and avocado on the side works.
- Make ahead: assemble the enchiladas, cover and refrigerate up to 1 day, then bake about 25 minutes.
On the side: Chips and salsa (2 min)
1 bag tortilla chips, 1 jar salsa
- Put out the chips with a bowl of salsa.
Nutrition per serving
- Protein
- 18 g
- Carbohydrates
- 52 g
- Fiber
- 11 g
- Sugar
- 3 g
- Fat
- 22 g
- Saturated fat
- 4 g
- Sodium
- 780 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop