Veggie-licious Enchiladas

Indulge in these mouthwatering vegetarian enchiladas made with a delectable blend of roasted black beans, pinto beans, and spinach topped off with a "cheesy" sauce. This flavorful vegetarian delight is a wholesome and satisfying option for those seeking a plant-based twist on a classic favorite.

One cup fresh spinach, chopped

One 15-ounce can pinto beans, strained and rinsed

One 15-ounce can black beans, strained, rinsed, and roasted*

1/2 chopped red onion

1 cup cilantro leaves

1 1/2 cups (4 oz) shredded Cheddar - optional

1 1/2 cups (4 oz) shredded pepper Jack cheese - optional

1/2 cup sour cream or plant-based sour cream

3 scallions, chopped

Twelve 6-inch corn or flour tortillas

• Combine beans, 1 cup each of cheddar and pepper jack cheese, 1/2 cup enchilada sauce, and spinach in a large bowl.

• Spread enough enchilada sauce to coat the bottom of a 9-by-13-inch baking dish.

• Lay the tortillas out on a work surface.

• Place about 1/4 cup of the filling across the middle of each tortilla. Use more or less depending on the size of the tortilla. Roll up, then place into the baking dish.

• Pour the remaining sauce over the top of the rolled tortillas, and sprinkle with the rest of the cheese or vegan cheese sauce (pictured).

• Cover the baking dish loosely with foil and bake until the cheeses are melted and the filling is hot about 30 minutes.

• Drizzle with “no-cheese” sauce

• Sprinkle with the remaining scallions

• Serve with a plant-based sour cream (I like Private Selection by Kroger), guacamole, and pico de gallo

*To roast black beans:

Preheat oven to 350 degrees. Place beans in a bowl after draining and rinsing. Drizzle lightly with olive oil. Sprinkle Montreal Steak Seasoning over beans and stir. Pour beans onto a cookie sheet. Place into oven and bake for 10-15 minutes or until some beans look like they have popped. Roasting gives the beans texture and is tastier.