You know what’s missing from lots of delicious Mexican dishes? My fav: leafy greens.
In honor of Cinco de Mayo, I’ve fixed that problem for you with these delicious, veggie-powered, healthy spinach enchiladas.
HEALTHY & CREAMY SPINACH ENCHILADAS
For enchilada sauce:
- 1/4 cup avocado oil
- 1/4 cup all-purpose flour
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons plus 3 teaspoons chili powder
- 1/2 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon maple syrup
- 1 cup water
- Himalayan salt and freshly ground black pepper, to taste
- 1 package frozen chopped organic spinach (thawed)
- 1 can black beans (rinsed)
- 1-2 cloves minced garlic
- 1 medium onion (chopped)
- 1 tbsp avocado oil
- ¼ cup ricotta cheese
- 1 cup extra sharp cheddar cheese (shredded)
- 1 package burrito size tortillas
To make the sauce:
- Whisk in flour until well combined, about 1 minute.
- Stir in tomatoes, chili powder, cumin, garlic powder, onion powder, and 1 cup water; season with salt and pepper, to taste.
- Bring sauce to a boil; reduce heat and simmer until slightly thickened, about 10 minutes. Slowly stir in water, about ¼ cup at a time.
Sauce can be stored in an airtight container in the refrigerator for up to two weeks or frozen for use later.
To make enchiladas:
- Add ricotta and stir
- Spoon ¼ of the spinach mixture into a tortilla, wrap tightly, and place in a baking pan
- After all burrito shells are filled, top each enchilada with approximately ½ cup enchilada sauce and cheddar cheese
- Bake for 20-30 minutes, until cheese is melted
The spinach mix would also make a great burrito bowl on top of rice.
Happy Cinco de Mayo, amigos!