Spinach Artichoke Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegetarian enchiladas layered with spinach, artichoke, black beans, and a homemade red chili sauce, topped with cheese and sour cream. These are hearty and satisfying with warm spices throughout.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 tablespoons olive oil
- 3 tablespoons whole wheat or all-purpose flour
- 2 teaspoons ground chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- ⅛ teaspoon ground cinnamon
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 1 teaspoon apple cider vinegar or distilled white vinegar
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 cup chopped red onion (about 1 small red onion)
- 4 cloves garlic, pressed or minced
- 1 heaping cup drained artichokes (either jarred or defrosted frozen), quartered if necessary
- 1 (4-ounce) can green chilis, drained
- 12 ounces baby spinach, preferably organic
- 1 (15-ounce) can black beans, drained and rinsed
- 1/4 cup sour cream
- 6 medium (8-inch) whole wheat tortillas or flour tortillas
- 1 cup shredded Monterey Jack cheese
- Handful chopped cilantro, for garnish
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 25m
- Sodium
- 1012mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 728mg
- Calcium
- 307mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1012MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.