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Black Bean and Spinach Skillet Enchiladas
with cheese / rice / sour cream

Active: 35 min Total: 35 min
We first featured this short-cut method for enchiladas (which combines all of the ingredients in a skillet rather than rolling and baking in the oven) in early 2016. We've made some updates to the recipe using feedback from our community and created a new vegetarian version with rice, black beans and spinach, plus enchilada favorites like sour cream and cheese!


Red Enchilada Sauce (Paleo and Gluten-Free):
  • Oil, cooking - 1 Tbsp
  • Chili powder - 1 Tbsp
  • Cumin, ground - 2 tsp
  • Oregano, dried - 1/2 tsp
  • Tomato paste - 5 Tbsp
  • Stock, any type - 2 cups
Black Bean and Spinach Skillet Enchiladas:
  • Rice, uncooked white or brown - 3/4 cup
  • Onions - 1/2 , diced
  • Tortillas, gluten-free corn and taco-sized - 3 , chopped into bite-sized pieces
  • Chives - 1 Tbsp , chopped
  • Spinach, baby - 3 oz , chopped
  • Beans, black (14 oz / 397 g) - 1 can , drained and rinsed
  • Oil, cooking - 1 Tbsp
  • Corn, frozen - 3/4 cup
  • Enchilada sauce (ingredients listed separately) - ~1 1/2 cups
  • Cheese, any shredded blend - 1 cup
  • Sour cream (sub plain yogurt) - 4 Tbsp
  • Salsa, store-bought, for serving - 1/4 cup


  1. Cook rice - (If not already made from Monday’s meal.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  2. Enchilada sauce - Heat oil (the portion for the sauce) in a saucepan over medium heat. To the hot oil, add chili powder, cumin and oregano and saute until fragrant, ~1 minute. Add tomato paste and stir to combine. Whisk in stock and bring to a simmer. Simmer until sauce thickens slightly, ~5 minutes. Season with salt and pepper. (Can be done 5 days ahead)
  3. Onions / Tortillas - Prep as directed and store separately. (Can be done up to 5 days)
  4. Chives / Spinach - Prep as directed and store separately. (Can be done 1 day ahead)
  5. Beans - Drain and rinse.

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  1. Turn on the oven’s broiler.
  2. Heat large oven-safe skillet over medium-high heat. Add oil (the portion for the enchiladas), and onions to hot oil. Saute until soft, 1 to 2 minutes. Add beans and corn and saute until corn is defrosted. Add enchilada sauce and bring to a simmer. Stir in spinach and cook until spinach is wilted, 2 to 3 minutes.
  3. Remove pan from heat and stir in rice, tortillas and half the cheese. Top with remaining half of cheese.
  4. Place skillet under heated broiler and cook until cheese is melted and sauce is bubbling, ~3 minutes (watch it closely to prevent burning).
  5. Top enchiladas with chives. Serve with sour cream and salsa. Enjoy!



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