Ingredients

Instructions

  1. Prepare the Enchilada Sauce:

    • In a medium saucepan over medium heat, warm the olive oil until shimmering.
    • Add the flour, chili powder, cumin, minced garlic, and oregano. Cook, whisking constantly, until fragrant and slightly deepened in color, about 1 minute.
    • Gradually whisk in the vegetable broth, ensuring no lumps remain. Bring to a simmer and cook, whisking often, until the sauce has thickened, about 5 to 7 minutes.
    • Remove from heat, stir in the apple cider vinegar, and season with salt and freshly ground black pepper to taste. Set aside.
      • Whisk in the optional nutritional yeast so it melts into the sauce for extra umami.

  2. Prepare the Filling:

    • Preheat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish.
    • In a large skillet over medium heat, warm the olive oil. Add the red onion and a pinch of salt. Cook, stirring often, until the onion is tender and translucent, about 5 minutes.
    • Add the bell pepper and broccoli. Cook, stirring occasionally, until the vegetables are tender, about 8 minutes.
    • Add the ground cumin and cinnamon. Cook, stirring constantly, until fragrant, about 30 seconds.
    • Add the spinach in batches, stirring until wilted after each addition.
    • Remove the skillet from heat. Stir in the black beans, a small portion of the shredded cheese, and a splash of the enchilada sauce. Season with salt and freshly ground black pepper to taste.

  3. Assemble the Enchiladas:

    • Spread a layer of the enchilada sauce evenly over the bottom of the prepared baking dish.
    • Place a portion of the filling down the center of each tortilla. Roll up the tortillas snugly and place them seam-side down in the baking dish.
    • Pour the remaining enchilada sauce evenly over the enchiladas. Sprinkle with the remaining shredded cheese.

  4. Bake:

    • Bake in the preheated oven until the sauce is bubbly and the cheese is melted and golden, about 20 minutes.
    • Remove from the oven and let the enchiladas rest for 10 minutes before serving.
    • Garnish with chopped fresh cilantro and serve.

Plating & Garnishing

  • Base: Arrange enchiladas seam-side down with sauce and melted cheese visible.
  • Finish: A scattering of fresh cilantro, a dollop of sour cream, and lime wedges on the side.

Safety & Quality: Cool leftovers quickly and store in an airtight container for up to 4 days. Reheat to 165°F before serving.