Check out this black bean and spinach enchiladas recipe. It’s packed with flavor, comes together quickly, and reheats beautifully!
These are my favorite Thursday night dinners. It takes a little bit more time in the kitchen, but they feel so festive and you can nom on the leftovers all week. One very important thing to note is that I use FRESH tortillas from Sam’s Club. My Sam’s has them made daily, but if you don’t want to drop the extra $45 a year for the variety of Sam’s Club advantages, use your local tortilla lady or find some at the Hispanic market. Just get you some fresh flour tortillas for these enchiladas.
The veggies in these enchiladas can be switched out to whatever veggies you are feeling at the moment. I am a fan of black beans and spinach, but I wouldn’t kick zucchini or squash out out bed either. You can also sub cheese to make these vegan, and use corn tortillas to make them gluten free. It’s your life!