Recipe: Black Beans and Greens Enchiladas


This recipe is vegetarian yet still uses classic ingredients. Pair with a side fruit or vegetable, such as jicama salad, for a balanced plate. Serves 4-6.

  • 2 tablespoons olive oil, 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 zucchini, 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.