Happy Monday! It’s officially winter here, and it is cold. Brrr! It’s okay though, because cold weather makes me crave comfort food, which I love. I mean, there’s just nothing like filling your belly with warm, comforting food and then curling up under a cozy blanket. A nap may or may not be required here. Am I right?! Lucky for you, I have an incredible comfort meal for you today. A great way to start the week, if I do say so myself.
We used to really love these beefy cheesy enchiladas from Heather Eats Almond Butter, but then we stopped eating meat, so we had to think of some alternative options. First we came up with some yummy Pinto Bean & Tofu Enchiladas and now these Zesty Southwest ones. These enchiladas are really simple to throw together—you just toss everything into a big bowl and mix. Then you stuff and roll the tortillas, cover ‘em with enchilada sauce and LOTS of cheese, and pop them in the oven. Waiting for these to come out of the oven is the hardest part. We just couldn’t wait to dig in!
These enchiladas are stuffed with tons of black beans, spinach, corn, diced green chiles, green onions, a few spices, and cheese. Oh, and a little secret ingredient—the juice and zest of a lime. Yes, you read right! The lime does happy things to the filling, I promise you. Black beans and lime are a super combo! I used lime in my Spicy Sweet Potato & Black Bean Chili and my Spicy Black Bean Ranchero Eggs. Lime really helps kick things up a notch!
Biting into these enchiladas will rock your world. They are cheesy, spicy, and ZESTY—I loved getting a bite that had a bit of lime zest because it was a lovely little zing of goodness. We devoured these babies and were thrilled to have lots of leftovers. This recipe makes enough filling for about 18 enchiladas, but we wanted leftover filling, so I stopped at 10. But, make as many as your little heart desires.
This meal is definitely a hearty comfort food, but it can also be made into a lovely elegant meal, possibly for entertaining. You can see from my pictures that I went with the latter—but only for the pics. Don’t get me wrong, we dug right in like nobody’s business!
Zesty Southwest Enchiladas
Yields 18 enchiladas
- 4 (15 oz.) cans black beans—drained and rinsed (I used 6 cups cooked beans)
- 2 (10 oz.) packages of frozen chopped spinach—thawed and drained
- 1 (16 oz.) bag frozen corn
- 2 (4 oz.) cans diced green chiles (do not drain)
- 6 green onions—cut into rounds using kitchen shears
- 3 tsp. salt
- 3 tsp. chili powder
- 2 tsp. cumin
- ½ tsp. red pepper flakes
- juice and zest of 1 lime
- 6 cups Mexican cheese blend—DIVIDED use
- 48 oz. enchilada sauce (I used medium)
- 18 (8-in.) flour tortillas
To a large bowl, add the first 10 ingredients (black beans through lime). Add 2 cups of cheese and mix well to combine.
Preheat the oven to 350 degrees. Depending on how many enchiladas you decide to make, spray 2-3 large baking dishes with non-stick spray and cover the bottom of each with a thin layer of enchilada sauce. Set aside.
Wrap a few tortillas at a time in damp paper towel and heat in the microwave for 20 seconds. To each tortilla, add ½ cup of filling (more toward the left side of the tortilla) and roll to seal. Place each tortilla, seam-side down, in the prepared baking dish. Repeat until all filling is used, or until you make your desired amount of enchiladas.
Spoon more enchilada sauce over each pan of enchiladas and top with the remaining cheese.
Cover with foil and bake for 20 minutes. Uncover and bake for 10 more minutes. If desired, switch the oven to broil and broil for about 5 minutes, or until the cheese is slightly brown and bubbly (keep a close watch, so it doesn’t burn!). Remove from oven and let cool for 10 minutes.
Inspired by Annie’s Eats’ Southwest Egg Rolls