Black Beans and Greens Enchiladas

This recipe is packed with beans, greens, and other budget-friendly staples that will pack in a lot of nutrients for a small fee. Pair with a side fruit or vegetable, such as jicama salad, for a crunchy and refreshing accompaniment.

Serves 4-6

  • 2 tablespoons olive oil, divided, plus more for oiling the pan
  • 1 cup vegetable broth (low or no sodium)
  • 8 ounces tomato sauce
  • 1/2 teaspoon paprika
  • 1/2 teaspoon white pepper
  • 1 teaspoon cumin
  • 1 tablespoon dried oregano
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 2 medium zucchinis, diced
  • 2 cups cooked, dried black beans*
  • 3 cups chopped greens, such as spinach, chard, kale, or mustard
  • 1/2 teaspoon salt
  • 1/2 bunch cilantro, chopped
  • 10-12 medium corn tortillas
  • 1 cup shredded Jack, cheddar, or queso fresco cheese (optional)
  • 4 scallions, finely chopped

Preheat oven to 400 degrees F.

Prepare sauce: Heat 1 tablespoon olive oil over medium heat and whisk in vegetable broth and tomato sauce. Simmer 5-8 minutes until thickened. Then remove from heat; stir in paprika, white pepper, cumin, and oregano; and allow to cool.

Prepare filling: Heat another tablespoon of olive oil over medium-high heat in a large sauté pan. When oil is hot, add onion and garlic and cook until softened, about 3-5 minutes. Stir in zucchini, black beans, greens, salt, and cilantro, and sauté another 3-5 minutes.

Oil a large casserole or baking pan. Fill each tortilla with about 1/4 cup filling, roll, and place seam side down in pan.

Pour sauce evenly on top and sprinkle with cheese. Bake in preheated oven for about 20 minutes then top with diced scallion.

*Bon Appétit chefs use cooked, dried beans. If you prefer to use canned beans at home, be sure to rinse thoroughly before using.